This simple no-bake confection has been a holiday favorite in my family for years. I first made these clusters on a last-minute cookie exchange when my oven failed me — I needed something fast, forgiving, and absolutely delicious. The combination of two types of chocolate, buttery vegetable oil, crunchy dry-roasted peanuts, and tiny, chewy marshmallows created an irresistible candy that held up well during travel and disappeared the same evening. When friends asked for the recipe, I realized how versatile and reliable this method is for quick gifts, potlucks, or an easy after-dinner sweet.

What makes these clusters special is the balance of textures and flavors: glossy tempered-like chocolate wrapped around crunchy, lightly salted peanuts and soft miniature marshmallows. They require almost no equipment, little hands can help, and the microwave technique keeps the whole process under 30 minutes of active time. They set firmly in the refrigerator so they ship and stack well — perfect for gifting or packing into cookie tins. This version uses both semi-sweet and milk chocolate chips to add depth: semi-sweet brings structure and snap, while milk chocolate adds creaminess and sweetness.

Ingredients

• 2 cups semi-sweet chocolate chips: Choose a high-quality brand such as Ghirardelli or Guittard for a deep cocoa flavor and good melting behavior; semi-sweet adds structure and a slight bitter balance to the milk chocolate.
• 2 cups milk chocolate chips: I like using a creamy milk chocolate like Hershey’s or Cadbury (if available); this softens the overall sweetness and gives a smooth mouthfeel to the clusters.
• 3 tablespoons vegetable oil: Neutral oil such as canola or sunflower thins the chocolate slightly so it coats evenly and sets with a glossy finish without tempering.
• 2 cups miniature marshmallows: Look for fresh mini marshmallows (not stale) to ensure chewiness; they trap pockets of air and keep the clusters light.
• 1½ cups dry roasted cocktail peanuts: Use dry-roasted, salted peanuts for contrast; if you prefer less salt, rinse briefly and pat dry or choose unsalted roasted peanuts.

Instructions

Prepare baking sheets: Line two baking sheets with wax paper and set them aside. Use sturdy baking sheets so you can transfer them easily to the refrigerator once scooped. Spacing the sheets ahead of time speeds assembly and prevents sticking. Melt the chocolate: Place both the semi-sweet and milk chocolate chips in a large microwave-safe bowl and add the vegetable oil. Microwave in 30-second intervals on medium power, stirring thoroughly after each interval. Expect about 60–90 seconds total depending on your microwave; stop as soon as the majority is melted and stir until smooth. Overheating can cause graininess, so remove while a few small pieces remain and stir until glossy and fully melted. Cool slightly and combine: Allow the melted chocolate to cool to lukewarm — about 90–100°F (warm to the touch but not hot). This prevents the marshmallows from melting. Fold in the miniature marshmallows and dry-roasted peanuts with a flexible spatula until every marshmallow and nut is coated in chocolate. Work quickly so the chocolate remains fluid enough to enrobe the mix-ins. Scoop the clusters: Using a 1½ tablespoon cookie scoop (or two teaspoons if you don’t have a scoop), portion mounds of the mixture onto the prepared wax-paper-lined sheets. Space clusters about 2 inches apart to allow for any spreading. If the mixture thickens before you’re done, microwave for 5–10 seconds to loosen, then stir and continue scooping. Chill to set: Place the trays in the refrigerator for at least 20–30 minutes, or until clusters are firm to the touch. Once set, transfer to an airtight container and keep refrigerated for up to two weeks, or freeze for longer storage.

Storage Tips

Store clusters in an airtight container with parchment or wax paper between layers to prevent sticking. In the refrigerator they stay fresh for about two weeks; in the freezer they keep well for up to three months. When freezing, separate layers with parchment and thaw in the refrigerator overnight before moving to room temperature for serving. Avoid leaving them in warm cars or near heat sources — while they won’t ruin, they will soften and lose shine.

Ingredient Substitutions

Swap dry-roasted peanuts with chopped almonds, pecans, or salted cashews for different textures and flavor profiles. For nut-free households, replace nuts with toasted sunflower seeds or crisped rice cereal (e.g., Rice Krispies) for crunch. Use white chocolate chips for a sweeter, creamier cluster; if you substitute white chocolate, reduce overall sweetness by mixing it 50/50 with dark chocolate. For vegan adaptations, choose dairy-free chocolate and vegan marshmallows made without gelatin.

Serving Suggestions

Serve chilled on a platter lined with parchment and garnish with a light dusting of flaky sea salt for contrast, or drizzle melted white or dark chocolate decoratively across each cluster. These are perfect as bite-sized party sweets, packaged in small cellophane bags with ribbon for gifting, or arranged alongside cookies and bars on a holiday dessert board. Pair them with black coffee, robust tea, or a sweet dessert wine for balance.

Cultural Background

Clusters like these have roots in simple cross-cultural confections where chocolate is mixed with crunchy or chewy mix-ins to create hand-held candies. They echo classic American combinations — think rocky road or nut clusters — adapted to modern convenience with miniature marshmallows and chocolate chips. Such treats became popular in mid-20th-century home cooking when chocolate chips and marshmallows were widely available and families sought easy, no-bake options for holiday gifting.

Seasonal Adaptations

For winter holidays, stir in ¼ cup chopped dried cherries and a pinch of cinnamon for a festive twist. In summer, swap half the milk chocolate for dark chocolate and add toasted coconut flakes so the clusters feel lighter. For Valentine’s Day, press a few heart sprinkles on top before chilling, and for autumn, stir in 1 teaspoon of pumpkin pie spice for a warm, aromatic note.

Meal Prep Tips

Make multiple batches at once and portion into small containers for grab-and-go snacks. Use a calibrated 1½ tablespoon scoop to keep size consistent, which helps with portion control and presentation. Label containers with the date; refrigerated batches will taste best within two weeks. If preparing for a party, chill the scooped clusters until firm, then arrange them on serving platters shortly before guests arrive to avoid condensation forming on chilled candy.

These clusters are one of those joyful, low-effort sweets that still feel lovingly homemade. Whether you’re packing them into tins for neighbors or setting them out after dinner, they bring people together without fuss. Give them a try and make them your own — swap mix-ins, adjust sweetness, and enjoy the small moments that come from sharing a simple treat.