This recipe for peanut marshmallow clusters has been a holiday staple in my family for as long as I can remember. I first learned how to make these when I was ten, standing on a stool next to my grandmother as she melted chocolate in the microwave and folded in handfuls of marshmallows and peanuts. What started as a simple after-school treat became the centerpiece of our cookie plates during winter gatherings. The contrast between the crunchy, salty peanuts and the soft, airy marshmallows encased in chocolate is what makes these clusters so irresistible.

The beauty of this treat is how forgiving it is. With just a few pantry staples and 30 to 45 minutes from start to finish, you can turn ordinary ingredients into a nostalgic candy that travels well and stores easily. These clusters are ideal when you want something homemade without lengthy preparation. They hold up well at room temperature for short periods and chill quickly in the refrigerator. Over the years I have gifted them in jars, added different nuts, and learned small technique tweaks that make every batch shine.

Ingredients

• Semi-sweet chocolate chips: Use 2 cups. Look for standard 10 to 12 ounce bags labeled semi-sweet; they provide a slightly bitter counterpoint to the milk chocolate and help the clusters set firmly.
• Milk chocolate chips: Use 2 cups. Opt for a quality milk chocolate like Ghirardelli or a trusted supermarket brand to add creaminess and sweetness that contrasts with the semi-sweet chips.
• Vegetable oil: Use 3 tablespoons. A neutral oil thins the melted chocolate just enough to coat marshmallows and peanuts smoothly without altering flavor.
• Miniature marshmallows: Use 2 cups. Mini marshmallows provide light, pillowy texture; if you prefer a chewier bite, fresh marshmallows work best—avoid stale ones.
• Dry roasted cocktail peanuts: Use 1 1/2 cups. Reach for salted dry roasted peanuts for a toasty crunch; they add savory contrast and structure to each cluster.

Instructions

Prepare the workspace: Line two baking sheets with wax paper and set them aside so clusters have an immediate cool surface to rest on. Having two sheets speeds chilling and keeps batches neat. Make sure the wax paper lies flat to prevent uneven bottoms. Melt the chocolate: Place 2 cups semi-sweet chips, 2 cups milk chips, and 3 tablespoons vegetable oil in a large heat-safe bowl. Microwave at 30-second intervals, stirring thoroughly after each interval to distribute heat; this will take 1 1/2 to 2 minutes total depending on your microwave. Remove when fully melted and glossy, with no unmelted lumps. Cool slightly: Allow the melted chocolate to cool to lukewarm, about 3 to 5 minutes. Stirring gently while it cools helps keep the chocolate fluid while preventing the marshmallows from melting too much when added. Lukewarm is when the bowl is no longer hot to the touch but the chocolate still pours easily. Fold in marshmallows and peanuts: Add 2 cups miniature marshmallows and 1 1/2 cups dry roasted peanuts to the bowl. Fold gently until the marshmallows and nuts are fully coated. Work quickly so marshmallows retain their shape; overmixing can deflate them and change texture. Scoop the clusters: Use a 1 1/2 tablespoon cookie scoop to portion the mixture. Space clusters about 2 inches apart on the prepared baking sheets to prevent sticking as they set. If you do not have a scoop, use two spoons to drop rounded tablespoons of mixture. Chill and set: Place baking sheets in the refrigerator for 20 to 30 minutes, or until clusters are completely firm to the touch. Once set, transfer to an airtight container or serve immediately. If stacking, separate layers with wax paper to avoid sticking.

Storage Tips

Store clusters in a single layer or with wax paper layers between them in an airtight container. At room temperature they remain enjoyable for about one week; refrigeration will extend their life to two or three weeks. For longer storage, freeze clusters on a sheet pan until solid, then transfer to a freezer-safe bag for up to three months. Thaw frozen clusters in the refrigerator overnight to minimize condensation that can dull the chocolate. When packing for a picnic, place clusters in a hard-sided container and include a frozen ice pack to keep them firm on warm days.

Ingredient Substitutions

If you do not have both types of chocolate, use 4 cups of a single variety—dark, semi-sweet, or milk—depending on desired sweetness. Substitute vegetable oil with coconut oil for a subtle coconut note but keep in mind coconut oil melts at a lower temperature which can soften the final texture on warm days. Swap peanuts for almonds, cashews, or pecans for different flavor profiles; if using salted nuts, reduce added salt elsewhere. To make these nut-free, substitute dry roasted pumpkin seeds or pretzel pieces for similar crunch.

Serving Suggestions

Serve clusters on a simple white platter for contrast or fill small paper cups for a polished look. They pair beautifully with coffee, hot cocoa, or a glass of cold milk. For a party, arrange clusters around a central bowl of mixed nuts or dried fruit to offer variety. Garnish with a light dusting of cocoa powder, a few flakes of sea salt, or a drizzle of white chocolate for visual interest. These make excellent additions to dessert trays for holidays, bake sales, or potluck gatherings.

Cultural Background

Chocolate-covered nut and marshmallow combinations have long been a part of American home baking, evolving from confectionery traditions of the early 20th century when chocolate coating became an accessible way to transform simple ingredients. Clusters echo candy-shop bark and trail mix, combining texture and sweet-salty balance that has roots in both European chocolate work and American snack culture. Over the decades, families adapted these techniques to create quick, no-bake confections that became holiday staples across households.

Seasonal Adaptations

For winter holidays, fold in red and green sprinkles or swap in peppermint chips for a festive note. In autumn, stir in a pinch of ground cinnamon or use toasted pecans and drizzle with caramel. For summer gatherings when refrigeration may be limited, use tempered chocolate for a firmer set and add crushed freeze-dried raspberries for a bright, fresh contrast. Lightweight variations with white chocolate and dried fruit work well for spring celebrations.

Meal Prep Tips

To prep ahead for gatherings, make clusters up to two weeks in advance and store them in an airtight container in the refrigerator. For portability, pack clusters in small mason jars or cellophane bags tied with ribbon. If preparing for a large event, double the chocolate and nut quantities and work in batches to keep the chocolate from cooling and solidifying while you scoop. Keep a small bowl of warm water nearby to periodically dip utensils and keep the coating smooth when scooping.

These peanut marshmallow clusters are approachable, nostalgic, and endlessly adaptable. Whether you make a single tray for movie night or an army of jars for holiday gifting, the combination of crunchy peanuts, soft marshmallows, and melting chocolate reliably delights. I encourage you to make them your own by mixing in a favorite nut or sprinkle before chilling.