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Cherry Chocolate Peanut Clusters

This recipe will make about 10-12 cherry chocolate peanut clusters.
Course: Chocolate
Author: Hip Foodie Mom


  • 6 oz 2 bars Theo Chocolate My Cherry Baby Milk Chocolate bar
  • 6 oz 2 bars Theo Chocolate Raspberry 70% Dark Chocolate bar
  • 1 ¾ cup roasted peanuts
  • Special equipment suggested: Roul'Pat non-stick countertop mat and medium sized cookie scoop


  • Chop up all of the chocolate bars. You can simply microwave the chocolate in a microwave safe bowl, in 30 second increments (you should only need to heat for a total of 90 seconds; (3) :30 intervals) or you can melt the chocolate in a clean, dry bowl set over simmering water on the stove, watching it carefully and whisking the chocolate often.
  • Once all of the chocolate is melted, remove from the heat (if doing this on the stove), and add in the peanuts and mix well.
  • Using a cookie scoop, scoop out a tablespoon sized amount of the chocolate + peanut mixture and release it onto your Roul'Pat. (If you are going to cool the peanut clusters in your refrigerator, you will need to lay the Roul'Pat on a large cutting board or flat cookie sheet so you can transport it.)
  • Let the peanut clusters cool inside at room temp or place them into the refrigerator for 30 minutes to one hour. After they have hardened and solidified, simply remove them from the Roul'Pat and enjoy!