Homemade chocolate peanut clusters are the ultimate holiday treat. All you need is just 3 ingredients and 15 minutes to make this rich delectable chocolate treat.
Learn to make this popular edible Christmas gift at home with this fail-proof recipe. I am including Instant Pot, Stovetop, Microwave as well as slow cooker crockpot instructions.
We love making no-bake desserts during Holidays. Chocolate dipped pretzels, Peppermint Bark , Chocolate Egg Nests and these peanut clusters are our favorites.
Edible Holiday Gift
Chocolate Peanut Clusters are also called peanut turtles since they resemble the shape of the turtles. I have seen people call them as Christmas Candy as well. These clusters gifts wrapped in festive containers look so elegant and gourmet. They are useful for gift giving to friends, family, teachers, co-workers, neighbors, or anyone else you need last minute gifts for. SO make multiple batches.
This is a great recipe to involve kids. It’s super easy for them to handle with proper adult supervision. Gathering in the kitchen and making yummy food is an awesome family bonding activity. Our family enjoys it.
You won’t believe how easy it is to make chocolate peanut clusters. NO DOUBLE BOILERS OR CANDY THERMOMETER NEEDED!
You will love this FOOLPROOF, MAKE AHEAD, STRESS FREE HOLIDAY GIFTS OR DESSERT.
Ingredients
CHOCOLATE CHIPS : I use a mixture of semi-sweet chocolate chips and milk chocolate chips. You can also use dark chocolate chips or butterscotch chips. I like chocolate chips instead of candy melt or chocolate bars. Chips melt better and give a smooth taste. You can use all dark or semisweet or white chocolate chips too.
DRY ROASTED SALTED PEANUTS : it’s a taste preference but I like salty peanuts for the combination of sweet and salty taste. The peanuts add crunch as well savory flavors to smooth rich chocolate. It is just so good. If you use unsalted roasted peanuts, add a pinch of sea salt.
COCONUT OIL OR SHORTENING: Adding a little bit of Shortening helps chocolate to melt smoothly. It helps to coat the peanuts better. I like to use coconut oil for this recipe. You can use any other vegetable shortening as well.
Line large baking sheets with parchment or wax paper. You will need at least 2 large baking sheets.
Stove Top Chocolate Peanut Clusters
- In a heavy saucepan over low heat, melt the chocolate chips and coconut oil until smooth and runny. Stir in peanuts. Turn off the heat.
- Drop chocolate peanut mixture onto the prepared baking sheets. Leave some space between each cluster. You can use a cookie scoop or tablespoon to do this.
- Put the baking sheet in the refrigerator until it sets. You should be able to easily lift up the cluster.
- Remove all the clusters and store in an airtight container. Keep them away from the heat and direct sunlight. Store them in the refrigerator for a longer shelf life.
Instant Pot Chocolate Peanut Cluster
- Place an instant pot liner in an Instant Pot. Insert trivet in the liner. Pour 2 cups of water into the liner. Press the SAUTE button.
- Place a glass or steel bowl on top of the trivet. Place the chocolate chips and coconut oil inside the bowl. Stir occasionally, until completely melted and chocolate is smooth (takes 7-8 minutes).
- Add in the peanuts to the melted chocolate. Mix well so that peanuts are completely covered in chocolate.
- Drop chocolate peanut mixture onto the prepared baking sheets. Leave some space between each cluster. You can use a cookie scoop or tablespoon to do this.
- Put the baking sheet in the refrigerator until it sets. You should be able to easily lift up the cluster.
- Remove all the clusters and store in an airtight container. Keep them away from the heat and direct sunlight. Store them in the refrigerator for a longer shelf life.
Slow Cooker Chocolate Peanut Clusters
- Use a 6-quart slow cooker or crock-pot and spray with cooking oil spray. Put all the ingredients, cover and cook on low for 1-2 hours until melted. Put a timer and stir every 20 minutes to prevent chocolate from scorching.
- Using a cookie scoop or tablespoon, drop the chocolate peanut mixture onto the prepared baking sheets.
- Put the baking sheet in the refrigerator until it sets. ( about 15 – 20 minutes) You should be able to easily lift up the cluster.
- Remove all the clusters and store in an airtight container away from the heat and direct sunlight. Store them in the refrigerator for a longer shelf life.
Microwave Method to Make Chocolate Peanut Clusters
- Add the chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Microwave it for 1 minute.
- Then remove the bowl and stir. The chocolate should start melting. Put the bowl back in the microwave and heat at 30 second intervals.
- Stir between each interval until the chocolate is completely melted and smooth. Stir in the peanuts. Mix well so that the peanuts are fully covered with melted chocolate.
- Using a cookie scoop or tablespoon, drop the chocolate peanut mixture onto the prepared baking sheets. Leave some space between each cluster.
- Put the baking sheet in the refrigerator until it sets. You should be able to easily lift up the cluster.
- Remove all the clusters and store in an airtight container away from the heat and direct sunlight. Store them in the refrigerator for a longer shelf life.
