Some of the best treats in life are the simplest, and these peanut marshmallow clusters are proof! I first made them years ago when my niece begged for “something chocolatey” on a hot summer day – no oven required. These no-bake wonders became our go-to for last-minute parties, lunchbox surprises, and those “I need chocolate NOW” moments. Just four basic ingredients transform into irresistible salty-sweet bites that disappear faster than you can make them. Kids love helping stir the sticky marshmallows into melted chocolate, and honestly? I’ve never met an adult who could resist sneaking one (or three) either.

Why You’ll Love These Peanut Marshmallow Clusters

Trust me, these little clusters will become your new obsession – here’s why:

No oven needed – Perfect for hot days or when you’re just too lazy to bake (we’ve all been there!)
Ready in under an hour – From pantry to plate faster than you can say “chocolate craving”
Just 4 ingredients – Probably things you already have in your kitchen right now
Kid-approved magic – My niece calls them “grown-up s’mores” and always begs to help make them
That perfect salty-sweet crunch – The combo of roasted peanuts and melty chocolate gets me every time
Party lifesaver – Last-minute host gift? After-school snack? Movie night treat? Done, done, and done

Peanut Marshmallow Clusters Ingredients

Here’s the beautiful part – you only need four simple things to make these addictive little clusters. I’ve made this recipe dozens of times, and I can tell you exactly what works best:

2 cups semi-sweet chocolate chips – The good stuff! I prefer Ghirardelli or Guittard for that perfect meltability
1½ cups salted peanuts – Important: They must be pre-salted from the store – that extra saltiness makes all the difference
2 cups mini marshmallows – Not the big campfire ones! The tiny guys mix in perfectly and give you that wonderful chew
1 tbsp coconut oil (optional) – My secret weapon for extra-smooth chocolate that stays shiny – but skip it if you don’t have any

See? I told you it was simple! Now go raid your pantry – chances are you’ve got most of this already waiting for you.

How to Make Peanut Marshmallow Clusters

Okay, let’s get to the fun part! These clusters come together so quickly you’ll barely believe it. Just follow these simple steps – I promise it’s foolproof. (And if I can make these with sticky-fingered six-year-old helpers, so can you!)

Melting the Chocolate

First things first – grab a microwave-safe bowl (glass works best) and toss in those chocolate chips with the coconut oil if you’re using it. Here’s my golden rule: 30-second bursts, stirring well between each one. Why? Because chocolate is sneaky – it holds its shape even when partly melted, and if you overdo it, you’ll end up with a grainy mess.

You’ll know it’s ready when you stir and see that gorgeous, smooth river of chocolate with zero lumps. Pro tip: The residual heat keeps working while you stir, so don’t be tempted to zap it again if there are just a couple stubborn chips left – they’ll melt from the warmth of the already-melted chocolate.

Combining Ingredients

Now for the best part – dump in those peanuts and mini marshmallows! But here’s the key: use a rubber spatula and fold gently at first to coat everything evenly without smashing your marshmallows into goo. Once the chocolate starts clinging, you can stir more firmly to make sure every single peanut and marshmallow gets its chocolate coat.

Watch how the marshmallows start to soften slightly from the warm chocolate – that’s perfect! They’ll firm up again when chilled but stay wonderfully chewy. If your mixture seems too thick, a tiny splash of coconut oil (like ½ tsp) can loosen it up.

Forming and Setting Clusters

Line your baking sheet with parchment paper – no substitutions here, or you’ll be scraping chocolate off the pan later! Use a tablespoon to drop messy little mounds (about 2 tbsp each works great). Don’t stress about making them perfect – the rustic look is part of their charm.

Now the hardest part: patience! Pop them in the fridge for at least 30 minutes to set completely. If you’re in a hurry, 15 minutes in the freezer works too. Room temp setting takes longer (about 1-2 hours) and gives a slightly softer texture, which I actually prefer sometimes!

