These Chocolate Butterscotch Peanut Clusters are made from just 3 easy-to-find ingredients!
Sometimes you just need a super easy dessert recipe. This is it! These Chocolate Butterscotch Peanut Clusters are made in a jiffy. There is no baking involved at all. It’s a “no bake” dessert recipe. That means that even people who say they can’t bake will be able to make these. No baking is involved at all!
- butterscotch chips
- milk chocolate chips
- Spanish peanuts
How to make Chocolate Butterscotch Peanut Clusters:
Melt the milk chocolate chips and the butterscotch chips together in a pan. Alternately, you can use the microwave to do this if you heat them in short bursts, stirring in between bursts. Add the peanuts, and stir them in. Scoop or spoon mounds of the melted chocolate/peanut mixture onto a parchment or wax paper-lined baking sheet, and let them sit until the chocolate hardens again. Those are the 4 simple steps to make these heavenly Chocolate Butterscotch Peanut Clusters.
If you want to get fancy like we did here, then melt a few extra butterscotch chips separately and put the melted butterscotch in a little zip baggie. Snip the corner of the baggies and drizzle some melted butterscotch on top of the clusters.
I think it looks kind of pretty to add the drizzle on top, and it lets everyone know that it’s not just a regular chocolate cluster. There is butterscotch in there too!
Substitution and add-in suggestions:
- Use peanut butter chips instead of butterscotch.
- Add 1 1/2 cups of crushed Ruffles potato chips into the mix.
- Use dry roasted peanuts instead of Spanish peanuts
- Add in some dry chow mein noodles to the mix.
This is a very quick and easy recipe to make, and it doesn’t really require any special cooking skills. I suggest you bring it to a potluck, and it’s a good one for the holiday season too. If you are looking for more easy dessert recipes, you might consider making these No Cook S’Mores Parfaits too.
Chocolate Butterscotch Peanut Clusters
- One 12-ounce bag butterscotch chips
- 6 ounces milk chocolate chips
- 2 cups Spanish peanuts
- In a double boiler, melt the butterscotch and milk chocolate chips together. Stir until the mixture is nice and smooth. Add the peanuts and stir.
- Immediately drop little blobs of the clusters onto a cookie sheet lined with waxed paper- using a spoon or a cookie scooper. Let them sit until the chocolate is set.
- If you'd like, you can melt some extra butterscotch chips, spoon it into a little zip baggie, snip the corner and drizzle on top of the clusters.
This recipe was originally shared in 2011. It was edited to add new photographs and re-published in 2021.