These Two Ingredient Chocolate Peanut Clusters are a must make treat. Using just dark chocolate and peanuts, you are all set. And to boot, they are no bake with makes them even easier.
This just might be the easiest treat you’ll make this holiday season! Bringing you these Two Ingredient Chocolate Peanut Clusters for the ninth day of the Twelve Days of Christmas Cookies. They didn’t last long at our place!
So after sharing Apple Crumble Pie Bars yesterday, I thought we needed something really easy today. And nothing can be easier than these Two Ingredient Chocolate Peanut Clusters. I have to go so far as to say, they were the easiest treat I’ve ever made. Ever!
What Are These Peanut Clusters Like
- Difficulty –
- Taste –
- Serving –
Ingredients
- Chocolate – I used semi sweet chocolate
- Peanuts – Salted peanuts.
- So, place the chocolate chips in a double boiler. If you don’t have a double boiler, put the chopped chocolate in a saucepan placed over another saucepan of simmering water. Place it over a low heat on the stove top and stir until it’s melted. This will take about 3 minutes, give or take.
- Remove the chocolate from the heat.
- Have ready your baking tray lined with parchment paper, the chocolate and the peanuts. You can roughly chop the peanuts if you prefer, but I kept them whole.
- Add the salted peanuts to the melted chocolate and give a good stir until all the peanuts are coated in chocolate. This really is the easiest thing in the world.
- Then you just literally mound them onto the baking tray. I used two tablespoons. One to scoop up the mixture and another one to push it off onto the parchment paper. You could easily just use your finger.
- Now they are ready to place in the fridge. I just refrigerated them uncovered for about and hour and they were completely set.
- Remove them from the fridge when set and store in an airtight container in the fridge.
If you’re into cookie gift giving or cookie exchanges, these make a great addition. You’re probably wondering if they will melt after setting in the fridge. The answer is no, unless they are in unusually hot temperatures. Once set in the fridge, they can be kept at room temperature. Just keep in mind they will be softer than in the fridge.
Need To Make More No Bake Treats
Just last night I was looking through the blog and realized I don’t have many no baked treats. Like almost none. There were four in total! I don’t even know how that’s possible as there are so many no bake treats that I really love. I guess I just never got around to making them myself. But what I did find when searching the archives were these No Bake Peanut Chocolate Squares. I think I’ve only made them a few times and forgot all about them And as Reece’s Peanut Butter Cups is another thing you can’t buy here, I might have to make them again. And soon.
In addition to those, I came across the following no bake treats
- Winter White Chocolate Truffles. Those were fantastic and are elegant for an after dinner treat for a dinner party.
- Newfoundland Snowballs. A staple at Christmas growing up and I still make them every year. If your a coconut lover, make them.
- Dark Chocolate Brandy Truffles. These were recently posted and I still have some in the freezer. Admittedly, I’ve been having one a day since making them weeks ago! But they are another grown up treat that makes a great after dinner sweet or alongside a winter cocktail.
Speaking of treats, I had better get going soon because I have to make a birthday cake for this afternoon.
And with Christmas just under two weeks away, I’m finding myself more behind this year than I’ve ever been. Would be it shocking to say that I’ve only bought one Christmas present yet? Fact.
And with that, I signing off with Blue Christmas by Elvis because it reminds me so much of Christmas under pressure.
Don’t forget, tomorrow I’ve be back with another sweet treat to share and a bit of Christmas cheer. I’ll let you know if I get cake success.
Enjoy the holiday rush!
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Get the recipe!
Two Ingredient Chocolate Peanut Clusters
Instructions
- Line two large baking trays with parchment paper.
- Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
- Add chopped peanuts to the chocolate and stir well.
- Mound spoonfuls onto a baking tray. I used a tablespoon. Refrigerate for at least one hour.
- Remove from fridge and store in an airtight container in the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- When melting the chocolate, make sure no water gets into the chocolate. Otherwise you risk the chocolate seizing. Which means it will melt and harden. If you don’t have a double boiler, place a heat proof bowl over a saucepan of simmering water.
Thanks For Stopping By & Hope To See You Soon!
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