Tis the season for cookie trays, but I always like to add an easy candy recipe to mine as a filler. These Crockpot Peanut Clusters only require 5 ingredients, and they are so simple to make!
Crunchy peanuts coated in a layer of creamy chocolate, this simple dessert idea is perfect for the holiday season. Commonly made during Christmas time, they’re easy to make and perfect for giving as a holiday gift. Everyone loves a sweet treat, and an edible gift is always a good idea in my book.
I also like to get the kids involved when I make this crockpot candy. They love helping me pour the ingredients into the slow cooker. And as long as they’re supervised, they can help with the stirring.
If you’re like me and always looking for new recipes to try during the holidays, give this easy recipe a try. It’s sure not to disappoint! I sometimes even pair them with Chocolate Turtles– the same thing but with caramel.
Crockpot Peanut Clusters Ingredients
This crockpot peanut clusters recipe has the most simple ingredients. Only five to be exact. It’s a great recipe to make with the kids because it’s quick and simple! Using a blend of chocolates gives these clusters a unique flavor and unsurpassed smooth and creamy texture.
Of course, you can just use one, but if you omit the melting chocolate (almond bark) add 2 teaspoons of butter or shortening to help it melt properly. Almond bark or candy melts come with this built in.
- White melting chocolate – Also known as vanilla almond bark, white almond bark, vanilla candy coating, or something similar. You can use good quality white chocolate chips, but they sometimes will not melt fully or smoothly, this is why we use the melting chocolate.
- Semi-sweet chocolate chips – Easily found in the baking aisle in grocery stores (or probably already in your pantry.)
- Milk chocolate chips – I prefer to use milk chocolate for this crock pot candy, but check the section below for other options.
- Dry roasted peanuts – I like to use unsalted peanuts so I can control how much salt goes into the crock pot peanut clusters. If you want to use salty peanuts, you can, just do not add any additional salt.
- Salt – I like to use fine sea salt here. As stated above, if using salted peanuts, be sure to omit this ingredient all together.
How to Make Crockpot Peanut Clusters
- Melt chocolate. Consider using a liner for easy clean up before getting started. Place the white melting chocolate, semi-sweet chocolate chips, and milk chocolate chips into a 6 or 8-quart slow cooker. Place the slow cooker over low heat. Why the slow cooker? Because tempering chocolate is hard and to get it right without burning and without being clumpy, you need the perfect low temperature. A slow cooker will provide that for you!
- Stir. Stir the chocolate around every so often to make sure it doesn’t burn. I like to use a wooden spoon for this because it won’t melt or stick.
- Prepare baking sheet. Line cookie sheets with parchment paper. You will need a lot of them, set aside.
- Add peanuts and salt. Once the chocolate is melted, add the peanuts and salt. Stir to combine so the peanuts are coating in the chocolate.
- Scoop. Start placing medium cookie scoop dollops of the mixture onto the paper-lined sheet trays. I like to press them down, so they are not too tall, making them easier to bite into once set. Use a cookie dough scoop to get even amounts.
- Allow to set. Let them sit until fully set, about 3 hours. Serve or package into containers with wax paper or parchment paper between the layers for storage. They can be refrigerated to speed up the process, but this can make the chocolate hazy and cause sweating (from the chocolate, not you!) when you bring them out to room temperature again.
- Peanut butter chips – To really amp up the peanut flavor, you can substitute the milk or semi sweet chocolate chips for peanut butter chips instead.
- Butterscotch chips or Caramel Chips – Similarly, you can substitute either of the chocolate chips for butterscotch instead. The types of chocolate used for these crockpot peanut clusters are really interchangeable.
- Nuts – Not a fan of peanuts? This method will work with any nut, just make sure it is the same ratio.
- Packaging – Instead of putting this homemade candy on parchment paper, add the melted chocolate to cupcake liners. They’re easier to transport and make the perfect gift that way.
- Decorating – Make these slow cooker chocolate peanut clusters even more festive by topping them with sprinkles! You can even drizzle melted white chocolate for fun white streaks.
- Dark chocolate – You can make dark chocolate peanut clusters by swapping out the milk chocolate for dark chocolate chips.
Storage and Freezing
Storage: Make sure to store in a dry, cool place so the candies will remain set. Keep peanut clusters at room temperature in an airtight container for up to three weeks. They can stay in the refrigerator for up to four weeks, but they might get a little foggy and will sweat when removed. They are still safe to eat.
Freezing: You can also freeze your crockpot peanut clusters in a freezer bag or container for up to four months.
More Chocolate Treats
Crockpot Peanut Clusters
- 2 pounds white melting chocolate
- 12 ounce bag semi-sweet chocolate chips
- 11.5 ounce bag milk chocolate chips
- 2 pounds unsalted dry roasted peanuts
- 1 & 1/2 teaspoons fine sea salt
- Place the white melting chocolate, semi-sweet chocolate chips, and milk chocolate chips into a 6 or 8-quart slow cooker. Place the slow cooker over low heat for 1-2 hours.
- Stir the chocolate around every 15 minutes or so to make sure it doesn’t burn.
- Line sheet trays with parchment paper. You will need a lot of them, set aside.
- Once the chocolate is melted, add the peanuts and salt. Stir to combine so the peanuts are coating in the chocolate.
- Start placing 2 tablespoon-sized dollops of the mixture onto the paper-lined sheet trays. I like to press them down, so they are not too tall, making them easier to bite into once set.
- Continue to make the clusters, being careful they are not touching until all of the mixture is used up.
- Let them sit until fully set, about 3 hours. Serve or package into containers with wax or parchment paper between the layers for storage.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!