This recipe has been my go-to for last-minute treats and holiday tins for years. I first put these together during a busy December when I needed something festive, fast, and giftable without turning on the oven. The combination of semi-sweet and milk chocolate creates a deep, balanced chocolate base, while creamy peanut butter adds just enough silkiness to bind the mixture. The roasted salted peanuts give crunch and savory contrast, and the airy mini marshmallows bring a fluffy, nostalgic pop that makes every bite playful. I still remember handing out a tin to a neighbor and being told it was the first homemade candy they’d kept for themselves instead of sharing. What makes this approach special is how forgiving it is: melting chocolate in brief microwave bursts preserves gloss and prevents burning, and the simple fold-in method keeps marshmallows intact so you get pockets of chew. These clusters are ideal when you want something that looks homemade and impressive, but which requires only pantry staples and 20 to 30 minutes of hands-on time. They hold up well at room temperature for a party and travel beautifully for gifts. If you like contrast in texture — creamy chocolate, crunchy nuts, and pillowy marshmallow — these will be a new favorite.

Ingredients

• Semi-sweet chocolate chips (2 cups): I use a standard 12-ounce bag measured to 2 cups. Choose a mid-sweet brand like Ghirardelli or a reliable supermarket brand for consistent melting and flavor.
• Milk chocolate chips (1 cup): A sweeter milk chocolate rounds out the bitterness of semi-sweet chips and yields a creamier mouthfeel — milk chocolate keeps the clusters kid-friendly.
• Creamy peanut butter (1/4 cup): Room-temperature, smooth peanut butter helps the chocolate mixture stay glossy and binds the nuts and marshmallows together; avoid natural peanut butter that separates unless you stir it until smooth.
• Roasted salted peanuts (1 1/3 cups): Use dry-roasted or oil-roasted salted peanuts for crunch and savory contrast; roughly 5 to 6 ounces by weight. Coarsely chopped peanuts blend into clusters well.
• Mini marshmallows (1 1/3 cups): Use standard mini marshmallows for the soft, pillowy contrast. If you prefer less chew, reduce to 1 cup; for extra fluff, add a bit more.

Instructions

Prepare pans and tools: Line two baking sheets with parchment or waxed paper and set them on a work surface. Arrange a medium cookie scoop (1.5 tablespoons) and a tablespoon for optional smaller clusters. Measure ingredients so you can move quickly once the chocolate is melted; chocolate sets quickly as it cools. Melt chocolate and peanut butter: Place the 2 cups semi-sweet chips, 1 cup milk chips and 1/4 cup creamy peanut butter in a large microwave-safe bowl. Microwave on high in 1-minute intervals, stirring thoroughly after each minute. Expect 2 to 3 intervals depending on your microwave; stop microwaving when most of the chips are melted and stir until smooth. Avoid overheating — if the chocolate looks grainy, let it sit for 30 seconds and stir gently to restore gloss. Incorporate the peanuts: Stir in the 1 1/3 cups roasted salted peanuts until evenly distributed. Use a spatula to fold them through so each scoop will have an even amount of crunch. Taste a small bit of the mixture to check seasoning; if your peanuts are unsalted, add a pinch of flaky salt to heighten the chocolate. Fold in marshmallows: Gently fold in 1 1/3 cups mini marshmallows so they remain intact and fluffy. The marshmallows will soften slightly from the warm chocolate but should retain structure; don’t overmix or they will collapse and change texture. Scoop clusters: Using a medium scoop (1.5 tablespoons) place rounded scoops of the mixture onto the prepared parchment, spacing them about 1 inch apart. This amount yields roughly 30 clusters. For smaller pieces, use a 1-tablespoon scoop and expect about 40 to 45 bite-size clusters. Smooth any loose edges with the back of the scoop if desired. Set and store: Allow clusters to set at room temperature until firm, or refrigerate the sheets for 30 minutes to speed setting. Once firm, transfer to an airtight container with parchment layers to prevent sticking. Store at cool room temperature for up to 5 days or refrigerate for up to 2 weeks.

Storage Tips

Transfer cooled clusters to an airtight container layered with parchment paper to prevent sticking and clumping. Keep them at cool room temperature away from direct sunlight if you plan to serve within five days; refrigeration will prolong shelf life but can slightly harden the marshmallow centers. For longer storage, freeze in a single layer until solid, then stack with parchment between layers inside a freezer-safe tin or bag. When freezing, label the container with the date and allow frozen clusters to sit at room temperature for 20 to 30 minutes before serving to regain a pleasant chew.

Ingredient Substitutions

For a nut-free version, replace the peanut butter with smooth sunflower seed butter and swap roasted peanuts for roasted sunflower seeds; flavor will be similar but with a greenish nutty note. To make them vegan, use dairy-free chocolate chips and vegan marshmallows (certified gelatin-free) and ensure your peanut butter is plant-only. For a richer flavor, use all dark chocolate or add 1/2 teaspoon pure vanilla extract to the melted chocolate. If you want a gluten-free guarantee, check that your chocolate chips and marshmallows are certified gluten-free.

Serving Suggestions

Present clusters on a festive platter with small paper liners for easy picking, or arrange in decorative tins layered with parchment for gifting. Pair with hot cocoa or coffee for a dessert buffet, or use them as edible toppers for ice cream sundaes. A sprinkle of flaky sea salt on top of each cluster before it sets adds a sophisticated finish and brightens the chocolate flavor. These are also a playful addition to holiday cookie trays alongside shortbread and spiced cookies.

Cultural Background

Clusters and bark-style confections are classic no-bake treats with origins in simple pantry-mixing methods popularized in mid-20th-century home cooking. Combining chocolate with nuts and marshmallows evokes familiar campfire s'mores flavors but in a convenient, giftable format. Variations of nut-and-chocolate clusters appear in many cultures where chocolate became widely available, often adapted to local nuts and dried fruits. This particular combination leans into American holiday traditions where easy, shareable sweets are exchanged at gatherings.

Seasonal Adaptations

For winter holidays, fold in chopped candied orange peel or substitute peppermint chips for one of the chocolate types and top with crushed candy cane. In summer, package smaller clusters with tied ribbon for bright outdoor parties and consider using dark chocolate to keep sweetness balanced. For autumn, stir in a teaspoon of ground cinnamon and a few tablespoons of chopped dried apple for warmth. Small swaps change the mood of the clusters while keeping the quick, no-bake technique intact.

Meal Prep Tips

Make a double batch and portion clusters into single-serve snack bags for grab-and-go treats. Use 1.5-tablespoon scoops to create 30 standard clusters or 1-tablespoon scoops for smaller 40-plus portions ideal for lunchboxes. Label containers with the date and store at the front of the fridge so they’re visible and remind you to enjoy them. When reheating slightly (for a soft center), place a few clusters in a microwave-safe dish and heat 8–10 seconds at 50% power — check and repeat in short bursts to avoid melting completely.

These clusters are a small, joyful project that reward you with big flavor and minimal fuss. Share them, freeze extras, and above all, have fun customizing the combinations to suit your taste and occasion. Happy clustering!