Welcome to the simplest, most addictive treat you’ll ever make! These Peanut Marshmallow Clusters are the perfect storm of sweet, salty, crunchy, and chewy. With just four basic ingredients and no oven required, this recipe is a guaranteed winner for holiday parties, potlucks, or a last-minute dessert craving. They are a delightful cousin to classic crockpot candy but with the wonderful, fluffy texture of marshmallows.
Whether you’re a seasoned pro in the kitchen or just starting out, you’ll master these clusters in minutes. We’re going to cover everything you need to know, including three different ways to make them. Get ready to discover your new favorite no-bake candy!
Why You’ll Love These Peanut Marshmallow Clusters
- Incredibly Easy: Seriously, if you can melt chocolate, you can make these. It’s a melt, mix, and drop process!
- No-Bake Brilliance: Free up your oven and keep your kitchen cool. These clusters set up perfectly at room temperature.
- Perfectly Portioned: They’re naturally portion-controlled, making them a great treat to set out for guests.
- Crowd-Pleasing Flavor: The combination of rich chocolate, salty peanuts, and soft marshmallows is a classic that everyone adores. For another guaranteed crowd-pleaser, check out these incredible Jalapeno Popper Egg Rolls.
The 4 Simple Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You only need a handful of pantry staples to create these delicious bites.
- Semi-Sweet Chocolate Chips: The classic choice that provides a rich chocolate flavor without being overly sweet. You can also use milk chocolate or dark chocolate.
- Butterscotch Chips: This is the secret ingredient! It adds a wonderful depth and a creamy, caramel-like flavor that pairs perfectly with the peanuts.
- Salted Peanuts: The salty crunch is essential to balance the sweetness of the chocolate and marshmallows.
- Mini Marshmallows: These provide a soft, chewy texture that makes the clusters so irresistible.
How to Make Peanut Marshmallow Clusters (3 Ways!)
You can choose the method that works best for you. The slow cooker is great for a hands-off approach, while the microwave and stovetop are perfect when you’re short on time.
Method 1: The Easy Slow Cooker Method
This is the “set it and forget it” way to make your Peanut Marshmallow Clusters. The gentle, even heat of the crockpot melts the chocolate perfectly without any risk of scorching.
- Layer the peanuts, semi-sweet chocolate chips, and butterscotch chips in the bottom of your slow cooker.
- Cover and cook on LOW for 1-2 hours, stirring every 30 minutes, until everything is completely melted and smooth.
- Turn off the slow cooker, remove the crock, and let the chocolate mixture cool for about 10-15 minutes. It’s important not to add the marshmallows when the chocolate is piping hot, or they will melt completely.
- Gently fold in the mini marshmallows until they are evenly coated.
- Drop spoonfuls of the mixture onto parchment-lined baking sheets and let them set completely.
Method 2: The Quick Microwave Method
When you need a sweet treat in a hurry, the microwave is your best friend. This method takes less than 10 minutes from start to finish!
- In a large, microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips.
- Microwave in 30-second intervals, stirring well between each one, until the chips are about 90% melted.
- Stir the mixture until it’s completely smooth; the residual heat will melt the remaining bits.
- Let the chocolate cool for 5 minutes, then stir in the peanuts and mini marshmallows.
- Drop by the spoonful onto your prepared baking sheets to set.
Method 3: The Classic Stovetop Method
Using a double boiler (or a heatproof bowl set over a saucepan of simmering water) gives you complete control over the melting process.
- Set up your double boiler and add both types of chocolate chips to the top bowl.
- Heat gently, stirring occasionally, until the chips are fully melted and smooth.
- Remove the bowl from the heat and let it cool for about 10 minutes.
- Stir in the peanuts and mini marshmallows, then drop the clusters onto parchment paper to set.
Pro Tips for Perfect Clusters Every Time
- Don’t Overheat the Chocolate: This is the most important tip. Overheated chocolate can “seize” and become grainy. Use low heat and stir frequently.
- Cool Before Adding Marshmallows: Wait at least 10 minutes for the melted chocolate to cool before stirring in your marshmallows. This ensures they stay whole and chewy instead of melting into a sticky mess.
- Use Parchment Paper: Don’t skip this! It makes cleanup a breeze and ensures your clusters don’t stick to the pan.
Fun Variations to Try
While the classic recipe is fantastic, it’s also a great base for experimentation. If you love no-bake pretzel treats, you must try these No-Bake Peanut Butter Pretzel Clusters.
- Rocky Road Clusters: Use almonds instead of peanuts for a classic rocky road flavor.
- Salty & Sweet: Add a cup of broken pretzel pieces or potato chips for an extra salty crunch.
- Butterscotch Blast: Swap the semi-sweet chips for all butterscotch chips for a super-rich flavor.
- Finishing Touch: After dropping the clusters, sprinkle a tiny bit of flaky sea salt on top. It looks beautiful and enhances the flavor.
Storage and Freezing Instructions
Proper storage is key to keeping your Peanut Marshmallow Clusters fresh and delicious.
- Room Temperature: Store the clusters in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.
- Refrigerator: You can store them in the fridge for up to two weeks, but be aware that the marshmallows can become a bit firmer.
- Freezing: For longer storage, place the set clusters in a freezer-safe bag or container. They can be frozen for up to 3 months. Let them thaw at room temperature for about 15-20 minutes before serving.
If you’re looking for another fantastic make-ahead dessert, this Turtle Poke Cake is always a huge hit and can be made the day before.
Frequently Asked Questions
Absolutely! This recipe works perfectly using a microwave or a double boiler on the stovetop. Both methods are faster than the slow cooker and are detailed in the recipe instructions above.
Yes! Once fully set, place the clusters in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Store your clusters in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate them for up to two weeks, though the marshmallows may become firmer.
For this recipe, a combination of semi-sweet and butterscotch chocolate chips provides great flavor and melts easily. You can also use chocolate melting wafers or high-quality chocolate bars (like Baker’s) for a smoother finish.
This usually happens if the chocolate was overheated, which prevents it from hardening correctly. It can also occur if other ingredients, like peanut butter, were added that change the chocolate’s setting properties.
Enjoy Your Delicious Treat!
And there you have it—the easiest, most delicious Peanut Marshmallow Clusters you’ll ever make! This recipe is so versatile and simple, it’s bound to become a staple in your dessert rotation. We hope you love making (and eating) them as much as we do. If you make this recipe, we’d love to see it! Please share your creation and tag us on Pinterest.
Peanut Marshmallow Clusters Recipe
Peanut Marshmallow Clusters (The Easiest No-Bake Treat!)
Ingredients
Equipment
Method
- In a slow cooker, microwave-safe bowl, or double boiler, melt the semi-sweet chocolate chips and butterscotch chips until completely smooth. (See blog post for detailed instructions for each method).
- Remove the chocolate from the heat and let it cool for 10-15 minutes. This is a crucial step to prevent the marshmallows from melting.
- Gently fold in the salted peanuts and mini marshmallows until everything is evenly coated in the chocolate mixture.
- Drop spoonfuls of the mixture onto baking sheets lined with parchment paper. Let the clusters sit at room temperature for 1-2 hours, or until fully set.
Notes
Don't Rush the Cooling: Letting the chocolate cool slightly is the key to perfect, chewy marshmallows in your clusters!
