‘Snack Attack’: Just 3 ingredients. I make these nonstop every New Year in January.

These 3-ingredient chocolate peanut clusters are my go-to when I need something sweet for a work potluck or a last-minute treat for movie night at home. They remind me of the no-fuss holiday candy trays my mom used to put together—simple, cozy, and always the first thing to disappear. Peanut clusters have been around forever in church cookbooks and Midwestern bake sales, and for good reason: they’re budget-friendly, easy to make in big batches, and don’t require turning on the oven. If you’re juggling a busy week, these are perfect because you can throw them together in about 10 minutes, let them set while you’re doing other things, and end up with a homemade candy that looks and tastes way more impressive than the effort it takes.

These chocolate peanut clusters are great on their own, but they really shine as part of a little dessert spread. I like to serve them on a platter with fresh berries, pretzels, and maybe a few store-bought cookies to round things out without extra work. They also pair nicely with coffee or hot cocoa after dinner, especially in the colder months. If you’re hosting, you can tuck a few clusters into small bowls around the living room for easy snacking, or pack them into tins or jars as simple edible gifts. For a more balanced snack situation, I’ll set them out alongside a veggie tray or a cheese and cracker board so there’s a mix of sweet and savory.

Servings: 18–24 clusters, depending on size

2 cups roasted, salted peanuts

Line a baking sheet with parchment paper or wax paper and set aside. This will be where you drop the clusters to set.

In a microwave-safe bowl, combine the chocolate chips and coconut oil.

Microwave in 20–30 second bursts, stirring well after each interval, until the chocolate is completely melted and smooth. This usually takes about 1–2 minutes total, depending on your microwave.

Add the peanuts to the melted chocolate and stir until all the peanuts are evenly coated and there are no dry spots.

Using a spoon or small cookie scoop, drop spoonfuls of the chocolate-peanut mixture onto the prepared baking sheet, spacing them slightly apart. Aim for bite-size or two-bite clusters.

Gently nudge any stray peanuts back into the piles so each cluster holds together as it sets.

Let the clusters set at room temperature for 1–2 hours, or transfer the baking sheet to the fridge for about 20–30 minutes until the chocolate is firm.

Once set, peel the clusters off the parchment and transfer them to an airtight container. Store at room temperature for up to 5 days, or in the fridge if your kitchen runs warm.