Salted Peanut Caramel Clusters Recipe
Delight in these irresistible Salted Peanut Caramel Clusters, combining rich, creamy caramel, crunchy salted peanuts, and smooth milk chocolate with a touch of flaky sea salt for the perfect sweet and salty treat. These clusters are easy to prepare, requiring no baking, and are chilled and dipped in melting wafers for an indulgent finish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: Approximately 40 clusters 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Caramel Mixture
- 11 ounces Kraft individually wrapped caramels, unwrapped (approximately 40 caramels, 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
Chocolate Coating
- 3 cups milk chocolate candy wafer melts
- 1 to 2 teaspoons flaky sea salt, such as Maldon sea salt (optional garnish)
Instructions
- 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.
- Melt Caramels: Place the unwrapped caramels and ¼ cup heavy cream in a microwave-safe medium bowl. Heat at full power in 30-second intervals, stirring well after each interval until the caramels are completely melted and smooth.
- Incorporate Butter and Vanilla: Stir in the sliced salted butter pats and ½ teaspoon vanilla extract into the melted caramel. Continue stirring until the butter is fully melted and the mixture is smooth.
- Add Peanuts and Cool: Fold the salted dry roasted peanuts into the caramel mixture evenly. Allow the mixture to rest at room temperature for 30 minutes to cool and thicken slightly.
- Scoop Clusters: Using a 1-tablespoon cookie scoop, scoop out mounded tablespoons of the caramel and peanut mixture and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Chill Clusters: Refrigerate the scooped clusters for 1 hour to firm up and prepare for dipping.
- Melt Chocolate: Place the milk chocolate candy wafer melts in a microwave-safe bowl. Heat at full power for 45 seconds, stir, then continue heating in 30-second intervals, stirring thoroughly after each, until the chocolate is fully melted and smooth.
- Dip Clusters: Remove the chilled clusters from the refrigerator. Quickly dip each cluster into the melted chocolate using a table fork or candy dipping fork. Gently tap the fork against the bowl to remove excess chocolate before placing the dipped clusters back onto the lined baking sheets.
- Garnish and Set: While the chocolate coating is still wet, sprinkle the clusters with flaky sea salt. Let the chocolate set at room temperature until firm. Enjoy your salted peanut caramel clusters!
Notes
- Use high-quality caramel and chocolate for the best flavor and texture.
- Ensure the chocolate is not overheated to avoid seizing.
- Store the finished clusters in an airtight container at room temperature or in the refrigerator for longer freshness.
- For a different twist, try using dark chocolate instead of milk chocolate.
- Make sure to space clusters adequately on baking sheets to prevent sticking.
Keywords: salted peanut caramel clusters, caramel clusters, chocolate peanut clusters, no bake dessert, chocolate dipped caramel, holiday treats, easy candy recipe
