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Toffee Peanut Clusters

These homemade Toffee Peanut Clusters feature a combination of semi-sweet chocolate, peanut butter chips and white chocolate giving them a unique flavor. Add dry roasted peanuts and buttery toffee bits and you’ve got an easy homemade candy to enjoy.

Toffee Peanut Clusters

Easy Toffee Peanut Clusters Recipe

I know when candy making is mentioned thoughts of candy thermometers, caramelized sugar, soft ball and hard ball stage comes to mind. While working with a candy thermometer isn’t terribly difficult, it can be intimidating to some home cooks. This is the kind of candy recipe that makes candy prep stress free. You can prepare this in a double boiler or a heavy bottomed saucepan. I use the double boiler method, as there’s no worry about scorching the chocolate. No one wants to go to the trouble of buying ingredients and making plans only to have the chocolate ruined from overcooking. If you choose the saucepan method, just make sure you give it your full attention and stir it continually and it will work great.

Toffee Peanut Clusters

How to Make the Best Toffee Peanut Clusters Recipe

These candy clusters are so simple and delicious you’ll find yourself returning to this recipe time and time again when easy homemade confections are on the menu.

  • Ingredients you’ll need to make homemade Toffee Peanut Clusters: Semi sweet chocolate chips, peanut butter baking chips, white chocolate squares, dry roasted peanuts and bits-o-brickle or English toffee bits.
  • Kitchen tools you’ll need: A double boiler, measuring cups and spoons, wax paper lined sheet pan, Tablespoon and non stick rubber spatula or spoon for stirring the ingredients together.
  • Which Peanuts Work Best? It’s important to use dry roasted peanuts in this candy as the fried cocktail peanuts are more oily and could change the texture of the melted chocolate.
  • A double boiler is ideal for making these cashew clusters. It’s a more gently way to do it and won’t burn. You will need to stir the chocolate periodically to make sure that it melts evenly and combines.
  • If you don’t have a double boiler, you can make your own. Place a medium size tempered glass or similar heatproof bowl over a pot of simmering water. It’s best to test how the bowl fits in the pot prior to adding the water to make sure it won’t touch the surface of the water. The water should be simmering not boiling.
  • You can melt the chocolate in the microwave but it’s not my first choice for this recipe. It takes some time and lots of stopping and starting due to the volume of chocolate being melted.
  • You can also use a heavy bottomed saucepan but don’t walk away. You’ll need to use the melt function on low on the stovetop and stir constantly to prevent the chocolate from scorching.
  • I use Ghiradelli white chocolate in this recipe as it melts smooth as silk. You can use white chocolate baking chips if that’s your preference but you may need to add 1-2 teaspoons of solid vegetable shortening to thin the chocolate. Add it along with the chocolate in the double boiler.
  • You could also use white chocolate baking chocolate in the same amount.
  • Store chocolate Toffee Peanut Clusters in an airtight container at room temperature for up to 1 month.
Toffee Peanut Clusters

More Easy Candy Recipes to Make

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Helpful Kitchen Items:

Toffee Peanut Custers

Prep Time15 minutes
Cook Time5 minutes
Cooling Tie1 hour
Total Time20 minutes
Course: Candy
Cuisine: American
Keyword: toffee-peanut-clusters
Servings: 30 pieces
Calories: 231kcal
Author: Melissa Sperka


  • 1 12 oz package semi sweet chocolate chips
  • 1 10 oz package peanut butter chips
  • 1 4 oz white baking chocolate
  • 2 cups dry roasted peanuts
  • 1 cup bits-o-brickle toffee bits divided


  • Melt the chocolate chips, peanut butter chips and white chocolate in a double boiler over simmering water or using a heavy bottomed saucepan over low heat, until smooth.
  • Add the peanuts and 3/4 cup toffee bits. Mix until evenly coated.
  • Using  a Tbsp drop clusters onto wax paper or silicone baking mat. Sprinkle tops with remaining toffee bits.
  • Chill for 1 hour or until set. Store in an airtight container chilled for up to  2 weeks. Bring to room temperature for serving.


Depending on how the mixture is divided, yield can vary.  When making bite size clusters recipe will yield 60 clusters.


Serving: 1serving | Calories: 231kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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