Peanut Marshmallow Clusters

Why You’ll Love This Recipe

I love how ridiculously easy these clusters are to make. No oven, no thermometer, no fancy techniques—just melt, mix, and scoop. The combination of rich chocolate, fluffy marshmallows, and crunchy salted peanuts creates a texture and flavor contrast that keeps me coming back for more. They set beautifully in the fridge, making them ideal for make-ahead parties or holiday tins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• semi-sweet chocolate chips

• milk chocolate chips

• vegetable oil

• miniature marshmallows

• dry roasted cocktail peanuts

Directions

1. I line two baking sheets with wax paper and set them aside—this makes cleanup easy and prevents sticking.

2. In a large microwave-safe mixing bowl, I combine the semi-sweet and milk chocolate chips with the vegetable oil.

3. I microwave the mixture in 30-second intervals, stirring after each one, until the chocolate is fully melted and smooth. I’m careful not to overheat to avoid scorching.

4. I let the chocolate cool slightly (to lukewarm) so it doesn’t melt the marshmallows when added.

5. I stir in the marshmallows and peanuts, mixing until everything is evenly coated in the melted chocolate.

6. Using a 1½ tablespoon cookie scoop, I scoop out clusters onto the lined baking sheets, spacing them about 2 inches apart.

7. I refrigerate the clusters until they are completely set—about 30 minutes.

Servings and Timing

This recipe makes 30 clusters — perfect for parties, gift boxes, or snacking throughout the week.
Prep time: 5 minutes
Cook time: 2 minutes
Chill time: 30 minutes
Total time: 37 minutes

Variations

• I sometimes add crushed pretzels or rice cereal for extra crunch.

• For a festive touch, I sprinkle crushed peppermint or holiday sprinkles on top before the chocolate sets.

• I’ve also stirred in chopped dried fruit like cranberries or cherries for a chewy contrast.

• Switching the chocolate chips for dark or white chocolate gives a totally different flavor.

• When I want a nut-free option, I use sunflower seeds or crispy rice cereal in place of the peanuts.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to 1 week.
They can also be frozen for up to 1 month—I layer them with wax paper in a freezer-safe container and thaw in the fridge when ready to enjoy.
No reheating needed—they’re best served cold or at room temperature.

FAQs

Can I use just one type of chocolate?

Yes, I’ve made these with only semi-sweet or only milk chocolate. I prefer a mix for balance, but either works fine on its own.

Do I have to use vegetable oil?

Vegetable oil helps smooth the chocolate, but I’ve also used coconut oil or even butter with good results.

Can I use large marshmallows?

Mini marshmallows work best, but I’ve chopped large ones when in a pinch. They just need to be small enough to coat evenly.

How do I keep the chocolate from seizing?

I always microwave in short bursts and stir well in between. I never let water come into contact with the chocolate bowl—moisture causes seizing.

Can I give these as gifts?

Definitely! Once set, I place each cluster in a mini cupcake liner and package them in a holiday tin or box for easy gifting.

Conclusion

Peanut Marshmallow Clusters are the kind of treat I make when I want something quick, easy, and crowd-pleasing. With minimal ingredients and maximum flavor, they’re a guaranteed hit whether I’m sharing them at a party or keeping a stash in the fridge for myself. Sweet, salty, chocolatey, and crunchy—what more could I ask for in a no-bake treat?