This recipe describes how to make “Easy No-Bake Peanut Clusters,” a simple and quick candy that combines the crunch of peanuts with rich, melted chocolate. The image provides a visual step-by-step, showing peanuts being poured into melted chocolate in a pot, the clusters being scooped onto a baking sheet, and a final shot of the finished clusters piled high on a plate. This dessert is known for its minimal effort, requiring no baking, making it ideal for a quick treat or a homemade gift. The clusters are typically sweet and crunchy, with a satisfying peanut butter and chocolate flavor.
Ingredients:
- 1 (11.5 ounce / 326g) bag milk chocolate chips (or semi-sweet chocolate chips)
- 1 (10 ounce / 283g) bag peanut butter chips (optional, for extra peanut flavor)
- 1 (12 ounce / 340g) package roasted salted peanuts
- 1 tablespoon shortening (like Crisco, optional, helps with melting and smoothness)
Equipment:
- Large saucepan or microwave-safe bowl (for melting chocolate)
- Rubber spatula or spoon
- Baking sheet(s)
- Parchment paper or wax paper
- Small scoop or two spoons
Instructions:
Part 1: Melt the Chocolate
- Stovetop Method: In a large saucepan, combine the milk chocolate chips and optional peanut butter chips. Add the shortening if using. Heat over low heat, stirring constantly with a rubber spatula or spoon, until the chocolate is completely melted and smooth. Be careful not to scorch the chocolate.
- Microwave Method: In a large microwave-safe bowl, combine the milk chocolate chips and optional peanut butter chips. Add the shortening if using. Microwave on 50% power for 1 minute. Stir well. Continue microwaving in 30-second intervals, stirring thoroughly after each, until the chocolate is completely melted and smooth.
Part 2: Combine with Peanuts
- Add Peanuts: Once the chocolate is fully melted and smooth, remove the saucepan or bowl from the heat. Pour the entire bag of roasted salted peanuts into the melted chocolate.
- Stir to Coat: Stir well with the spatula or spoon, ensuring all the peanuts are evenly coated with the chocolate mixture.
Part 3: Form Clusters
- Prepare Baking Sheet: Line a baking sheet with parchment paper or wax paper.
- Scoop Clusters: Using a small scoop, two spoons, or a tablespoon, drop spoonfuls of the peanut and chocolate mixture onto the prepared baking sheet. Form them into individual clusters of your desired size. Leave a little space between each cluster.
Part 4: Chill and Set
- Chill: Place the baking sheet with the peanut clusters into the refrigerator for at least 30-60 minutes, or until the chocolate is completely set and firm. You can also leave them at room temperature to set, which will take longer (several hours), but they will be less prone to melting.
- Serve: Once set, carefully peel the clusters off the parchment or wax paper. Arrange them on a serving plate.
Tips for Success:
- Low Heat is Key: When melting chocolate, especially on the stovetop, use very low heat and stir constantly to prevent burning. Chocolate can seize if it gets too hot too quickly.
- Shortening for Smoothness: A tablespoon of shortening (like Crisco) helps the chocolate melt smoothly and gives the clusters a slightly glossier finish. It also makes them a bit easier to work with.
- Roasted Salted Peanuts: Using roasted and salted peanuts enhances the flavor contrast, adding a salty kick that balances the sweetness of the chocolate.
- Variations:
- Nut Variety: Experiment with other nuts like almonds, pecans (for “Chocolate Pecan Turtle Clusters”), or mixed nuts.
- Add-ins: Stir in mini marshmallows, pretzels, or even dried fruit for different textures and flavors.
- Chocolate Type: Use dark chocolate, white chocolate, or a combination of different chocolates.
- Decorations: Before the chocolate sets, sprinkle with sea salt, sprinkles, or a drizzle of contrasting melted chocolate for a decorative touch.
- Storage: Store peanut clusters in an airtight container at room temperature for up to 1-2 weeks, or in the refrigerator for longer freshness, especially in warmer climates. If stored in the refrigerator, allow them to come to room temperature for a few minutes before serving for the best texture.
- No-Bake Convenience: This recipe is perfect when you need a quick dessert without turning on the oven.
- Not a Savory Dish: This is a sweet confection. It is distinct from savory meals such as Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, or Mac and Cheese.
- Comparison to other desserts: This is a type of candy or confection and differs from cakes such as Lemon Blueberry Cheesecake, Classic Homemade Fruit Cake, Classic Apple Bundt Cake, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Peach Cobbler Pound Cake, Strawberry Yogurt Cake), other Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, Pineapple Upside Down Cupcakes, or No-Bake Cherry Cheesecake Lasagna. It is also not a cookie, a pie (like Maple Cream Pie or the unnamed pie in image_ba1c7c.jpg) or hand pies (like Fried Apple or Peach Pies), a cobbler, a pudding (like Creamy Lemon Pudding, Leche Flan, Strawberry Banana Pudding or Pineapple Dream), ice cream, or a pastry (like Mini Cherry Cheese Danish or Vanilla Custard Puff Pastry Squares). It is not a condiment like Lemon Curd, a loaf of bread or a beverage.