Sweet and crunchy clusters combining chocolate, peanuts, and marshmallows — this is one of my favorite quick no-bake treats. It takes just a few minutes to whip up a batch of these melt-in-your-mouth candies, and they’re always a hit at parties or for a little something sweet after dinner.
Why You’ll Love This Recipe
I love how incredibly easy these clusters are to make — no oven, no candy thermometer, and barely any cleanup. The combination of melted chocolate and butterscotch chips creates a silky coating for the peanuts and marshmallows, giving each bite a perfect balance of chewy, crunchy, salty, and sweet. These are great for gifting, snacking, or serving during the holidays. And since it’s a one-bowl microwave recipe, I don’t even have to think twice about making it again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 tbsp vegetable oil (or shortening)
1½ cups roasted, lightly salted peanuts
1½ cups miniature marshmallows
Directions
I start by lining a baking sheet with waxed paper (or parchment) to prepare for easy cleanup.
In a microwave-safe glass or ceramic bowl, I combine the semi-sweet chocolate chips, butterscotch chips, and vegetable oil.
I microwave the mixture in 30-second intervals, stirring between each, until it’s completely melted and smooth.
Then, I quickly stir in the peanuts and marshmallows, making sure they’re well coated.
Using a spoon, I drop clusters of the mixture onto the prepared baking sheet. I keep the size flexible — big or small depending on what I want.
I pop the tray in the fridge for about 15 minutes to let the clusters set until they’re firm. After that, I store them in an airtight container.
Servings and timing
This recipe makes approximately 24 clusters. Prep Time: 5 minutes Cook Time: 2–3 minutes (melting only) Total Time: About 20 minutes (including setting time)
Variations
When I want to switch things up, I sometimes use white chocolate chips instead of semi-sweet, or even a mix of milk and dark chocolate. For a bit more texture, I like to toss in some crushed pretzels or chopped dried cherries. If I’m making these for kids, I occasionally add colorful mini M&Ms or use rainbow mini marshmallows for extra fun. And for a holiday twist, crushed peppermint or a dash of cinnamon works beautifully.
storage/reheating
I store the clusters in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. If I stack them, I separate the layers with waxed or parchment paper to prevent sticking. These don’t need reheating, but if I want a softer texture, I let them sit out for a few minutes before serving.
FAQs
How long do these no-bake clusters stay fresh?
They stay fresh for up to 2 weeks when stored in an airtight container in the refrigerator.
Can I freeze these clusters?
Yes, I can freeze them in a sealed container for up to 2 months. I place parchment paper between layers and let them thaw at room temperature before serving.
Can I use different nuts?
Absolutely. I’ve used almonds, cashews, and even chopped pecans. Just make sure they’re roasted and lightly salted for the best flavor.
Are these gluten-free?
As long as the chocolate and butterscotch chips are gluten-free (check the packaging), and no gluten-containing add-ins are used, this recipe can be gluten-free.
Can I melt the chocolate on the stove instead?
Yes, I can use a double boiler over low heat to melt the chips with oil, stirring constantly until smooth.
Conclusion
These no-bake chocolate peanut marshmallow clusters are one of my go-to treats when I need something quick, easy, and incredibly satisfying. They strike the perfect balance between salty and sweet, with a texture that keeps me coming back for more. Whether I’m making them for a party, a gift, or just a late-night snack, I know I’ll always have the ingredients on hand to whip up a batch.
These Easy Cheese and Everything Bagel-Stuffed Mini Peppers are a quick, flavorful snack or appetizer. With a creamy cheese filling, crunchy mini peppers, and a touch of spice from chili crunch, they’re light, nutritious, and perfect for entertaining or everyday snacking.
Ingredients
½ lb mini sweet peppers
¼ cup fat-free feta cheese
2 light Laughing Cow cheddar cheese wedges
Everything bagel seasoning, to taste
½ teaspoon chili crunch, oil drained
Optional: chopped green onions or fresh herbs (parsley, cilantro, dill, or basil) for garnish
Instructions
Slice mini peppers in half lengthwise and remove seeds. Arrange on a platter.
In a small bowl, mix feta with Laughing Cow cheddar wedges.
Microwave the cheese mixture for about 30 seconds to soften, then stir in everything bagel seasoning and chili crunch.
Spoon the cheese mixture into the pepper halves.
Serve immediately, garnishing with fresh herbs or green onions if desired.
Notes
Swap in goat cheese, cream cheese, or another spreadable cheese for variety.
Skip chili crunch or replace with balsamic glaze, hot honey, or sriracha depending on preference.
Add shredded chicken or tuna to the filling for more protein.
Make the cheese filling ahead of time but stuff peppers just before serving for best crunch.
Best enjoyed fresh; leftovers keep up to 2 days in the fridge.