Expert Tips for Perfect Peanut Marshmallow Clusters

After making these clusters more times than I can count (and taste-testing every batch, of course), I’ve picked up some tricks to take them from good to oh-my-goodness amazing:

Fresh marshmallows are key – That bag hiding in your pantry for months? Toss it. Fresh mini marshmallows hold their shape better and won’t turn into sticky glue when mixed with warm chocolate.
Toast your peanuts for extra oomph – Just 5 minutes in a 350°F oven makes the nuts oilier, crunchier, and gives them that deep roasted flavor that plays so nicely with sweet chocolate.
Flaky salt is your friend – After dropping clusters on the sheet but before chilling, sprinkle with Maldon or sea salt. The salty flakes stay visible and give you that perfect salty-sweet punch in every bite.
The scoop-and-drop method – Use one spoon to scoop and another to push the mixture off – your clusters will hold together better than if you try to shape them with your hands (which just makes a melty mess).
Room temp vs fridge – Want softer clusters? Let set at room temp. Need them firmer? Use the fridge. Just don’t leave them in too long or the marshmallows get hard – 45 minutes max in the fridge does the trick.

Peanut Marshmallow Clusters Variations

One of my favorite things about this recipe is how easily you can mix it up! Once you’ve mastered the classic version, try these fun twists – my family can never decide which one we love best. (Pro tip: Make a double batch and try two variations at once!)

Chocolate Swaps

Not feeling semi-sweet? No problem!

Dark chocolate lovers – Use 70% cacao chips for a more sophisticated, slightly bitter contrast to the sweet marshmallows
White chocolate dream – Swap in white chocolate chips and add ½ tsp vanilla extract for a creamier, almost vanilla-like flavor
Milk chocolate magic – Kids especially adore this version – just be aware it sets up softer than the others

Nutty Alternatives

Allergic to peanuts or just want to change it up? Try:

Almond joy vibes – Whole almonds + shredded coconut mixed in makes clusters reminiscent of the classic candy bar
Cashew crunch – Roasted salted cashews give an extra buttery richness that’s downright addictive
Pretzel power – Replace half the peanuts with crushed pretzel pieces for that sweet-salty-crunchy trifecta

Mix-Ins for Extra Fun

Feeling adventurous? Toss in:

Crispy cereal – A handful of Rice Krispies or Corn Flakes adds fantastic texture
Dried fruit – Chopped dried cherries or cranberries give a tart contrast to the sweetness
Mini M&M’s – For birthday parties, mix in colorful candies that peek through the chocolate
Coffee kick – Stir ½ tsp instant espresso powder into the melted chocolate for grown-up clusters

The possibilities are endless – once you get the basic method down, you can customize these clusters any way your heart (or sweet tooth) desires. My niece and I have a rule: if it sounds good together, we try it! What combo will you invent first?

Storing Your Peanut Marshmallow Clusters

Here’s the good news – these clusters actually improve after a day or two as the flavors meld together! But you’ll need to store them right to keep that perfect texture. After years of trial and error (and a few sad, sticky messes), here’s exactly what works:

Airtight is everything! I use a cookie tin with a tight lid or a glass container with a silicone seal. Plastic containers work too, but avoid anything flimsy – you want that chocolate smell contained so your whole fridge doesn’t end up smelling like a candy shop (though that might not be the worst thing!).

Room temp vs fridge: For softer, chewier clusters that melt in your mouth, keep them at room temperature (they’ll last about 1 week). Need them firmer or living in a hot climate? The fridge works great (up to 2 weeks), but let them sit out for 5 minutes before eating so the chocolate can soften slightly.

The stacking secret: If you need to layer them (hello, holiday gift boxes!), place parchment or wax paper between layers. Those marshmallows can get a little clingy when they warm up! I learned this the hard way after opening a container to find one giant chocolate-marshmallow brick – tasty, but not exactly the presentation I wanted.

Freezing? Yes please! These clusters freeze beautifully for up to 3 months. Just wrap them tightly in parchment, then foil before popping in a freezer bag. Thaw at room temperature for about 20 minutes – the marshmallows stay miraculously soft!

One last pro tip: If your kitchen runs warm, toss a silica gel packet in your storage container. It absorbs excess moisture and keeps your clusters from getting that weird sticky film chocolate sometimes gets. Not essential, but nice for long-term storage!

