Caramel Peanut Clusters

12 Servings
Prep Time 1 hour
Cook Time 0 minutes
Harden 30 minutes
Total Time 1 hour 30 minutes

Caramel Peanut Clusters are the perfect chewy and crunchy candy with chocolate, caramels, heavy cream, vanilla, and salted peanuts.

Chocolate Covered Peanut Clusters are the perfect Homemade Candy to enjoy during the holidays. This recipe takes the same idea, but adds rich gooey caramel to the mix, and uses a semi-sweet chocolate coating.

Caramel Peanut Clusters in Christmas gift box


Caramel Peanut Clusters are amazing sweet and salty treats to serve at a party, enjoy with your family, or give as a gift. The salty peanuts with caramel coating are the perfect combination of soft and crunchy texture. Then the Peanut Caramel Clusters are coated in semi-sweet chocolate for even more sweetness.

These candies are especially easy to make with store-bought caramels. However, if you don’t have any on hand you can make your own Homemade Caramel using cream, butter, corn syrup, sugar, and vanilla!

Caramel Peanut Clusters caramel in pot with peanuts in measuring cup

If you give Caramel Peanut Clusters as a gift, try putting them in a box with other homemade holiday chocolates like Chocolate Truffles, and Pretzel Hugs. You can make a few candy recipes, then give everyone on your gift list a little of all of them. It’s fun, easy, and sure to be a favorite with anyone you give them to!



  • Prep: Start the recipe by lining your baking sheet with parchment paper.
  • Caramel mixture: To make the caramel sauce add caramels, heavy cream, and butter to a microwave-safe bowl. Then melt it for 30 seconds. Take it out and stir, then microwave for another 15 seconds, and then another 30 seconds if it’s not completely melted and smooth.
  • Peanuts: Add the peanuts to the bowl, and mix until they are well coated in the caramel mixture. Leave the mixture to cool for 20 minutes, but mix it every 5 minutes so that it doesn’t harden.

Caramel Peanut Clusters melted caramel and peanut in pot

  • Form: Use a tablespoon-sized scoop to form the mixture into uniform clusters. Lay each Caramel Cluster onto the prepared baking sheet with a few inches between them. Put them in the fridge for 30 minutes so that it has time to harden.
  • Chocolate: Add the chocolate chips or melting disks to a microwave-safe bowl. Put the bowl of chocolate in the microwave for 30 seconds, stir it, and then microwave for another 15 seconds. Mix until the melted chocolate is smooth.
  • Dip: Take the caramel and peanut clusters from the fridge and dip each one into the chocolate. Place them back on the baking sheet and give them another 30 minutes to harden in the fridge.

Caramel Peanut Clusters peanuts in caramel on parchment paper


  • Honey roasted peanuts: Instead of just regular salted peanuts, you could try using honey-roasted peanuts. You could also mix some honey into the peanut mixture for some extra honey flavor.
  • Nuts: You could also make mixed nut clusters with almonds, pecans, walnuts, or cashews.
  • Chocolate: You can dip the clusters in a different type of chocolate instead of semi-sweet. Try using white chocolate or milk chocolate. Or, for a deeper taste, you can use dark chocolate.

Caramel Peanut Clusters on baking sheet



  • Serve: Let the recipe cool for at least 30 minutes before it fully sets. You can leave them at room temperature in an airtight container for up to 1 week.
  • Store: If it’s warmer in your house, the clusters will melt if you keep them out, so you can put them in an airtight container to store in the fridge for 2-3 weeks.
  • Freeze: Another option is storing them in the freezer. Kept in a freezer-bag with the layers separated by parchment paper, they’ll be good frozen for 4 months.

Caramel Peanut Clusters in Christmas gift box

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Caramel Peanut Clusters

Caramel Peanut Clusters are the perfect chewy and crunchy candy with chocolate, caramels, heavy cream, vanilla, and salted peanuts.
Yield 12 Servings
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour 30 minutes
Course Candy
Cuisine American
Author Sabrina Snyder


  • 12 ounces semi-sweet chocolate melting disks , or chocolate chips
  • 14 ounces chewy caramels , unwrapped
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1 cup salted peanuts


  • Line 1-2 baking sheets with parchment paper and set aside.
  • Add the caramels, heavy cream, vanilla extract, and butter to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds until smooth.
  • If needed microwave an additional 30 seconds.
  • Mix in the peanuts until well coated.
  • Let mixture cool for 20 minutes, stirring every 5 minutes to prevent hardening.
  • Scoop 1 tablespoon-sized scoop of the peanut caramel mixture onto the baking sheets.
  • Refrigerate for 30 minutes to harden.
  • Add the chocolate melting disks to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds increments until smooth.
  • If needed microwave an additional 30 seconds.
  • Dip the caramel peanut mounds into the chocolate, tap off excess chocolate, and place back onto baking sheets to harden.
  • Let fully harden for 30 minutes in the refrigerator before eating or storing in covered containers for holiday gifts.


Calories: 387kcal | Carbohydrates: 43g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 139mg | Potassium: 330mg | Fiber: 3g | Sugar: 32g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

Caramel Peanut Clusters collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Just made these today. Omg…These are the most DELICIOUS caramel peanut chocolate clusters ever! This recipe is going down in my recipe card. Thank you for sharing!

      1. You mention using a microwave bowl to melt caramel but it looks like you are using a cast iron pan… I wrong?

        1. Cindy, you are not wrong! Thank you for bringing this to our attention. We are working to fix the recipe card and content. You may use either method to melt caramel. Enjoy!

  2. Says 12 servings, and 367 cal per serving but my question is how many pieces in a serving? Thank you. Sound delicious

  3. Sabrina, these sound yummy! Could I use Kraft Caramel Bits instead of the chewy caramels?
    Thanks–keep up the good work!