Peanut Clusters Recipe
Updated May 12, 2026
These homemade Peanut Clusters are a holiday classic made with just 2 ingredients! A must have on your Christmas baking list.
No-Bake Peanut Clusters
Need an easy dessert to add to your Christmas baking list? These no-bake peanut clusters take less than 10 minutes to make and everyone will love this classic treat!
Peanut clusters are always one of those desserts that I look forward to every Christmas. They are simple to make and nostalgic to eat.
All you need is just two ingredients for the basic recipe, but you can customize them however you please with holiday sprinkles or extra drizzles of chocolate on top.
Peanut Clusters Ingredients
- Roasted salted peanuts
- Semi sweet chocolate chips: swap these out for milk chocolate chips, dark chocolate chips, or a mix of multiple kinds.
- Optional toppings: flaked sea salt, drizzled white chocolate, sprinkles
How to make peanut clusters
Step 1: Melt a bag of semi-sweet chocolate chips in the microwave in 30 second increments until smooth. Be careful to not do longer increments as you do not want the chocolate to burn. Stir the chocolate after each time, until it is completely melted and smooth.
Recipe Tip
To make these dairy free peanut clusters, use no dairy chocolate chips.
Step 2: Once the chocolate is melted, stir in the roasted salted peanuts and combine. That is it! Now it’s time to form the peanut clusters.
Step 3: Use a spoon or mini cookie scoop to drop spoonfuls of chocolate covered peanuts onto a lined baking sheet.
Waxed paper or parchment paper will both work for lining your sheet pan. Since you are not cooking with heat, you just need to use a nonstick surface.
If you are topping with flaked sea salt or Christmas sprinkles, do this step now so that it sticks before the chocolate is hardened.
Step 4: Once you have finished assembling the peanut clusters, place them in the fridge to chill until the chocolate is set.
Step 5: This is only necessary if you want to drizzle some with white chocolate. I like doing this with half the batch to add a little variety!
Once the chocolate has hardened, drizzle the tops with melted white chocolate, then place in the fridge again until hardened.
These peanut clusters are so simple, but really delicious. Everyone loves a good salty sweet combo and the crunchy peanuts are so satisfying.
If you need a last minute holiday dessert, these will not disappoint!
Freezing
These are delicious straight from the freezer too. You can just let them thaw for several minutes at room temperature to soften. Just allow the peanut clusters to set, then place them in an airtight freezer ziploc bag.
More Holiday Desserts
Love peanut clusters? Make a big batch with this easy crock pot peanut clusters recipe!
Peanut Clusters Recipe
Ingredients
- 1 1/4 cups roasted salted peanuts
- 10 oz semi-sweet chocolate chips
Topping ideas
- flaked sea salt
- melted white chocolate
- sprinkles
Instructions
- Melt the semi sweet chocolate chips in a microwave safe bowl in 30 second increments, stirring each time, until smooth.
- Add the peanuts and stir to combine.
- Line a baking sheet with wax paper or parchment paper and drop spoonfuls of the chocolate peanuts down. I like using a mini cookie scoop for this step for easy cleanup.
- Sprinkle with optional sea salt or sprinkles if you are using those toppings.
- Place the peanut clusters in the fridge or freezer until chocolate sets.
- If you are doing the white chocolate drizzle, do this step now. Melt white chocolate chips until smooth, then drizzle the melted chocolate over the tops of the hardened peanut clusters. Return the clusters to the fridge until set.
My grandma used to make peanut clusters using a combination of Candiquik (chocolate variety) and semi-sweet chocolate chips. She was always careful to use lightly salted peanuts. Since I have no idea what her chocolate mix ratio was, I used this recipe, doubled, using half milk chocolate chips and half semi-sweet chocolate chips. It’s pretty close to what I remember, which I am thankful for, because no peanut clusters I have eaten in the 24 years since she passed have measured up. I had no room to put these in the fridge, so I let them harden at room temperature (it was 72 degrees in my kitchen) and they were fully hardened and ready to store after 90 minutes (they might have been okay sooner, but that’s when I checked on them). I put them in a freezer bag and then stored them in the freezer, because that’s where we kept them when I was growing up. Thanks for the recipe!
This is a great, simple treat recipe. Nice for gifts. I made them with Milk chocolate chips and another batch with Russell Stover Stevia chips for my diabetic husband. Taste like regular chocolate. Easy recipe for beginners too.