Whether you’re snacking, taking lunch to work, or hosting a party, Atkins Chocolate Peanuts are the perfect companion. One serving (about 30 pieces) has 10 grams of protein. These aren’t just bite-size treats — they’re chunky, chewy, crunchy morsels full of rich chocolate flavor. Supplies are limited, so reserve yours today!
LOW CARB CHOCOLATE PEANUT NUGGETS
These Low Carb Chocolate Peanut Nuggets are just a great little treat any time of day!
ONLY 3 INGREDIENTS!
I updated this post. I found a different mold to use that yields a quantity of 35 nuggets, and this mold reminds me of a peanut butter cup! Since these taste so much like a peanut butter cup, my thoughts are these must go together!
These little nuggets are super easy to make, with just 3 ingredients: sugar-free chocolate, sugar-free peanuts, and you know it, sugar-free peanut butter!
All you need is a bag of sugar-free chocolate chips, I like the milk chocolate from Choczero, a half cup of peanut butter (I like to use smooth peanut butter, but you can use crunchy too), and one cup of salted peanuts, chopped.
For kitchen tools, you can melt the chocolate in several ways, but I like to use the double boiler method. I just use this handy little stainless steel melting pot over a two-quart pot. Boil some water in the pot, set the double boiler on top, and within a few minutes, the chocolate is melting. (Once your water is boiling, reduce to a simmer before adding chocolate. Melt chocolate using the ‘low and slow’ method) Once all melted, add in the peanut butter, then the peanuts. Stir all together, you are ready for the final step!
Now what to put this in? Silicone of course! It is the easiest option to mold with and the chocolates will pop right back out. Although there are many options to select from, for this recipe, I used this peanut butter cup mold. I liked the size of the chocolates, and they look just like the beloved and my favorite candy, peanut butter cups! I ended up with a quantity of 35 from this recipe and the best part is only 1.5 net carbs each!
WHY SILICONE?
- Typically you do not have to grease the pan
- The non-stick surface allows your foods to pop right out
- Your silicone molds can go from oven to fridge, or microwave to the freezer, and of course dishwasher safe.
- Look for molds that are 100% silicone too, and here is a bonus: some molds will even state ‘food-grade silicone’
After filling up the mold, I placed it in the freezer for a few hours or overnight (if you have the time), then popped out the chocolates in the morning. That’s it. Keep in the fridge, otherwise, they get a little melty after sitting out.
I know you will enjoy these Low Carb Chocolate Peanut Nuggets. They remind me of my old favorite candy, Peanut Butter Cups!
Low Carb Chocolate Peanut Nuggets
- Total Time: 15
- Yield: 24 1x
These are great for an after-dinner treat, or really any time of the day that you just need a boost of chocolate. And if you are a chocolate/peanut butter person, well run to make these! Only 1.5 net carbs eat. You might need to freeze them to control yourself, just saying…
Ingredients
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- 1 7oz bag of sugar-free milk chocolate chips, I used Choczero
- 1/2 cup peanut butter (I like to use smooth)
- 1 cup of dry roasted peanuts, finely chopped,
Get Ingredients
Instructions
- Bring a 2 quart pan of water to boil
- Using a double boiler, place on top of the water, add the Choczero chocolate chips
- Lower the temperature on the water to just a simmer or slightly above, you don’t want to scald the precious chocolate! Stir, watch, keep stirring until the chocolate is melted.
- Add in the peanut butter, stir together the chocolate and peanut butter until well blended
- Add in the chopped nuts, stir until all 3 ingredients are mixed together
- Add into the mold.
- Place on something sturdy like a cookie sheet, then place in the freezer for at least 4 hours so they harden up well. Check first, but you should be able to pop the chocolates out of the molds.
- Store in an airtight container in the refrigerator
Peanut Clusters Recipe
Homemade chocolate peanut clusters are a simple and yummy holiday dessert made with just 3 ingredients! Add these to your Christmas baking list.
Peanut Clusters Ingredients
- roasted salted peanuts
- semi sweet chocolate chips
- optional toppings: flaked sea salt and/or drizzled white chocolate, sprinkles
how to make peanut clusters
Step 1: melt a bag of semi sweet chocolate chips in the microwave in 30 second increments, until smooth.
Be careful to not do longer increments as you do not want the chocolate to burn.
Tip: to make these dairy free, simply grab a bag of dairy free chocolate chips instead!
Step 2: Once the chocolate is melted, stir in the roasted salted peanuts and combine.
That is it! Now it’s time to form the peanut clusters.
Step 3: Use a spoon to drop spoonfuls of chocolate covered peanuts onto a lined baking sheet.
Waxed paper or parchment paper will work here. Since you are not cooking with heat, you just need to use a nonstick surface.
If you are topping with flaked sea salt or Christmas sprinkles, do this step now so that it sticks before the chocolate is hardened.
Step 4: Once you have finished assembling the peanut clusters, place them in the fridge to chill until the chocolate is set.
Step 5: this is only necessary if you want to drizzle some with white chocolate. We like doing this with half the batch to add a little variety!
