Rocky Road Peanut Clusters are the ultimate no-fuss treat, blending rich chocolate, crunchy peanuts, and fluffy marshmallows into bite-sized perfection. With just 10 minutes of prep and an hour in the crockpot, these candies practically make themselves, leaving you with a decadent dessert that’s impossible to resist.
The creamy chocolate melts into a velvety base, while the peanuts add a satisfying crunch and the marshmallows bring a soft, pillowy contrast. Each cluster is a symphony of textures and flavors, making them perfect for gifting or indulging. Plus, at just 197 calories per candy, you can savor every bite guilt-free.
These clusters are not only delicious but also incredibly versatile, ideal for holiday gatherings, movie nights, or a sweet afternoon pick-me-up. The slow-cooking process ensures the chocolate stays smooth and glossy, while the peanuts toast slightly, enhancing their nutty richness. The result is a treat that’s both indulgent and comforting, with a hint of nostalgia in every bite.
Whether you’re a seasoned baker or a kitchen novice, this recipe is foolproof and sure to impress. Whip up a batch and watch them disappear—these candies are as fun to make as they are to eat!
What You’ll Need for Rocky Road Peanut Clusters
- 1 lb (450 g) lightly salted dry roasted peanuts (about 4 cups)
- 2 lbs (910 g) vanilla almond bark, broken into pieces
- 12 oz (340 g) semisweet chocolate chips
- 4 oz (113 g) dark chocolate bar, broken into pieces (Ghirardelli 60% recommended)
- 10 oz (280 g) mini marshmallows (about 4-5 cups)
- Sprinkles (optional, for topping)
How to Make Rocky Road Peanut Clusters
- Layer the peanuts: Evenly spread the peanuts across the bottom of your crockpot.
- Add the chocolate: Place the vanilla almond bark, semisweet chocolate chips, and dark chocolate bar pieces on top of the peanuts.
- Cook on low: Cover with the lid and cook on low heat for 1 hour.
- Stir: Remove the lid and stir well. If the chocolate isn’t fully melted, continue cooking uncovered on low heat, stirring occasionally, for another 15-30 minutes (or until completely melted).
- Cool slightly: Turn off the heat and let the mixture cool for 5 minutes.
- Add marshmallows: Gently stir in the mini marshmallows just until they’re coated in chocolate. Be careful not to overmix—you want the marshmallows to keep their shape.
- Scoop and set: Use a 1 ½ Tablespoon cookie scoop or two spoons to drop heaping portions onto wax paper-lined cookie sheets. Top with sprinkles if desired.
- Let it set: Allow the clusters to set at room temperature for 30-60 minutes before enjoying.
- Store: Keep the candy in an airtight container at room temperature.
Sweet & Salty Topping Ideas
While sprinkles are a classic choice, try drizzling melted white chocolate or caramel over the clusters for a gourmet touch. For a salty twist, sprinkle a pinch of flaky sea salt on top before the candy sets. Crushed pretzels or toffee bits also add a delightful crunch!
Perfect for Parties & Gifts
These Rocky Road Peanut Clusters are a crowd-pleaser! Package them in decorative tins or cellophane bags tied with ribbon for a thoughtful homemade gift. They’re also a great addition to dessert tables or holiday cookie trays.
Storage Tips for Freshness
Store your clusters in an airtight container at room temperature for up to 2 weeks. For longer storage, keep them in the fridge for up to a month or freeze for up to 3 months. Let them come to room temperature before serving for the best texture.
Time-Saving Hacks
To speed up the process, use pre-chopped almond bark or chocolate bars. If you’re short on time, skip the crockpot and melt the chocolate in the microwave in 30-second intervals, stirring in between. Just be careful not to overheat!
Customize Your Clusters
Feel free to mix it up! Swap peanuts for cashews or almonds, or use milk chocolate instead of dark. Add dried cranberries or chopped pretzels for extra flavor and texture. The possibilities are endless—make it your own!
Rocky Road Peanut Clusters (Crockpot Candy!)
Ingredients
- 1 lb lightly salted dry roasted peanuts about 4 cups
- 2 lbs vanilla almond bark broken into pieces
- 12 oz semisweet chocolate chips
- 4 oz dark chocolate bar broken into pieces, I like to use Ghirardelli 60%
- 10 oz mini marshmallows about 4-5 cups
- Sprinkles optional
Instructions
- Layer peanuts evenly into the bottom of your crockpot. Add almond bark, chocolate chips, and dark chocolate bar on top.
- Cover with lid and cook on low heat for one hour.
- Remove lid and stir well. If all of the chocolate isn’t completely melted, continue to cook uncovered on low heat, stirring occasionally, for another 15-30 minutes (or as long as is needed until chocolate is melted).
- Turn off heat and allow to cool for 5 minutes. Add mini marshmallows and stir briefly, just until marshmallows are coated in chocolate and combined (if you stir too much you will melt your marshmallows, you want them to pretty much maintain their shape).
- Immediately use a 1 ½ Tablespoon sized cookie scoop (or two large spoons) and scoop candy by heaping 1 ½ Tablespoon onto a wax paper lined cookie sheet (you’ll need several, this makes a lot of candy).
- Top with sprinkles, if desired, then allow candy to set before enjoying (about 30-60 minutes).
- Store candy in an airtight container at room temperature.