Chocolate Peanut Clusters

These Chocolate Peanut Clusters are super simple to make using peanuts and two kinds of chocolate. Plus they are utterly delicious!

Course Desserts

Cuisine American

Prep Time 15

Cook Time 25

Additional Time 40

Total Time 1 20

Servings

Calories 208kcal

Author Michelle Ordever

Equipment

Ingredients

3 cups. raw blanched peanuts, unsalted
Fine sea salt to taste
1 cup bittersweet plain chocolate chips
1 tsp coconut oil or melted butter
½ cup milk chocolate chips

Instructions

Pre-heat oven to 180°C/350°F/Gas 4 and line a large, rimmed baking sheet with parchment paper or nonstick baking mat.
Pour the peanuts onto the prepared baking sheet and spread them into a single layer without overcrowding. Season generously with salt and stir to combine.
Place baking sheet in preheated oven for 10 minutes, then carefully shake the baking sheet to make sure the peanuts are evenly toasted. Return to oven for another 10-15 minutes, or until golden brown. Do not overcook. Remove from oven and set aside.
Pour semi-sweet chocolate chips into a dry, microwave-safe bowl and heat for 20 seconds on “high.” Stir and return to the microwave for another 20 seconds before stirring again. Repeat until the chocolate is completely melted and smooth. Stir in a teaspoon of coconut oil or melted butter and set aside.
Add the roasted peanuts one scoop at a time to the melted chocolate and stir to combine. Repeat until all peanuts are coated in the chocolate.
Spoon the chocolate-coated peanuts onto the baking sheet, leaving a little room between each cluster. Place in the refrigerator for 20 minutes to firm up.
Pour the milk chocolate chips into a microwave-safe bowl and heat for 20 seconds on “high.” Stir briefly and return to the microwave for another 20 seconds before stirring again. Repeat until the chocolate is completely melted and smooth.
Drizzle the melted milk chocolate over the peanut clusters and return to the refrigerator for another 20 minutes.
Remove from refrigerator and serve immediately or store in an airtight container until ready to serve. Enjoy!

Notes

Tip #1: Make sure the bowl used to melt the chocolate chips is completely dry prior to adding the chips. Otherwise, the chocolate may “seize” and turn into a clumpy unusable mass if it comes in contact with even a small amount of water once heated. Milk chocolate, in particular, is prone to this issue.
Tip #2: Adding a little fat, such as melted coconut oil or butter, to the melted chocolate will help prevent it from “splintering” and falling apart when you bite into the clusters after the chocolate hardens. Here, this is done with the base layer of dark chocolate, but not the decorative drizzle added later.

Nutrition