White Chocolate Peanut Clusters are a decadent, sweet‑and‑salty treat that come together quickly and require minimal effort. Using vanilla almond bark (which acts like white chocolate candy coating) and roasted salted peanuts, this no‑bake confection offers rich vanilla‑flavored coating enveloping crunchy peanuts. A drizzle of milk chocolate and optional sprinkles finish it off with a professional yet festive look. Whether you’re making them for a holiday party, snack platter, or homemade gift, this recipe will be a crowd‑pleaser, and the simplicity means you’ll want to make them again and again.
Why You’ll Love This Recipe
You’ll love this recipe because it hits multiple satisfying notes:
- The sweet creaminess of the vanilla almond bark mimics white chocolate, delivering a smooth melt‑in‑your‑mouth coating.
- The roasted salted peanuts bring crunch and a hint of savory contrast that balances the sweetness.
- It’s no‑bake and straightforward: melt, mix, drop, chill. No complicated equipment or lengthy baking required.
- You can easily customize: swap in a different nut (almonds, pecans, macadamias) or skip sprinkles.
- The finished clusters have a gift‑worthy look — perfect for plate‑ups, cookie exchanges, care packages.
Ingredients
- 20 ounces (≈ 2½ cups) vanilla almond bark (a vanilla‑flavored candy coating)
- 16 ounces (≈ 2 cups) salted, roasted peanuts
- ⅓ cup milk chocolate chips
- 1 teaspoon solid coconut oil
- Sprinkles (optional)
Step‑by‑Step: How to Make White Chocolate Peanut Clusters
- Line a large baking sheet with parchment paper.
- Place the vanilla almond bark pieces in a medium‑sized microwave‑safe bowl. Microwave in 30‑second intervals, stirring after each, until completely melted and smooth.
- Once melted, stir in the roasted salted peanuts until all are coated in the vanilla bark mixture.
- Spoon dollops of the mixture onto the parchment‑lined sheet (you choose the size of each cluster).
- Chill the baking sheet (in fridge or cooler area) until the clusters are firm and fully hardened.
- Meanwhile, melt the milk chocolate chips together with 1 teaspoon coconut oil (microwave in 30‑second intervals, stirring until smooth).
- Drizzle the melted milk chocolate over the hardened clusters. Immediately top each with a few sprinkles (if using) while the drizzle is still soft.
- Allow the drizzle to set (you can return to fridge briefly). Then transfer the clusters to a container for serving or gifting.
Helpful Tips
- Use dry roasted salted peanuts rather than unsalted – the salt helps cut through the sweetness and enhances flavor.
- Break the almond bark into fairly uniform pieces before melting to help it melt evenly.
- When microwaving the coatings, stir thoroughly between intervals to prevent scorching or seizing. Smoothness matters for good texture.
- Set your spoonfuls to a consistent size so the clusters look uniform and set at the same rate.
- If you don’t have a microwave, you can melt the coating using a double boiler (placing a heat‑safe bowl over simmering water) or even a small slow cooker on low.
- If your drizzled chocolate starts to set before you top it with sprinkles, work in small batches so you don’t lose the fluidity.
Substitutions And Variations
- Nuts: Swap peanuts for almonds, pecans, macadamias, cashews, or a mix of nuts for variety.
- Chocolate coating: Use real white chocolate instead of vanilla almond bark if you prefer. Some recipes use white chocolate chips or melting wafers.
- Flavor add‑ins: Mix in or sprinkle on top things like chopped pretzels, dried fruit (cranberries, raisins), sea salt flakes, or candy bits for extra texture and flavor.
- Holiday version: Use red & green sprinkles or festive shaped sprinkles for Christmas; use pastel sprinkles for spring occasions.
- Mini clusters: Use a teaspoon to drop smaller clusters for bite‑sized portions or as part of dessert platters.
- Vegan/dairy‑free: Look for vegan/plant‑based candy coating alternatives and ensure chocolate chips are dairy‑free.
Storage Instructions
Store the clusters in an airtight container. If your room temperature is cool, they will hold for up to two weeks in a cool, dry place.
For longer storage, you can freeze the clusters: freeze fully hardened, then transfer to a freezer‑safe bag or container for up to 2 months, and thaw in the fridge to avoid condensation forming.
If you use sprinkles, note that freezing and thawing may cause the sprinkles’ colors to “bleed” slightly.
Nutritional Information
- Calories: 344 kcal
- Carbohydrates: 29 g
- Protein: 7 g
- Fat: 22 g
- Sodium: 121 mg
- Fiber: 2 g
- Sugar: 25 g
Serving Suggestions
- Arrange the clusters on a festive platter with some colorful sprinkles for a holiday dessert table.
