The Best Peanut Clusters are a fast, easy classic Holiday Treat! The combination of semi-sweet chocolate, white chocolate and peanut butter makes these Peanut Clusters the Best Ever!
Chocolate Peanut Clusters – Classic Holiday Treat!
I have had my fair share of peanut clusters over the years. If we are being honest though, who hasn’t? These little guys are seriously the most classic of the Holiday Treat Classics!
I have always loved all of the treat gifting that goes on around Christmas and New Years. I loved both the giving and the receiving. I am a sugar lover at heart and would always pounce on those treat plates growing up!
My eyes were always looking for two things, Fudge and Peanut Clusters. Obviously I love my chocolate. ? The salty and sweet of the peanut clusters are just absolutely magical though, don’t ya think?
Let’s not forget about the fudge, though. Fudge continues to be a favorite of mine to this day. In fact, I may have gone a little fudge crazy a few weeks ago and created all sorts of delicious fudge flavors. Cookie Dough Fudge and Sugar Cookie Fudge. #AllTheHeartEyes Pssst. Brownie Batter Fudge is next on my list.
Making this Recipe for Peanut Clusters in the Instant Pot or Microwave
If you’ve been around these parts at all lately, you’ll know that I am obsessed with my Instant Pot. There are just so many reasons I love it!! Add Peanut Clusters to the list!
Peanut Clusters are really easy to make in the Instant Pot using my Chocolate Melting Hack! Essentially, you’ll use your Instant Pot and a glass bowl to create a double boiler! I use this all the time!
Alternatively, you can melt the chocolate in the microwave, The chocolate doesn’t turn out as smooth that way, though.
Peanut Cluster Ingredients
- 1 12oz bag white chocolate chips (I use Guittard)
- 1 12oz bag extra semisweet chocolate chips (I use Guittard)
- 1/4 cup creamy peanut butter
- 3 tbsp shortening
- 4 cups lightly salted peanuts
What chocolate should I use for my Peanut Clusters?
I’ve done the testing for you, I have the perfect combination!!
Extra Semi-Sweet Chocolate Chips, White Chocolate Chips and a tid bit of peanut butter.
I really like these Extra Semisweet Chocolate Chips by Guittard. They are 55% Cacao. If you can’t find these in your local grocery store, either a regular semisweet or a dark chocolate chip will work fine.
You’ll need the whole bag of both semisweet and white chocolate chips. Add 1/4 cup of peanut butter and 3 tbsp of shortening to the mix as well. The shortening helps the chocolate set up.
What kind of peanuts should I use in my Peanut Clusters?
I use lightly salted peanuts. I like the saltiness of the peanuts but if you use extremely salted peanuts it will cause the chocolate to do funny things. It won’t stick to the peanuts as well.
You could also use unsalted if you prefer.
How to make Chocolate Peanut Clusters
- Either melt that in the microwave or place in the bowl on top of your Instant Pot.
- If choosing the microwave method: Microwaving for 30 second intervals, stirring in between each one until smooth.
- For the Instant Pot, place the chocolate chips, peanut butter and shortening into the bowl on top of the Instant Pot. The Instant Pot should have water in the liner and it should be set on sauté HIGH.
- Stir occasionally until the chocolate is smooth.
- Once the chocolate is melted and smooth, add in 4 cups of peanuts.
- Stir to coat the peanuts generously in the chocolate.
- Scoop the chocolate covered peanuts out and place on parchment paper. I like to use my cookie scoop to evenly portion out the peanut clusters.
- Let the peanut clusters dry completely before removing from the parchment paper. You can even toss them in the fridge to speed up the process, I generally do that. ?
- Store either in the fridge or at room temperature in an air tight container for up to 5 days.
YIELD: APPROX. 4 DOZEN PEANUT CLUSTERS
Storing this recipe for Peanut Clusters
Storing peanut clusters is really an easy thing to do. You’ll just want to make sure they set up completely prior to storing them. Store the peanut clusters in an air tight container or zip top bag.
