Some recipes become staples because they deliver impressive results with very little effort. These Peanut Marshmallow Clusters are one of those—you’ll need just two bowls, no baking, and a handful of pantry ingredients to produce a crowd-pleasing treat.
These clusters balance texture and flavor: pillowy miniature marshmallows, crunchy dry-roasted peanuts, and a creamy chocolate coating made from two types of chocolate that sets with a satisfying snap.
Peanut Marshmallow Clusters Ingredients
Q: Should I use salted or unsalted peanuts?
A: These clusters are best with unsalted dry-roasted peanuts, but you can use salted peanuts if you prefer a saltier contrast.
Q: Can I use dark chocolate instead of semi-sweet or milk chocolate?
A: Yes. Dark, semi-sweet, or milk chocolate all work well—choose based on how sweet or intense you want the final candy to be.
Tips Based On Our Cooking Method
Microwave gently. Chocolate can burn quickly. Heat in short 30-second bursts and stir thoroughly between each interval. Once chocolate scorches it can’t be salvaged, so take your time.
Use vegetable oil when combining two types of chocolate. Adding three tablespoons of vegetable oil thins the chocolate to a smooth consistency and helps reduce the chance of seizing, especially when mixing semi-sweet and milk chocolate.
Let the chocolate cool to lukewarm before mixing. If the chocolate is too hot, the marshmallows will collapse and the peanuts will soften, causing the clusters to lose their shape. Lukewarm chocolate yields tidy, rounded clusters.
Use a cookie scoop for uniform pieces. A 1½ tablespoon scoop produces consistent-sized clusters that chill evenly and look neat if you’re packaging them as gifts.
Line your trays with parchment or wax paper. This helps clusters release cleanly and allows the chocolate to set with a smooth finish. A lined baking sheet prevents sticking while still letting air circulate.
Chill to set. Refrigerating the clusters helps the chocolate harden quickly and evenly. If left at room temperature, the chocolate can remain tacky or develop streaks.
Storage Instructions
Store clusters in an airtight container in the refrigerator for up to one week, or freeze them for up to two months. If stacking, separate layers with parchment to prevent sticking.
Gift-friendly: Once set, place each cluster in a cupcake liner for neat packaging and to prevent fingerprints. Keep the candies chilled while packing so they maintain their shape.
More Homemade Sweets Great For Gifting
These clusters pair nicely with other homemade confections like peanut brittle or chocolate-covered graham crackers. They’re also similar in spirit to chocolate peanut clusters, Ritz cracker cookies, and butterscotch haystacks—easy, crowd-pleasing treats that travel well.
Peanut Marshmallow Clusters
Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 3 tablespoons vegetable oil
- 2 cups miniature marshmallows
- 1½ cups dry roasted cocktail peanuts
Instructions
- Line two baking sheets with parchment or wax paper and set aside.
- Place both chocolate chips and vegetable oil in a large heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth.
- Let the chocolate cool until lukewarm, then stir in the miniature marshmallows and peanuts until everything is evenly coated.
- Use a 1½ tablespoon cookie scoop to drop the mixture onto the prepared sheets, spacing clusters about 2 inches apart. Chill in the refrigerator until completely set before serving.
Notes
- Always use parchment or wax paper for easy removal.
- Heat chocolate in 30-second increments and stir between each interval to avoid scorching.
- For gifting, place each cooled cluster in a cupcake liner; keep them chilled until packaged.
Nutrition
Carbohydrates: 18 g |
Protein: 3 g |
Fat: 11 g |
Saturated Fat: 5 g |
Sodium: 14 mg |
Sugar: 14 g
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