Big Batch Chocolate Peanut Clusters

Ingredients:

• 2 (12 oz) bags semi-sweet chocolate chips (about 4 cups)
• 2 (12 oz) bags milk chocolate chips (about 4 cups)
• 2 cups butterscotch chips (optional but adds great flavor)
• 2 (12 oz) bags roasted salted peanuts (about 4 cups)
• 3 cups Rice Krispies cereal (or cornflakes, for crunch)
• 2 cups mini marshmallows (optional, for soft bites)
• 2 tsp vanilla extract

Instructions:

1. Melt Chocolate Base

• In a large heatproof bowl, combine semi-sweet, milk chocolate, and butterscotch chips.
• Melt using a double boiler or in the microwave in 30-second bursts, stirring often, until smooth and creamy.

1. Mix in Add-Ins

• Stir in peanuts until fully coated.
• Gently fold in Rice Krispies (or cornflakes) for crunch.
• If using marshmallows, fold them in last so they don’t fully melt.
• Add vanilla extract and stir well.

1. Form Clusters

• Drop spoonfuls of the mixture onto parchment paper or wax paper.
• Flatten slightly with the back of the spoon if you want them more like cookies.

1. Set

• Let clusters harden at room temperature for 2–3 hours, or refrigerate for about 30–45 minutes until firm.

1. Serve & Store

• Store in an airtight container at room temp for up to 1 week, or refrigerate for longer freshness.
• Makes about 60–70 clusters depending on size.

These are perfect for holiday trays, parties, or gifting, and they’re super flexible—you can swap peanuts for almonds, pecans, or even pretzel pieces.