Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups milk chocolate chips
- 3 cups mini marshmallows
- 1 cup dry-roasted peanuts
Instructions
- Line a large baking sheet with parchment paper or wax paper and set aside.
- In a microwave-safe bowl, combine semi-sweet and milk chocolate chips.
- Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
- Let the melted chocolate cool for 2–3 minutes to prevent melting the marshmallows.
- Gently fold in mini marshmallows and dry-roasted peanuts until evenly coated.
- Drop heaping spoonfuls of the mixture onto the prepared baking sheet using a spoon or cookie scoop.
- Allow clusters to set at room temperature for 1–2 hours, or refrigerate for 30–45 minutes until firm.
- Once hardened, remove from parchment and serve.
Notes
- Let chocolate cool slightly before adding marshmallows to prevent melting.
- Use a cookie scoop for uniform cluster sizes.
- Store at room temperature for up to 1 week or refrigerate if the kitchen is warm.
- Freeze in an airtight container for up to 2 months.
- Avoid reheating, as clusters are best enjoyed firm.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cluster
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
