Homemade Peanut Butter Goo Goo Clusters

You favorite Nashville candy can now be made at home. These peanut butter goo goo clusters taste like buckeye truffles with crunchy peanuts.

Homemade Peanut Butter Goo Goo Clusters

If you lived in or near Nashville, TN you have heard of Goo Goo Clusters. The traditional one is made with marshmallow, caramel, and peanuts which is covered in milk chocolate. As delicious as that sounds, being a smart company they also made a peanut butter version which of course wins my heart every time.

I’m not sure how they make their peanut butter Goo Goo Cluster but I used my buckeye candy recipe as the basis for this one. Peanut butter, butter, powdered sugar, and graham cracker crumbs come together to make the peanut butter discs which then have peanuts pressed into them before being dunked in milk chocolate. Simple as that!

One year ago: Crispy Gnocchi

Three years ago: Butternut Squash Soup


Makes 3 dozen


3/4 cup creamy peanut butter

1/2 cup (1 stick) unsalted butter, softened

1/2 tsp vanilla extract

1-1/2 cups sifted confectioner’s sugar

1-1/2 cups graham cracker crumbs

1 cup roasted peanuts

12 oz. milk chocolate chips

2 Tbsp shortening


  1. Line two baking sheets with waxed paper; set aside.
  2. In a medium bowl, blend together peanut butter, butter, and vanilla until smooth. Stir in sugar and cracker crumbs, then use hands to form a smooth stiff dough.
  3. Shape into patties using 2 tablespoons of dough (I used a medium cookie scoop and then flattened slightly). Place on prepared pan, lightly press peanuts into the tops, and place in the freezer.
  4. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  5. Remove patties from freezer. Using two forks, dip each patty into the chocolate to coat. Place back on baking sheet for chocolate to harden. Or refrigerate for 30 minutes to set.

Source: Adapted from my Buckeye Candies, inspired by the Peanut Butter Goo Goo Clusters.

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