Peanut Marshmallow Clusters are a quick, no‑bake candy that combines rich melted chocolate with fluffy mini marshmallows and crunchy roasted peanuts. Each bite has that classic rocky‑road mix of textures—soft, chewy, and crisp—making these clusters ideal for Christmas tins, bake sales, or last‑minute gifts.
This recipe uses both semi‑sweet and milk chocolate chips, plus a little vegetable oil, to create a smooth, glossy coating that sets firmly around the peanuts and marshmallows. The whole batch comes together in minutes and then simply chills on a tray until firm.
Ingredients
- 2 cups semi‑sweet chocolate chips
- 2 cups milk chocolate chips
- 3 tablespoons vegetable oil
- 2 cups miniature marshmallows
- 1½ cups dry‑roasted cocktail peanuts (salted or lightly salted)
Yields about 30 clusters, depending on size. Similar recipes clock in around 130–170 kcal per cluster when made this way.
Step‑by‑Step Instructions
1. Prep your trays
- Line 2 baking sheets with parchment or wax paper and set aside. This prevents sticking and makes it easy to lift the finished candies.
- In a large mixing bowl, combine the miniature marshmallows and dry‑roasted peanuts; having them pre‑mixed helps you coat them quickly once the chocolate is ready.
2. Melt the chocolate
- Add the semi‑sweet and milk chocolate chips plus the vegetable oil to a large microwave‑safe bowl.
- Heat in the microwave in 30‑second bursts on medium power, stirring well after each interval, until the chocolate is mostly melted.
- When only small soft pieces remain, stop microwaving and stir until completely smooth—the residual heat will finish the job. This helps avoid scorching, which can cause chocolate to seize and turn grainy.
If you prefer the stovetop, you can melt the chocolate and oil together over a double boiler, stirring constantly over gently simmering water until smooth.
3. Cool slightly and coat the mix‑ins
- Let the melted chocolate stand for a few minutes until it’s lukewarm rather than piping hot. If it’s too hot, it can start to melt the marshmallows instead of just coating them.
- Pour the lukewarm chocolate over the bowl of marshmallows and peanuts.
- Use a large spatula or wooden spoon to fold everything together, scraping from the bottom so all the pieces get coated. Work relatively quickly so the chocolate doesn’t begin to set in the bowl.
4. Form the clusters
- Using a 1½‑tablespoon cookie scoop or heaping tablespoon, drop mounds of the chocolate mixture onto your prepared baking sheets, spacing them about 2 inches apart. You can make them smaller for bite‑size candies or larger for substantial treats.
- If desired, press a few extra peanuts or mini marshmallows onto the tops of some clusters for a more textured, “rocky road” look.
5. Chill until set
- Transfer the baking sheets to the refrigerator and chill for about 20–30 minutes, or until the chocolate coating is completely firm to the touch.
- Once set, peel the clusters off the paper and store them in airtight containers. They can sit at cool room temperature or in the fridge, depending on how warm your kitchen is.
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