Salted Peanut Caramel Clusters

No-bake Salted Peanut Caramel Clusters combine rich caramel, crunchy salted peanuts, and smooth chocolate for a sweet and salty treat. The easiest recipe with just a handful of ingredients, perfect for holidays and gift giving!

Prep Time20

Cook Time8

Chill and Rest Time1 30

Total Time1 58

Course: Dessert

Cuisine: American

Keyword: Salted Peanut Caramel Clusters Recipe

Servings: clusters

Calories: 220kcal

Ingredients

11 ounces Kraft individually wrapped caramels, unwrapped (There were 40 caramels in the package we used) (311g)
¼ cup heavy cream
1 tablespoon heavy cream
3 tablespoons salted butter, sliced into pats
½ teaspoon pure vanilla extract
2 ½ cups salted dry roasted peanuts
3 cups milk chocolate candy wafer melts
1 to 2 teaspoons flaky sea salt, we used Maldon sea salt for optional garnish

Instructions

Line 2 baking sheets with waxed paper, silpat baking mat or parchment paper lightly sprayed with nonstick cooking spray.
Add the unwrapped caramels and heavy cream to a microwave-safe medium-size mixing bowl. Heat at full power in 30-second intervals, stirring well after each interval, until completely melted.
Once the caramels are completely melted, stir in the sliced butter pats and ½ teaspoon of vanilla until the butter is melted and smooth.
Stir in peanuts. Allow the mixture to rest for 30 minutes at room temperature to continue cooling.
Next, use a 1-tbsp cookie scoop to scoop up mounded tablespoons of the caramel and peanuts. Place the caramel and peanuts 2 inches apart. Repeat for the remaining caramel and peanuts.
Once all the clusters have been scooped, place them in the refrigerator for 1 hour to chill before dipping them in the chocolate.
After the chill time, add the chocolate candy melting wafers to a microwave-safe bowl. Heat on full power for 45 seconds, stir and continue heating in 30-second intervals until the chocolate is melted and smooth.
Remove the clusters from the refrigerator. Quickly drop the peanut caramel cluster into the melted chocolate. Using either a table fork or a candy dipping fork to roll and remove the peanut clusters. Be sure to tap the fork gently against the bowl to remove any excess chocolate before placing the chocolate covered clusters back on the baking sheet.
While the chocolate is still wet, sprinkle the tops with sea salt. Allow the chocolate to set at room temperature, and enjoy!

Notes

Butter Integration: Allow the butter to come to room temperature before adding it to the caramel. This helps it melt more quickly and blend smoothly without clumping.
Cooling the Caramel and Peanuts: Place the caramel and peanut mixture in a shallow pan to speed up the cooling process if you're in a hurry. This ensures it's ready for scooping sooner.
Temperature Control for Chocolate: If the chocolate starts to harden while you're dipping the clusters, reheat it briefly in the microwave for 10-15 seconds to restore its smooth consistency.
Quick Dipping: Work quickly when dipping the clusters in the melted chocolate to prevent the caramel from softening too much. It helps if the clusters are very cold when dipping them.
Chocolate Drip Management: Place a sheet of wax paper or parchment paper under the wire rack to catch any excess chocolate drips. This makes cleaning up easier, too!

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