Chocolate Peanut Cranberry Clusters

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Chocolate Peanut Cranberry Clusters are sweet, crunchy, delicious, and easy. This chocolate chewy treat makes great gifts for the holidays.

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Chocolate cranberry peanut clusters on a baking sheet.


You’ve seen similar candies at stores. You can make this recipe for a fraction of the cost and very little time.

Furthermore, you can add different sprinkles or non-perils to make them appropriate for any holiday. I added sea salt flakes and I adore the sweet and salty contrast.

If you plan to give it as a gift, choose a pretty box to present it in. You can find many different shapes and sizes of gift boxes here or gift tins here. Remember you do need to use food-safe boxes.

Chocolate Peanut and Dried Cranberry Clusters ingredients

There are only four ingredients to make these peanut cranberry clusters. (If you add salt or sprinkles there are five.)

  1. Dark chocolate chips. You can use semi-chocolate, milk chocolate, or even white chocolate. I like the dark rich chocolate with the tart cranberries.
  2. Solid Vegetable shortening. This helps the chocolate be smooth and shiny.
  3. Dried cranberries. ‘Craisins’ are the Ocean Spray name brand but I picked up another brand at my grocer and they were delish. As well, you can use any dried fruit if you wish.
  4. Peanuts. I used salted and roasted peanuts without the skin on them. (I have a dislike for skins on peanuts. Why would you ever get them? They stick to your teeth, get in your gums, blech!) Of course, with any recipe, you can substitute if you prefer. Cashews or pecans would be wonderful instead of peanuts.
Chocolate peanut and dried cranberry clusters on a baking sheet.


  1. Melt the chocolate chips and shortening in the microwave. Stir every 30 seconds until the mixture is creamy.
  2. Stir in the peanuts and dried cranberries until they are completely coated.


Although, it takes minutes to prepare in the microwave or on the stovetop, using the slow cooker is a great way to allow the kids to make it.

  1. Add the chocolate chips and shortening to the slow cooker.
  2. Cook on low for 1 hour. Just put it in and go about your business. You don’t have to do anything to it.
  3. Stir, if there are any lumps of chocolate, cover and let it heat another 15 minutes, and test again. 
  4. Add dried cranberries and peanuts, stir to combine.
  5. Drop spoonfuls of the candy onto wax paper or parchment paper and allow it to cool completely.
Candy on a baking sheet.


  • Of course, if it’s cooler weather, they’ll set up faster than during the hot summer. I was taught at a candy-making glass not to put chocolate in the freezer. However, I see a lot of recipes that say you can speed up the drying process. It does work. I don’t think it hurts the flavor or texture, so go for it if you’re in a hurry. If you have time, let them dry on the counter.
  • Store peanut clusters in an airtight container or zip-top bag at room temperature for about a week.
  • Finally, they make great last-minute gifts if needed.

More to enjoy

  1. Martha Washington Candy
  2. Cream Cheese Brownie Truffles
  3. Chocolate Chip Cookie Dough Truffles
  4. Buckeye Chocolate Peanut Butter Truffle Spoons 
  5. Peppermint Truffles
  6. Kentucky Bourbon Balls
  7. Kit Kat Truffles
Candy on a baking sheet.
Create delicious clusters of cranberry and peanut by combining them on a baking sheet.


Sweet, delicious, and easy. These are the perfect snack or food gift.
Author: Paula
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 3 minutes
chilling: 2 hours
Servings: 30 servings


  • 2 cups dark chocolate chips
  • 2 tablespoons solid vegetable shortening
  • 2 cups dried cranberries
  • 2 cups roasted peanuts I used salted
  • 1 teaspoon sea salt flakes


  • In a heavy 3-quart saucepan, melt chocolate and the shortening on low heat.
  • Remove from the heat and stir in the dried cranberries and peanuts.
  • Drop by heaping tablespoonfuls onto waxed paper or parchment paper.
  • Allow them to dry and firm up. (This will take about 2 hours.) Store in airtight containers on the countertop.


Calories: 154kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 155mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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