Chocolate Peanut Candy Clusters

Layered Chocolate Peanut Cluster Bars
Layered Chocolate Peanut Cluster Bars.

The Spruce / Diana Rattray

  • Total: 35 mins
  • Prep: 30 mins
  • Cook: 5 mins
  • Yield: 4 Dozen (48 servings)
Nutritional Guidelines (per serving)
130 Calories
7g Fat
16g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Dozen (48 servings)
Amount per serving
Calories 130
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 2mg 1%
Sodium 56mg 2%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Protein 3g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This candy is similar in flavor to the Goo Goo Cluster, and the recipe is surprisingly easy to prepare.

The easy fondant mixture for this layered candy takes about 10 to 15 minutes to mix and roll out. The remaining ingredients are melted and combined to make the bottom and top layers.


  • 1 pound powdered sugar (about 3 1/2 cups unsifted)
  • 2/3 cup sweetened condensed milk
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups chocolate chips (semisweet)
  • 2 cups butterscotch chips
  • 16 ounces peanuts (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Combine powdered sugar, sweetened condensed milk, and flavorings in a large bowl. Mix thoroughly, using hands to blend well.

  3. Roll the mixture out between two sheets of plastic wrap to form a 13-by-9-inch rectangle.

  4. Slide the rolled fondant onto a rimless baking sheet and refrigerate until thoroughly chilled and hardened. We put it in the freezer for about 15 minutes.

  5. Meanwhile, melt chocolate and butterscotch pieces in the top of a double boiler over hot water.

  6. Stir in the chopped peanuts.

  7. Spread half of the chocolate mixture over the bottom of a buttered 9-by-13-by-2-inch baking pan.

  8. Carefully place the chilled fondant layer over the chocolate-peanut layer.

  9. Spread the remaining chocolate mixture on top of the fondant layer. Refrigerate until firm.

  10. Let stand at room temperature for about 10 minutes before cutting.

  11. Cut into small squares or bars (about 1 1/2-inches).

  12. Serve and enjoy!


Store in an airtight container in the refrigerator separated with sheets of wax paper.