
Chocolate Pecan Clusters Recipe with Peanut Butter | Easy, Gluten-free, 5 ingredients
If you’ve been craving a treat that’s as simple as it is delicious, these Chocolate Pecan Clusters with Peanut Butter are your new go-to! No complicated baking steps—this is a melt, mix, and chill kind of recipe that comes together in no time with just five pantry staples. Delicious rich chocolate, crunchy pecans, and creamy peanut butter with an added crunch from the rice cereal for that perfect texture. Whether you’re making these for a holiday treat or just a weeknight indulgence, they’re always a hit.
Equipment
- Heat proof bowl
- medium mixing bowl
- Medium saucepan or double boiler
- Parchment paper
- Baking sheet
- Cookie scoop
Ingredients
- 1 cup Rice Krispies cereal or similar
- 1 1/2 cups pecans
- 1 cup semi-sweet chocolate chips (dairy free)
- 1/2 cup peanut butter (smooth or chunky)
- 1 tablespoon coconut oil
Instructions
- Prep: Measure 1 cup Rice Krispies cereal and 1 1/2 cups pecans into a medium mixing bowl and set aside.Line a baking sheet with parchment or wax paper.
- Melt: In a heat proof bowl, add 1 cup semi-sweet chocolate chips, 1/2 cup peanut butter, and 1 tablespoon coconut oil. I recommend a double boiler for this step to help make sure the chocolate doesn't burn, but it can also be microwaved or melted in the oven. If using a microwave, stop and stir every 30 seconds to avoid burning.
- Combine: Once the chocolate mixture is melted (please be careful the bowl and mixture will be very hot!), add the Rice Krispies cereal and Pecans. Gently stir until fully coated.
- Scoop and Chill: Once all is fully coated with the chocolate mixture, use a cookie scoop to spoon clusters onto the prepared baking sheet. Place the pan in the freezer to chill for a half hour or until the chocolate has fully hardened (you can also refrigerate them if you have more time). Once chilled, serve and enjoy!
Notes
These can be easily made ahead and served when ready. They can be kept in the fridge in an air tight container for up to a week or frozen for up to three months.





















