These Toffee Peanut Clusters are made in the microwave and use only FIVE ingredients! A simple, delicious, easy candy recipe that everyone will enjoy! Great for gifts!
Today is the first day of spring break and while we were supposed to be at Disneyland today, we’re at home because of delays to our kitchen remodel. As sad as I am, I’m trying to take advantage of these extra “free” days and getting a jump start on Easter baskets, spring cleaning, and teacher appreciation gift ideas.
I’ve joined forces with some of my favorite creative bloggers to bring you a plethora of fabulous ideas for showering the teachers in your life with appreciation and gifts.
I couldn’t resist the opportunity to make one of my all-time favorite candies – peanut clusters! This recipe is insanely easy and results in the most buttery-chocolate peanut cluster you can imagine.
As you can see, I don’t hold back with regards to the size. My feeling is one big cluster makes me feel less guilty than eating two or three small clusters, but, you can make them as big or small as you like. Don’t leave out the toffee though! The addition of toffee bits takes them over the top!
I use lightly salted roasted peanuts for my clusters. I think all the richness from the chocolate needs a little salt to offset it. Perfection!
They make the perfect gift whether you fill a small canning jar with them or a cellophane bag. Tie with a pretty bow or flower and you’re all set. I love that these clusters provide a punch of protein and a whole lotta chocolate – exactly what every teacher (and mom!) needs at about 2 p.m.
More Candy Favorites
- Christmas Crack
- Churro Toffee
- Martha Washington Candies
- Peppermint Fudge
- Buttermilk Pecan Pralines
- Divinity Candy
- Homemade Gumdrops
- Chocolate Covered Mint Patties
How To Make Toffee Peanut Clusters
Toffee Peanut Clusters
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 tablespoon vegetable oil OR shortening
- 2 cups roasted lightly salted peanuts
- 1 cup Heath toffee bits
- Line a large baking sheet with parchment paper.
- Melt chocolate chips, butterscotch chips and vegetable oil together in a large microwave-safe container. I used a Pyrex glass measuring cup.
- Heat on high for 30 seconds, stir, repeat, until chips are melted and smooth.
- Quickly stir in the peanuts and toffee bits.
- Drop spoonfuls of the mixture onto the parchment paper. You can make them as large or as small as you like.
- Let set up in the refrigerator for 15 minutes before packing. Store leftovers (ha!) in an airtight container.