Peanut Marshmallow Chocolate Clusters

Peanut marshmallow clusters satisfy every craving for something luscious yet crisp with that ideal balance of sweetness and a touch of salt. They are a nostalgic treat in my family and the quickest way to bring smiles to any gathering especially around the holidays. There is something about the blend of silky chocolate with chewy marshmallows and crunchy peanuts that always pulls people together at the dessert table.

I first made these clusters with my kids on a Saturday afternoon and now they request them every time friends come over. Every batch vanishes faster than I set them on the table so I always make a double portion.

Ingredients

• Semi sweet chocolate chips: essential for deep chocolate flavor look for glossy chips with a strong cocoa scent for best taste
• Milk chocolate chips: bring creamy richness combine with semi sweet for the perfect balance choose a high quality or favorite brand
• Vegetable oil: makes for a smooth melt and shiny finish I like using a neutral oil so the chocolate stands out
• Miniature marshmallows: add those dreamy chewy pockets check if they are fresh and soft for the best texture
• Dry roasted cocktail peanuts: give that savory crunch and happen to hold up well in chocolate clusters choose unsalted if you want less salt or honey roasted for extra sweetness

Instructions

Prepare Baking Sheets:

Line two large baking sheets with wax paper and set aside making sure the paper will be easy to lift the finished clusters from once they set

Melt the Chocolate:

Combine both types of chocolate chips and the vegetable oil in a large heat safe mixing bowl microwave in thirty second intervals stirring well after each time until fully melted and glossy stop when only a few small lumps remain and stir until smooth this ensures chocolate does not scorch

Cool Before Mixing:

Let the chocolate sit for a minute or two until it is just warm to the touch this will keep your marshmallows from melting into a goo instead of staying whole

Add Marshmallows and Peanuts:

Stir in the miniature marshmallows and dry roasted peanuts making sure every piece is well coated with the chocolate mixture take your time and fold gently for even distribution

Scoop the Clusters:

Use a one and a half tablespoon scoop or two spoons to portion round mounds onto the lined baking sheets space them a couple inches apart so they do not meld together let any excess drip off before placing on the sheet

Chill Until Set:

Transfer the trays to your refrigerator and chill until the clusters are firm and set usually about thirty minutes do not rush this step as it helps keep the shape and texture perfect

My favorite part of this recipe is the moment you stir those marshmallows and peanuts into the glossy chocolate which always feels a touch magical especially with eager little hands ready to scoop. One snowy December we gifted these clusters in tiny holiday boxes and our neighbor still talks about them every year.

Storage Tips

Place clusters in a single layer in an airtight container separating layers with wax paper. Store in the refrigerator to keep the chocolate from softening and the marshmallows chewy. For best flavor serve them at room temperature after letting them sit out for a few minutes.

Ingredient Substitutions

Swap peanuts for almonds or cashews if you prefer a different kind of crunch. Use dark chocolate chips alone if you want a less sweet treat. For a twist on texture try chopping up regular marshmallows if minis are not available.

Serving Suggestions

Arrange clusters on a festive platter for a party spread. Wrap them individually for a sweet homemade gift. Tuck a few into a lunchbox for a special surprise midweek treat.

Cultural Notes

This style of candy cluster became popular at bake sales and holiday exchanges in midcentury America thanks to its simplicity and shelf stability. The sweet and salty combo is beloved across generations making this recipe a timeless classic.

Seasonal Adaptations

For winter add a pinch of cinnamon or nutmeg to the chocolate before melting In spring toss in a few pastel candy coated chocolates for color For autumn replace some peanuts with pecans or hazelnuts

Success Stories

Last holiday season I made a double batch for our neighborhood cookie swap and not a single one came home. My niece likes to make these with white chocolate and call them snowballs for her friends birthday parties. One friend keeps a stash in her freezer for quick dessert emergencies.

Freezer Meal Conversion

Scoop the clusters onto a parchment lined tray and freeze until solid then transfer to a freezer bag. They will keep for up to two months and thaw beautifully needed only a few minutes at room temperature to soften.

These clusters can be made ahead and are perfect for holiday gifting. You can freeze them in a single layer just let them thaw at room temperature for best texture. Try experimenting with sea salt flakes on top for an extra pop of flavor next time.

Common Recipe Questions

→ How do you melt the chocolate without burning it?

Melt the chocolate chips with vegetable oil in 30-second intervals in the microwave, stirring well after each interval to ensure even melting and prevent scorching.

→ Can I substitute different types of nuts?

Yes, almonds, cashews, or pecans can be used instead of peanuts for a different flavor and texture profile.

→ How long do the clusters need to chill before serving?

Chill the clusters in the refrigerator for about 30 minutes, or until they are completely set and easy to lift off the wax paper.

→ Is it necessary to use both milk and semi-sweet chocolate chips?

Combining both chocolates adds depth, but you can use just one type to suit your taste preference.

→ How should these be stored after making?

Store the clusters in an airtight container at room temperature for up to a week, or refrigerate for longer storage.