Different Decoration Options
You can make these chocolate peanut clusters all year round and dress them up to match the celebration. Here are some suggestions.
- Valentine’s Day : Use red and pink sprinkles or red food glitter. You can shape the clusters in the heart shape using a cookie cutter.
- Easter : Use only white or milk chocolate chips and make the clusters. Top them off with pastel blue or pink sprinkles.
- Fall / Halloween: Use only white or milk chocolate chips and add a couple drops of orange food coloring while making the clusters. You can also use various fall shaped sprinkles including pumpkin, maple leaves etc.
- Thanksgiving and Christmas: Classic red and green sprinkles, m&m’s and shiny glitters work best. You can also dust white glitter and use shredded coconut to make them snow covered clusters.
How long will homemade peanut clusters last?
Chocolate Peanut Clusters last best when refrigerated in an airtight container. Separate the layers with pieces of parchment paper so they don’t stick together. They should be last for couple weeks.
Can you freeze peanut clusters?
Absolutely. When they are set, place them in freezer bags or air tight containers to freeze. Thaw Chocolate Peanut Clusters in the refrigerator before serving.
Pro tips
- Candy melts or chocolate barks also work besides chocolate chips. Almond Bark peanut Clusters are very popular.
- You can use mini cupcake liners for serve-size ready gifts.
- Use the same recipe to make various chocolate nut clusters. Almonds, cashews, pecans or walnuts are great choices. You can also mix different nuts.
- To make nut free clusters use pumpkin seeds, coconut flakes or sunflower seeds.
- Besides using chocolate chips to make Dark Peanut Clusters or White Peanut clusters, you can add peanut butter, caramel, or butterscotch for variety.
- Adding marshmallows, rice krispies or chow-mein noodles for extra texture also works beautifully.
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Peanut Clusters Recipe
Ingredients
- 3 cups Semi Sweet Chocolate Chips 18oz
- 1 cup White Chocolate Chips 6oz
- 2 cups Dry Roasted Salted Peanuts 12oz
- 1 Tablespoon Coconut Oil or Shortening 15ml
Optional Garnishes
- ½ cup Colorful sprinkles edible glitter, shredded coconut
Useful Kitchen Tools
Instructions
- Line large baking sheets with parchment or wax paper. You will need at least 2 large baking sheets.
How To Make Chocolate Peanut Clusters in Instant Pot
- Place an instant pot liner in an Instant Pot. Insert trivet in the liner. Pour 2 cups of water into the liner. Press the SAUTE button.
- Place a glass or steel bowl on top of the trivet. Place the chocolate chips and coconut oil inside the bowl. Stir occasionally, until completely melted and chocolate is smooth (takes 7-8 minutes).
- Add in the peanuts to the melted chocolate. Mix well so that peanuts are completely covered in chocolate.
- Drop chocolate peanut mixture onto the prepared baking sheets. Leave some space between each cluster. You can use a cookie scoop or tablespoon to do this.
- Put the baking sheet in the refrigerator until it sets. You should be able to easily lift up the cluster.
- Remove all the clusters and store in an airtight container. Keep them away from the heat and direct sunlight. Store them in the refrigerator for a longer shelf life.
STOVE TOP CHOCOLATE PEANUT CLUSTERS
- In a heavy saucepan over low heat, melt the chocolate chips and coconut oil until smooth and runny. Stir in peanuts. Turn off the heat.
- Rest of the instructions use 4, 5 and 6 steps above.
MICROWAVE CHOCOLATE PEANUT CLUSTERS
- Add the chocolate chips and coconut oil (or shortening) in Microwave safe bowl. Microwave it for 1 minute.
- Then remove the bowl and stir. The chocolate should start melting. Put the bowl back in the microwave and heat at 30 second intervals.
- Stir between each interval until the chocolate is completely melted and smooth. Stir in the peanuts. Mix well so that the peanuts are fully covered with melted chocolate.
- Rest of the steps are same as 4, 5 and 6 above.
How To Make Crock pot Chocolate Peanut Cluster
- Use a 6-quart slow cooker and spray with cooking oil spray. Put all the ingredients, cover and cook on low for 1-2 hours until melted. Put a timer and stir every 20 minutes to prevent chocolate from scorching.
- Once the chocolate is smoothly melted, and peanuts are well stirred, use steps 4,5 and 6 to make the clusters.
Notes
- Candy melts or chocolate barks also work besides chocolate chips. Almond Bark peanut Clusters are very popular.
- You can use mini cupcake liners for serve-size ready gifts.
- Use the same recipe to make various chocolate nut clusters. Almonds, cashews, pecans or walnuts are great choices. You can also mix different nuts.
- To make nut free clusters use pumpkin seeds, coconut flakes or sunflower seeds.
- Besides using chocolate chips to make Dark Peanut Clusters or White Peanut clusters, you can add peanut butter, caramel, or butterscotch for variety.
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