Description
Easy, festive Christmas Peanut Butter Clusters with chocolate, peanut butter, peanuts, pretzels, and Rice Krispies. Great for gifts or holiday treats!
Ingredients
Scale
- 1 pound (16 ounces) milk chocolate, chopped
- 1 pound (16 ounces) semi-sweet chocolate, chopped
- 1 cup creamy peanut butter
- 1 cup dry roasted peanuts, lightly salted
- 1 cup mini pretzels, broken into small pieces
- 1 cup Rice Krispies cereal
- 1/2 cup powdered sugar, for dusting (optional)
- 1/4 cup sprinkles, for decoration (optional)
Instructions
- Fill a saucepan with about 2 inches of water. Make sure the water doesn’t touch the bottom of the bowl you’ll be placing on top. Bring the water to a simmer over medium heat.
- In a heat-safe bowl (glass or stainless steel works best), combine the chopped milk chocolate and semi-sweet chocolate.
- Place the bowl on top of the simmering water. Make sure the bowl fits snugly so steam doesn’t escape. Stir the chocolate frequently with a rubber spatula. Be patient! It will take about 10-15 minutes for the chocolate to completely melt. Avoid overheating the chocolate, as this can cause it to seize up and become grainy.
- The chocolate is ready when it’s completely melted and smooth. There should be no lumps or unmelted pieces. If you find any stubborn pieces, continue stirring gently until they melt.
- Once the chocolate is melted, remove the bowl from the heat and carefully dry the bottom to prevent any water from getting into the chocolate.
- Add the creamy peanut butter to the melted chocolate. Stir until the peanut butter is completely incorporated and the mixture is smooth and glossy. Make sure there are no streaks of peanut butter remaining.
- Pour in the dry roasted peanuts. Gently fold them into the chocolate mixture until they are evenly distributed.
- Add the broken mini pretzels to the mixture. Again, fold them in gently to avoid crushing them further. We want those salty pretzel pieces to add a nice crunch to our clusters.
- Finally, add the Rice Krispies cereal. Fold them in carefully to avoid breaking them. The Rice Krispies will add a light and airy texture to the clusters.
- Make sure all the mix-ins are evenly distributed throughout the chocolate mixture. This will ensure that each cluster has a good balance of flavors and textures.
- Line a baking sheet with parchment paper or wax paper. This will make it easy to remove the clusters once they’ve set.
- Using a spoon or a small cookie scoop (about 1-2 tablespoons), scoop portions of the chocolate mixture onto the prepared baking sheet. Leave a little space between each cluster so they don’t stick together.
- If you want, you can gently shape the clusters with your fingers or the back of a spoon. You can make them round, oval, or leave them in their natural, slightly irregular shape.
- While the chocolate is still wet, you can sprinkle the clusters with powdered sugar or sprinkles. The powdered sugar will give them a snowy, festive look, while the sprinkles will add a pop of color.
- If you choose to let the clusters set at room temperature, it will take about 1-2 hours. Make sure the baking sheet is placed in a cool, dry place away from direct sunlight or heat.
- If you want to speed up the setting process, you can refrigerate the clusters for about 30-60 minutes. This will help them harden more quickly.
- The clusters are ready when they are firm to the touch and the chocolate has completely set. You should be able to easily lift them off the parchment paper without them sticking or losing their shape.
- Place the set clusters in an airtight container. This will prevent them from drying out or absorbing any odors from the refrigerator.
- If you’re stacking the clusters in the container, layer them with parchment paper to prevent them from sticking together.
- For longer storage, keep the clusters in the refrigerator. They will stay fresh for up to 2 weeks.
- You can also freeze the clusters for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator before serving.
Notes
- Melting Chocolate: Be patient when melting the chocolate. Avoid overheating, as this can cause it to seize.
- Mix-Ins: Work quickly after melting the chocolate, as it will start to set.
- Variations: Experiment with different types of chocolate, nuts, dried fruit, spices, or extracts to customize your clusters.
- Troubleshooting: If chocolate seizes, add a tablespoon of vegetable oil or shortening. If clusters aren’t setting, refrigerate longer. If clusters stick, chill the baking sheet in the freezer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes