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Salted Peanut Caramel Clusters Recipe

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★★★★

3.9 from 192 reviews

Delight in these indulgent Salted Peanut Caramel Clusters, a perfect blend of rich caramel, crunchy salted peanuts, and smooth milk chocolate, finished with a sprinkle of flaky sea salt for a gourmet touch. These easy-to-make clusters offer a luscious mix of sweet, salty, and creamy flavors that make for an irresistible treat perfect for sharing or gifting.

Ingredients

Scale

Caramel Mixture

  • 11 ounces Kraft individually wrapped caramels, unwrapped (approx. 40 caramels, 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 (e.g., Maldon sea salt) for garnish (optional)

Instructions

  1. Prepare Baking Sheets: Line 2 baking sheets with waxed paper, Silpat baking mat, or parchment paper lightly sprayed with nonstick cooking spray to prevent sticking.
  2. Melt Caramels: Place the unwrapped caramels and ¼ cup heavy cream into a microwave-safe medium mixing bowl. Heat at full power in 30-second intervals, stirring thoroughly after each, until the mixture is completely melted and smooth.
  3. Add Butter and Vanilla: Stir in the sliced butter pats and ½ teaspoon vanilla extract into the melted caramel until the butter is fully melted and the mixture is smooth and creamy.
  4. Mix in Peanuts: Incorporate the salted dry roasted peanuts into the caramel mixture. Let the combined mixture rest at room temperature for 30 minutes to cool and set slightly.
  5. Form Clusters: Using a 1-tablespoon cookie scoop, scoop mounded tablespoons of the caramel and peanut mixture, spacing them about 2 inches apart on the prepared baking sheets. Repeat until all mixture is used.
  6. Chill Clusters: Place the baking sheets with clusters in the refrigerator and chill for 1 hour to firm up before dipping.
  7. Melt Chocolate: In a microwave-safe bowl, heat the milk chocolate candy wafer melts for 45 seconds on full power. Stir, then continue heating in 30-second intervals, stirring after each, until smooth and fully melted.
  8. Dip Clusters: Remove the clusters from the refrigerator. Quickly dip each peanut caramel cluster into the melted chocolate. Use a table fork or candy dipping fork to roll and lift the clusters, tapping gently against the bowl to remove excess chocolate.
  9. Garnish and Set: Place the chocolate-coated clusters back onto the prepared baking sheets. While the chocolate is still wet, sprinkle the tops with flaky sea salt. Allow to set at room temperature before serving or storing.

Notes

  • Ensure caramels are fully melted and smooth before adding butter to prevent lumps.
  • Use a silicone mat or parchment paper to avoid sticking during chilling and setting.
  • Flaky sea salt is optional but adds a wonderful contrast to the sweetness.
  • Store clusters in an airtight container at room temperature or refrigerated for up to a week.
  • For a nut-free version, substitute peanuts with roasted seeds or omit peanuts altogether.

Keywords: salted peanut caramel clusters, caramel clusters, peanut clusters, chocolate dipped caramel, easy caramel recipe, no-bake dessert

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