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Crock Pot Chocolate Peanut Clusters candy is a sweet and lightly salty delight! This easy candy recipe combines 3 different types of chocolate to make the best tasting chocolate peanut clusters! These slow cooker chocolate peanut clusters are the easiest candy recipe ever!
Crock Pot Chocolate Peanut Clusters
I have always loved chocolate covered peanuts! When I found out how easy they are to make, I started making them for my family on special occasions. During the Holidays, these Crock Pot Chocolate Peanut Clusters are one of the many homemade food gifts that we give to friends and neighbors.
We really enjoy the clusters vs the individual chocolate covered peanuts because you can eat them like a cookie. I like the flavor better, and there is more chocolate to peanut ratio!
It starts with white melting chocolate, AKA white almond bark, or chocolate candy coating. Whatever they call it, make sure it has the palm (or vegetable) oil in the ingredients. Then you will know you got the right one. The veggie oil can tolerate higher temperatures, so it’s good for melting.
I get the kind that comes in 2 oz chunks. It also comes as wafers, and as a brick (which you have to chop up to melt evenly/faster). Make sure to add the white melting chocolate to the crock first.
The second type of chocolate in this recipe is German’s Sweet Baking Chocolate. It is not German, it was actually developed in America.
A man named Samuel German worked at Baker’s chocolate and decided he’d make things easier for bakers who needed baking chocolate that was sweeter than the semi-sweet stuff. You can buy it in a 4 oz bar, and that’s how much you need!
The third chocolate in this recipe is good old semi-sweet chocolate chips. 2 cups, which is one bag.
They will get all nice and melted on Low heat setting, just check on them and give a stir. If your slow cooker runs hot, use the warm setting.
When the chocolate is all melted, dump in all of the peanuts and stir until they are all coated with that yummy melted chocolate!
Spoon or scoop onto a parchment lined surface and let them cool and harden. You will need to taste test at least one to make sure they are okay. Then maybe another, just to make sure.
Don’t worry if they don’t look perfect, whatever that is. These are homemade and meant to be a fun and relaxed project.
This recipe makes a lot, so you will have plenty to gift and still be able to keep some for your family!
Store your Crock Pot Chocolate Peanut Clusters in an airtight container. They stay freshest in the first week after making them.
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Crock Pot Chocolate Peanut Clusters
Ingredients
- 2 lbs White Melting Chocolate (White Almond Bark or Candy Coating)
- 4 oz Sweet Baking Chocolate (such as German by Baker's)
- 2 cups Semi Sweet Chocolate Chips
- 16 oz Salted Dry Roasted Peanuts
- 8 oz Unsalted Dry Roasted Peanuts
- 8 oz Cocktail Peanuts
Instructions
- Line your kitchen counter with parchment, or 3 baking sheets with parchment (this recipe makes a lot!).
- In a 5 qt or larger slow cooker, add the white melting chocolate, sweet baking chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 1-2 hours, stirring occasionally (you will want to check it to make sure it is not burning).
- When the chocolates are all soft and melted enough, stir to combine them.
- Add all of the nuts to the crock pot and stir them in well. Put the lid on and switch to Warm, or turn off the slow cooker (but leave the crock in the housing to stay warm).
- Use an ice cream scoop or a Tablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper. After you have used all of the mixture, Rinse your crock with hot water.
- The candies will take about an hour to really set. When they are set, transfer to an air tight container. These keep well for a week or so, and are wonderful to give as gifts!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could pecans be used in place of peanuts and add a little caramel on top?
Sure! Even almonds if you like.
Yes, I just made these with pecan pieces because one grandson is allergic to peanuts. Delicious! One suggestion though—two pounds of pecans is too much. Next year I’ll try just one pound.
After comparing several recipes i “settled” on this one. So glad I did! They were DELICIOUS! I did change one thing…instead of 3 types nuts, I decided to do 16oz salted and 16 oz unsalted. Everything else was same. I did scoop into paper baking cups for Christmas but it made the paper look wet or greasy. So next time I will either do on wax paper or parchment. With the leftovers we didn’t watch at party, I vacuumed sealed into small portions and will pullout as we want them.
Can these be frozen if made in advance?
Yes. Use an air tight container, and separate the layers with parchment or wax paper. Thaw in the container before removing.
My question is, how do you stop the condensation from forming on the lid? The condensation messes up the chocolate.
I haven’t had a problem with that, but you can put a tea towel in between the lid and the crock to absorb moisture. Keep an eye on it, don’t leave it unattended, for safety reasons.
Would foil work as well?
Maybe? I haven’t tried it.
No foil will not work as well as a tea towel.
I just made these in my crockpot. I used a tea towel under the lid. Lay the towel over the crock then put your lid on. It worked great
These are our go to candy that we make every Christmas since finding your recipe. They are perfect!
IF you put a kitchen towel under the lid of the crock pot, it will absorb the excess water. Thank you for asking this question, I thought I remembered the recipe but this was an important step I’d forgotten!
Yes it will, though I never do and they come out fine.
Can you use a liner in the crock pot while making these? My pot has a crack and I have to use liners when I use it.
Yes you can
I made these first as the recipe was written. However, I wanted to make them again and put my own twist on them. I used Salted Carmel Chocolate (2/12 pounds) instead of the White Chocolate. Instead of the Semi Sweet Chocolate Chips I used Nestles’s Salted Carmel Chips. Since it was a 10 z.bag that is why I increased the Carmel Melting Chocolate to 2/1/2 pounds. I also coarsely chopped the Dry Roasted Peanuts and Cocktail Peanuts. I used a full 16 oz jar of Unsalted Dry Roasted Peanuts and used 2 Cups of Cocktail Peanuts. I did not have the Salted Dry Roasted Peanuts but i did have Cashews. So I coarsely chopped 2 Cups of the Cashews and used them. I also do not use my Crockpot but melted the chocolates in the microwave. I feel I have more control than in the crockpot. These turned out delicious, The original recipe is delicious as well. My Husband said these are a keeper. So if you want a variation, here you go.
I used the dark almond bark and German chocolate and semi sweet chips. I just used 24 ounces of dry roasted peanuts. It was delicious!!!
Could I use dark chocolate chips instead of semi-sweet? Would that really make a dark chocolate flavor or would I need to use a different kind of chocolate than the white melting chocolate? Thank you!
Yes you could. They will be a little less sweet, but I think they would taste great!
When gifting as well as serving, was thinking of adding some craisins & some raisins to two separate batches for a little variety, along with the batch of regular nut candies.
I have made these before and they were delish! I was thinking of making them again and adding a dollop of peanut butter at the end to melt into the chocolate. Do you think this would work?
Yes! Peanut butter would be yummy!
I did this, I added 2 Tbs of peanut butter. Adds just enough creaminess to make them perfect!
Where do you find that type of white chocolate?
At the grocery store in the baking aisle.
I made these with my granddaughters and they had so much fun! Tasty treats and giggling girls, what’s better than that?