Peanut Marshmallow Clusters FAQs

After years of making these addictive little clusters (and fielding countless texts from friends who ran into issues), here are the answers to all your burning questions:

Can I double this recipe?
Absolutely! This recipe doubles beautifully – just use a bigger bowl for mixing. I make quadruple batches around the holidays without any issues. The only adjustment? You might need an extra minute of microwave time for all that chocolate to melt evenly.

Can these be frozen?
Oh honey, yes! These clusters freeze like a dream for up to 3 months. Wrap them tightly in parchment paper first to prevent freezer burn. When that chocolate craving hits at 2am (no judgment), just grab one and let it sit on the counter for 15-20 minutes. The marshmallows stay miraculously soft!

Vegan substitutions?
Easy peasy! Use dairy-free chocolate chips (Enjoy Life brand works great) and vegan marshmallows (Dandies are my fave). Skip the optional coconut oil or use a plant-based version. The peanuts are naturally vegan – just double-check they weren’t processed with dairy.

Help! My chocolate seized – what now?
Been there! If your chocolate turns grainy or clumpy, it got too hot or a drop of water sneaked in. Don’t panic! Add ½ tsp more coconut oil (or vegetable oil) and stir vigorously. If that doesn’t work, start over – burned chocolate can’t be saved, sadly.

How long do these keep fresh?
At room temp in an airtight container, they’re perfect for about a week. In the fridge, up to 2 weeks (though let’s be real – they’ll be gone in 2 days). You’ll know they’ve gone bad if the chocolate develops white streaks (harmless but unappealing) or the peanuts smell rancid.

Can I use big marshmallows instead of minis?
Technically yes, but I don’t recommend it. Big marshmallows make awkward clusters and don’t distribute evenly. If you must, cut them into quarters first – but really, minis are worth buying just for this recipe!

Why are my clusters falling apart?
This usually means either your chocolate wasn’t fully melted before mixing (so it didn’t coat properly) or you didn’t chill them long enough. Next time, melt the chocolate completely and be patient during the setting phase – I promise it’s worth the wait!

Nutritional Information

Now, let’s be real – we’re not eating peanut marshmallow clusters for their health benefits! But because I know some of you are curious (or maybe just want to justify eating three at once), here’s the scoop on what’s in each delicious cluster.

Based on standard ingredients and brands, one cluster (about 1/12th of the recipe) contains roughly:

180 calories – Perfect for a little sweet treat
11g fat – Mostly the good kind from peanuts and chocolate
18g carbs – That’s your marshmallow and chocolate doing their thing
4g protein – Thank you, peanuts!
2g fiber – Every little bit helps, right?

Important note: These numbers are estimates based on specific brands and measurements. Your actual nutrition may vary depending on your exact ingredients (like if you use extra peanuts – no judgment here!). And let’s be honest – when chocolate’s involved, who’s counting perfectly? Enjoy in moderation… or don’t. I won’t tell!

For more delicious recipes, follow us on Pinterest!

Craving more easy desserts? Check out these raspberry cheesecake bars for another simple and satisfying treat.

If you love no-bake recipes, you might also enjoy these no-bake pumpkin cheesecake bars.

15-Minute Peanut Marshmallow Clusters: Irresistible Sweet Treat

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Easy no-bake chocolate peanut marshmallow clusters. A quick sweet and salty snack perfect for any occasion.

Author: Itssoukaina123
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 12 clusters 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups semi-sweet chocolate chips
1½ cups salted peanuts
2 cups mini marshmallows
1 tbsp coconut oil (optional)

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Instructions

Melt chocolate chips and coconut oil in microwave-safe bowl in 30-second bursts, stirring until smooth.
Add peanuts and marshmallows to melted chocolate. Stir until fully coated.
Drop spoonfuls of mixture onto parchment-lined baking sheet.
Chill in refrigerator for 30 minutes until set.
Serve immediately or store in airtight container.

Notes

Use parchment paper for easy removal
Add sea salt on top for extra flavor
Store at room temperature or refrigerated

Nutrition

Serving Size: 1 cluster
Calories: 180
Sugar: 12g
Sodium: 85mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg