Chocolate-covered peanuts are a great snack to munch on. They are very satisfying and the best thing is they can be made at home with just 2 ingredients.
These homemade peanut clusters are an easy no-bake treat perfect for gifting during the holidays, birthdays, Christmas, or Thanksgiving. They also make a satisfying after-school snack or a treat for the kids.
These peanut clusters can be made using a double boiler for melting the chocolate on the stovetop, and a microwave-safe bowl to melt them in a microwave. I used the instant pot as a double boiler to melt the chocolate.
Ingredients
This is a 2 ingredient chocolate peanut clusters recipe. All you will need is semisweet chocolate chips used for baking and salted roasted peanuts. You can use any variety, dry roasted ones, or cocktail peanuts.
Instructions
Making chocolate peanut clusters is very simple, easy, and quick. All you need is a double boiler. I have used 6 qt. instant pot as a double boiler using a glass bowl or a stainless steel bowl that can sit well on top of the instant pot liner.
Add the semi-sweet chocolate chips to the bowl. Start the instant pot on the saute mode on the normal setting and pour 2 cups of water into the liner. Place the bowl with all the ingredients on top of the pot.
As the water will boil and create steam, the chocolate chips in the bowl will start melting. Stir them intermittently with a spatula until they melt completely and become smooth and glossy. Add the salted roasted peanuts and mix well.
If the steam comes out from the sides of the bowl then press cancel and if needed later turn on the saute mode again after a few minutes.
Line a baking sheet with parchment paper and drop spoonfuls of the chocolate peanut mixture onto it. You can use a cookie scoop to help drop the mixture. Allow it to cool down for about 10 minutes and then place it in the refrigerator to firm it up for about an hour and a half.
Substitutions
Although this is a 2 ingredient recipe, a few substitutions can be made
- Dark chocolate - instead of semi-sweet chocolate, you can use dark chocolate chips for a more intense flavor.
- Unsalted peanuts - you can use unsalted roasted peanuts instead of salted ones. Just sprinkle some sea salt on top of the clusters for a perfectly balanced flavor.
Variations
This is a gluten-free recipe to make chocolate-covered peanuts at home. A few variations can be made to this 2 ingredient recipe.
- White chocolate - instead of semi-sweet chocolate chips, you can use white chocolate chips.
- Sprinkles - after dropping the clusters with a spoon, you can drizzle some sprinkles or even some melted white chocolate over them
- Vegan - use vegan chocolate chips to make them suitable for vegans.
Equipment
This chocolate peanut clusters recipe is very easy to make using the instant pot as a double boiler. I have used a 6 qt. instant pot and a stainless steel bowl that sits well on the top of the liner. An oven-safe glass bowl will work well too.
Just ensure that the stainless steel or glass bowl sits on the instant pot liner and does not go inside it, else it can get stuck and be difficult to remove.
Storage
Chocolate-covered peanuts can be stored at room temperature in an airtight container for about a week. If the weather is warm then they may become a little soft at room temperature and they will stay firm when stored in the refrigerator.
If you want to store it longer for 1-2 months, you can store it in an air-tight container and put it in the fridge.
To store peanut clusters for a longer period, you can freeze them for 6 months. It is best to individually wrap them in parchment paper and then freeze them in freezer bags or airtight containers.
When you want to eat some, just take what you need from the freezer and allow it to that it at room temperature.
Top tip
- It is best to allow the peanut clusters to cool down and set them at room temperature. However, if you want to speed up the process, allow it to cool at room temperature for about 10 minutes and then put it in the fridge for about an hour to firm up.
- If the water starts bubbling and steam comes out from the sides of the bowl then turn off the instant pot for a few minutes. Continue mixing and if needed, turn the instant pot back on low saute mode.
If you enjoyed this recipe, you may also like
- Chocolate fudge
- Chocolate dipped cookies
- Chocolate-covered orange peels
- Cake pops
- Instant pot Indian desserts
- No egg cookies
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📖 Recipe
Chocolate Covered Peanuts
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Equipment
Ingredients
- 2 cup Semi sweet chocolate chips
- 1 ½ cup Salted roasted peanuts
- 2 cup Water
Instructions
- Line 15x11 inch pan with wax paper or parchment paper.
Melting chocolate using an instant pot as a double boiler
- Pour 2 cups of water in the instant pot liner.
- Turn the saute mode on the normal setting.
- In a large stainless steel or glass bowl, put the chocolate chips.
- Place the bowl on the instant pot to make it work as a double boiler.
- Mix with a spatula until all the chocolate chips have melted.
- The mixture should not have any lumps and should be glossy.
Making chocolate-dipped peanut clusters
- Add the roasted peanuts and give it a quick mix.
- Using a spoon or an ice cream scoop, drop the mixture onto the pan lined with wax paper or parchment paper.
- Allow the chocolate peanut clusters to cool down for 10 minutes and then refrigerate for about 1-2 hours before eating.
Notes
Making chocolate-coated peanuts using a microwave
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Defrost the chocolate chips for 60 seconds or more in the microwave, mixing every 15 seconds. Mix well until smooth
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Mix the roasted peanuts in the melted chocolate.
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Using a spoon or an ice cream scoop, drop the mixture onto the pan lined with wax paper or parchment paper.
- Allow the chocolate peanut clusters to cool down for 10 minutes and then refrigerate for about 1-2 hours before eating.
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