You’re going to love these Salted-Caramel Pretzel Peanut Clusters!

Valentine’s Day is right around the corner and it’s crunch time. These Salted-Caramel Pretzel Peanut Clusters are bound to make your special day even more…special! Today we are wrapping up our Valentine’s Day collection with a jazzed-up peanut cluster recipe. If you have taste buds you will agree that most boxed chocolates taste like a pair of old sweaty socks. So, why not make some homemade treats for your special someone this year!

First, melt your caramels in a microwave-safe bowl with a small splash of water. Once melted, toss the crushed pretzels and peanuts around until just combined. Using two spoons, make clusters and place them on a baking sheet lined with parchment paper. Let the clusters rest until semi-hard.

Melt your chocolate and coat the clusters by rolling them in the chocolate. Drain off excess chocolate and place each cluster back on the parchment-lined baking sheet, repeat with the remaining clusters. Top each cluster with a small pinch of flaky sea salt. Transfer the baking sheet to refrigerate for 30 minutes, or until the chocolate has set.

That’s it, this is an easy recipe to both remember and replicate. You can feel free to make these clusters your own by replacing the peanuts with walnuts, cashews, pecans, etc., or opt-out of caramel for a less chewy treat.


Salted-Caramel Pretzel Peanut Clusters

Course Dessert
Cuisine American
Keyword Chocolate, dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 36 Clusters


  • 22 oz Milk Chocolate
  • 8 oz Peanuts
  • 8 oz Pretzels chopped
  • 11 oz Caramels
  • Flaky sea salt


  1. Melt caramels in a microwave-safe dish with 2 tablespoons of water.

  2. In a large mixing bowl, combine pretzels, peanuts, and caramel.

  3. Using two spoons, scoop clusters onto a baking sheet lined with parchment paper. Let the clusters sit until stiff.

  4. Melt chocolate in a microwave-safe bowl, using 30-second increments.

  5. Using a fork, roll the clusters in the melted chocolate, draining excess chocolate. Place on the baking sheet lined with parchment paper. Sprinkle a small amount of flaky sea salt over the clusters.

  6. Refrigerate for 30 minutes, or until the chocolate has fully set.

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