Print

Salted Peanut Caramel Clusters Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

No-bake Salted Peanut Caramel Clusters combine rich, creamy caramel with crunchy salted peanuts and smooth milk chocolate for a sweet and salty treat. This easy recipe requires minimal ingredients and time, perfect for holidays, gift giving, or anytime you crave a luscious chocolate-peanut-caramel combination.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 58 minutes
  • Yield: 30 clusters
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Caramel Mixture

  • 11 ounces Kraft individually wrapped caramels, unwrapped (about 40 caramels or 311g)
  • ¼ cup heavy cream
  • 3 tablespoons salted butter, sliced into pats
  • ½ teaspoon pure vanilla extract
  • 2 ½ cups salted dry roasted peanuts

Chocolate Coating

  • 3 cups milk chocolate candy wafer melts
  • 1 to 2 teaspoons flaky sea salt (such as Maldon) for optional garnish

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with waxed paper, Silpat baking mats, or parchment paper lightly sprayed with nonstick cooking spray to prevent sticking.
  2. Melt Caramel: In a microwave-safe medium bowl, combine unwrapped caramels and ¼ cup heavy cream. Heat at full power in 30-second intervals, stirring thoroughly after each, until the mixture is fully melted and smooth.
  3. Add Butter and Vanilla: Stir in the sliced salted butter and ½ teaspoon vanilla extract. Mix until butter is completely melted and the caramel is smooth and creamy.
  4. Incorporate Peanuts: Fold in the salted dry roasted peanuts evenly throughout the caramel mixture. Let the mixture rest at room temperature for 30 minutes to continue cooling and firming.
  5. Scoop Clusters: Using a 1-tablespoon cookie scoop, scoop mounded tablespoons of the caramel and peanut mixture onto the prepared baking sheets, spacing clusters about 2 inches apart to allow room for coating.
  6. Chill Clusters: Refrigerate the scooped clusters for 1 hour until firm and chilled, which helps the caramel hold its shape during dipping.
  7. Melt Chocolate: Place milk chocolate candy wafer melts in a microwave-safe bowl. Heat on full power for 45 seconds, stir, then continue heating in 30-second increments, stirring between times until chocolate is fully melted and smooth.
  8. Dip Clusters: Remove chilled clusters from the refrigerator. Quickly dip each cluster into the melted chocolate using a table fork or candy dipping fork, rolling to coat thoroughly. Tap the fork against the bowl gently to remove excess chocolate.
  9. Garnish and Set: While the chocolate coating is still wet, sprinkle the tops with flaky sea salt to enhance the sweet-salty flavor. Place clusters back onto the lined baking sheets.
  10. Allow Chocolate to Set: Let the chocolate-covered clusters set at room temperature until firm before serving. Enjoy your sweet and salty homemade treats!

Notes

  • Butter Integration: Allow the butter to come to room temperature before adding it to the caramel to ensure smooth blending without clumping.
  • Cooling the Mixture: To speed cooling before scooping, spread the caramel and peanut mixture in a shallow pan.
  • Chocolate Temperature: If chocolate begins to harden during dipping, briefly reheat it in the microwave for 10-15 seconds to restore smoothness.
  • Work Quickly: Dip clusters promptly to prevent the caramel from softening excessively and losing shape.
  • Cleanup Tip: Place waxed or parchment paper under your wire rack to catch chocolate drips for easy cleanup.

Find it online: https://allcookedup.com/salted-peanut-caramel-clusters-recipe/