Once the chocolate has hardened, drizzle the tops with melted white chocolate, then place in the fridge again until hardened.
These peanut clusters are so simple, but really delicious.
Everyone loves a good salty sweet combo and the crunchy peanuts are so satisfying.
If you need a last minute holiday dessert, these will not disappoint!
I love having a batch of these on hand when my sweet tooth strikes.
Can I freeze chocolate covered peanuts?
Yes! These are delicious straight from the freezer too. Just allow the peanut clusters to set, then place in an airtight freezer ziploc bag.
How to Make Chocolate-Covered Peanuts
Start to Finish: 1 hour to 1 hour 30 minutes
Servings: 4 to 6
Difficulty Level: Beginner
Store-bought chocolate-covered peanuts are tempting, but these treats can be chalky, waxy or downright flavorless. Making your own at home is slightly messy but ultimately quite simple, especially if you form the nuts into clusters. This recipe is completely customizable; scale it up to feed a big group, or scale it down to make a single-serving snack.
Ingredients
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup unsalted dry-roasted peanuts
Tip
Using a ratio of 2 parts chocolate to 1 part peanuts will give you enough chocolate to create a thick coating on each nut, but you can tweak the ratio depending on how chocolaty you want your treats to be. If you’re making peanut clusters, you can use a ratio of 1-to-1 or, if you want peanut to be the strongest flavor in your clusters, use 1 part chocolate to 2 parts nuts.
Directions
Step 1: Melt the Chocolate
Pour the chocolate chips into a microwave-safe bowl. Microwave for 30 seconds at 50 percent power, then stir the chips with a rubber spatula.
Repeat this process, microwaving the chips in 30-second increments and stirring after each one, just until the chocolate is smooth.
You may use 15-second increments near the end, when the chocolate is almost entirely melted. In total, this should take somewhere between 2 and 3 minutes.
Tip
You may also melt the chocolate in a double boiler over simmering water, or in a saucepan over low heat. Using these methods takes slightly longer than microwaving the chips. Stir the chocolate constantly once it starts to soften.
Step 2: Mix the Two
Pour the peanuts into the bowl and stir until they’re evenly coated. Cover a baking sheet with waxed paper or parchment paper.
Step 3: Make Peanut Clusters
To make peanut clusters, use a melon baller or spoon to scoop up the chocolate and peanut mixture, about 1 tablespoon at a time. Drop the scoops onto the baking sheet.
Refrigerate the baking sheet for about 45 minutes, until the chocolate is firm.
Step 4: Make Individual Pieces
To make individual chocolate-covered peanuts, let the mixture sit at room temperature for about 10 minutes to allow it to set slightly. Use a spoon to scoop out the nuts, one at a time, and place them on the baking sheet. Aim to get as little excess chocolate on the spoon as possible, as it will spread into a puddle around the nut.
There should still be some chocolate remaining in the bowl. Microwave it at 50 percent power for 15-second increments until it’s liquid again. Drizzle the chocolate over the peanuts, or spoon a small amount over each nut.
Refrigerate the treats on the baking sheet for 30 to 45 minutes.
Tip
The chocolate coating will be slightly uneven on individually coated nuts because one side of each nut will get more chocolate than the other. If that bothers you, let the nuts cool for 30 minutes, then flip them over and drizzle another layer of chocolate over them.
Mix Them Up
- Any combination of chocolates will work. Use all milk or dark chocolate, or use a mixture of white and milk chocolates. You may also use a combination of nuts. Lightly toast pecans or almonds before adding them to the chocolate.
- Play up the appealing combination of sweet and salty. Use salted peanuts, or sprinkle sea salt over the peanuts after they’ve chilled for about 15 minutes.
- You may add a few spoonfuls of peanut butter to the melted chocolate to increase the peanut flavor of these nuts, but the chocolate will be slightly soft even after they’ve been chilled.
- To make your treats colorful, microwave colored chocolate melts until smooth. Drizzle this liquid over the nuts before chilling them.
easy chocolate peanut clusters
- Prep Time: 10 mins
- Cook Time: 30 mins
- Yield: 25 1x
- Category: Snacks
- Cuisine: European
DESCRIPTION
These super easy two ingredient Chocolate Peanut Clusters make the perfect last minute edible gift or snack idea this Christmas!
INGREDIENTS
- 400g / 14oz milk or dark chocolate
- 275g / 2 cups salted peanuts
INSTRUCTIONS
- Melt the chocolate in a large bowl or jug (you can do this in the microwave or over a pan of hot water on the hob, just be sure not to let it burn).
- Once the chocolate has melted stir in the peanuts and mix until they are all coated.
- Line two trays or plates with parchment paper. Spoon out a dollop of the chocolate peanut mixture onto the parchment and press down with a spoon.
- Repeat until all the mixture is gone. You should be able to make approximately 25 clusters depending on their size.
- Refrigerate for 30 minutes until solid.
- Serve or package them up for gifts.
NOTES
These clusters are best kept in the fridge so that the chocolate does not melt.