- Package clusters in small cellophane bags or clear treat boxes tied with ribbon — a perfect homemade gift.
- Serve alongside coffee or tea to balance the richness of the chocolate with a warm beverage.
- Pair with fresh fruit (such as berries) for a contrast in texture and flavor: crunchy & sweet vs. fresh & juicy.
- Use as part of a dessert buffet: you could offer classic chocolate clusters, white‐chocolate peanut clusters, and maybe a dark‐chocolate version for variety.
Frequently Asked Questions About White Chocolate Peanut Clusters
What is “vanilla almond bark” and how is it different from white chocolate?
Vanilla almond bark is a type of candy coating, usually made from vegetable fat, sugar, vanilla flavoring and possibly small amounts of real chocolate or cocoa solids. It melts easily and is widely used for dipping and coating treats.
Using almond bark makes the process simpler because it melts evenly and sets quickly compared to some white chocolates that can be finicky.
Can I make these clusters ahead of time for holiday gifting?
Yes — they are perfect for make‑ahead. Store in an airtight container in a cool place for up to two weeks, or freeze for longer. The no‑bake nature means they maintain texture well.
Just be sure to keep them away from heat and humidity so the coating doesn’t soften or bloom.
My clusters are not setting firm — what went wrong?
Possible issues: (1) The coating wasn’t fully melted or was overheated (which can make it set poorly or grainy). (2) The room temperature is too warm/humid — try chilling in the fridge until firm. (3) Too much oil or added liquid may keep the coating soft. Make sure you followed proportions correctly and the drizzled milk chocolate has time to set.
Can I use unsalted peanuts instead of salted?
Yes — you can. Some prefer unsalted, especially if controlling sodium intake. But using salted peanuts helps create that sweet‑and‑salty contrast and enhances the overall flavor. If using unsalted, you might consider adding a light sprinkle of sea salt on top for balance.
Why did my sprinkles bleed color when I stored the clusters?
If you store the clusters in the freezer or in a moist environment, condensation can cause colored sprinkles to bleed. Use dry storage, and if freezing, allow the clusters to come to fridge temperature before bringing them to room temperature.
Conclusion
Thank you for trying these White Chocolate Peanut Clusters — I hope you enjoy how effortless and delicious they turn out! It’s such a pleasure to share a recipe that delivers both ease and flavor, and this one ticks both boxes. Whether you’re assembling them for a gathering, making them with kids, or crafting little homemade gifts, I think you’ll find their sweet‑vanilla coating, crunchy peanuts, and fun drizzle absolutely irresistible. Wishing you joy in your kitchen, sweet success with this treat, and many happy moments enjoying them with friends and family. Thank you for being part of our food‑loving community — happy cooking and happy snacking!
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White Chocolate Peanut Clusters
- Total Time: 15 minutes
- Yield: 18 clusters 1x
Description
White Chocolate Peanut Clusters are a quick and easy no-bake treat made with vanilla almond bark, roasted peanuts, and a chocolate drizzle. Perfect for gifting, parties, or a sweet homemade snack.
Ingredients
20 ounces (2 ½ cups) vanilla almond bark
16 ounces (2 cups) salted, roasted peanuts
⅓ cup milk chocolate chips
1 teaspoon solid coconut oil
Sprinkles (optional)
Instructions
- Line a large baking sheet with parchment paper.
- Place the vanilla almond bark pieces in a medium‑sized microwave‑safe bowl. Microwave in 30‑second intervals, stirring after each, until completely melted and smooth.
- Once melted, stir in the roasted salted peanuts until all are coated in the vanilla bark mixture.
- Spoon dollops of the mixture onto the parchment‑lined sheet (you choose the size of each cluster).
- Chill the baking sheet (in fridge or cooler area) until the clusters are firm and fully hardened.
- Meanwhile, melt the milk chocolate chips together with 1 teaspoon coconut oil (microwave in 30‑second intervals, stirring until smooth).
- Drizzle the melted milk chocolate over the hardened clusters. Immediately top each with a few sprinkles (if using) while the drizzle is still soft.
- Allow the drizzle to set (you can return to fridge briefly). Then transfer the clusters to a container for serving or gifting.
Notes
You can use a double boiler or slow cooker to melt the almond bark if preferred.
Swap peanuts for almonds, pecans, or cashews.
Store in an airtight container for up to 2 weeks or freeze for longer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Candy
Nutrition
- Serving Size: 1 cluster
- Calories: 344 kcal
- Sugar: 25 g
- Carbohydrates: 29 g
- Protein: 7 g