Peanut Clusters FAQs
They will keep fresh at room temperature for about 5 days. You can freeze them for up to 3 months, though!
No, they don’t have to be stored in the fridge but that will extend their shelf life.
This greatly depends on how hot your house is- the colder temperature in your house the faster they will set up. You can toss them in the fridge or freezer to help them set quickly, though.
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Chocolate Peanut Clusters
Ingredients
- 1 12 oz (300g) bag white chocolate chips I use Guittard
- 1 12 oz (300g) bag extra semisweet chocolate chips I use Guittard
- 1/4 cup (61g) creamy peanut butter
- 3 tbsp shortening
- 4 cups (500g) lightly salted peanuts
Instructions
- Instant Pot Method: Pour 2 cups of water into the liner of the Instant Pot. Set the Instant Pot to saute HIGH. Place a large glass bowl on top of the Instant Pot to create a double boiler.
- Add both types of chocolate, the peanut butter and shortening to the bowl.
- Stir occasionally until melted. SKIP TO STEP 5.
- Microwave Method: Microwave both types of chocolate, peanut butter and shortening until smooth. Do this by microwaving for 30 second intervals at 50% power, stirring in-between until almost smooth. Stir the remaining chocolate chips until smooth.
- Once the chocolate is melted and smooth, stir the peanuts into the chocolate making sure to coat all peanuts evenly.
- Using a spoon or cookie scoop, portion the chocolate peanuts out into small clusters. Place the peanut clusters onto parchment paper to set.
- Allow the peanut clusters to set completely before trying to remove. You can pop them in the fridge to speed up this process.
Cheryl says
Do you use Crisco for your shortening in the peanut cluster recipe?
karlibitner says
Yes, either regular Crisco or store brand vegetable shortening.
Marci Buttars says
Those pictures are killin’ me! I’m literally drooling and the cute little hand made me smile. Thanks for teaching me this Instant Pot trick. This will be so fun to do with my kids.
karlibitner says
Thanks, Marci! ❤️ that little hand sneaks into more photos than not! Hope you have a great Christmas!
Holly Diehl says
Can you use coconut oil for your shortening or vegetable oil?
Karli Bitner says
Hi Holly- yes, coconut oil is a great alternative.
Brenda says
Mine have been on parchment paper overnight and are still not hardened- has this ever happened to you? What should I do?
Karli Bitner says
Pop them in the fridge, that should help them set up. Is it particularly warm in your home? Thats the only reason I could see them having a hard time setting up.
Jeanne says
Mine aren’t setting up either. I’ve had them in the refrigerator for about four hours and they melt upon touching them. Very disappointing because they taste great.
Karli Bitner says
That is so strange! Is it particularly warm where you are at? I generally make these in December and haven’t had an issue at all.
Susan Weymouth says
This is the only peanut cluster recipe I have seen that uses shortening. What is its purpose? Will it work without?
Karli Bitner says
The shortening helps the chocolate mixture set back up. It is needed because we add peanut butter to the chocolate so without it the chocolate won’t set up.
Susan K. Weymouth says
Thank you. That answers my question and makes sense!
Lillian Gutiertez says
Could you use coconut shortening?
Cooking with Karli says
You could try it Lillian, I haven’t tried that yet. Let me know how it goes.
Maria Cosby says
Karli,
I was wondering if Clusters could be cooked in a slow cooker on LOW or on my WARM settings?
Tina says
Hi Karli I was wondering if you could use almond bark instead of the choc chips.
Hannah says
I am now making this recipe again in one week, first time it was great. I put them in the freezer and they set up that way, but they do melt fast when touched. But the taste is awesome. I am trying with butterscotch chips and coconut flakes this time!!! I can’t wait to try them!!!
Karli Bitner says
Should work fine!
Karli Bitner says
Sure! That would work just fine.