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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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Hi. Made these today. I did cut the recipe in half. Turned out great. I did find they are just a bit too sweet, what can I modify to cut the sweetness back?
You could add a little bit of salt, or just use more nuts. That might help.
How much salt can be added to cut sweetness?
Start small and taste as you go. For a full batch, stir in ¼ tsp fine sea salt, taste, then go up to ½ tsp if you want more contrast. If you used salted peanuts, begin with just a pinch. Tip: Instead of salting the whole mix, top each cluster with a few flakes of sea salt to get that sweet-salty pop without risking over-salting.
Thank you for the advice. Salt or more nuts.
This recipe sounds great. I look forward to making this on the weekend. Thank you for the recipe and the great instructions and tips.
I used 2½ lbs of peanuts and there was more than enough chocolate to cover them. Made about 5 dozen 1½-2 tablespoon clusters.
I love these, I used 3 types of nuts, Cashews, Dry roasted peanuts and honey roasted peanuts. Sooo good….. Thank you so much!!!
Do you think I could use honey roasted nuts? Or would that throw the taste off?
You could, it would be sweeter. I like the salt. You could test it by adding some to a portion of the chocolate and tasting it after it cools.
I’ve never heard of White melting chocolate. Where do you find it. Is it some kind of hardening agent?
Great question! ‘White melting chocolate’ just means white candy coating/wafers (also called almond bark or vanilla candy coating). It’s a confectionery coating made to melt smoothly and set firm, not a separate hardening agent.
Where to find it: the baking aisle at most grocery stores, big-box stores, or craft stores (look for brands like Ghirardelli Melting Wafers, Wilton Candy Melts, or packages labeled Almond Bark).
Tip: Use melting wafers/coating instead of white chocolate chips (chips have stabilizers and don’t melt as smoothly). Melt low and slow; don’t add water.
Followed your recipe oh, very easy and simple. Enjoyed every treat I made, appreciate you for sharing with us thank you!
I am going to try these with Lilly chocolates. I dont have dry roasted nuts can you use just salted nuts? Is there a reason for using both?
I don’t like mine very salty, so I use both.
I just tried these but had a problem with the almond bark chips starting to get a little light tan on the bottom of the cooker. I turned it to warm and began to stir, stir, stir. For some reason thermal bits of almond bark won’t melt or stir in. What happened?
Sounds like the almond bark got a bit too hot on a slow-cooker hot spot and started to scorch/seize (those pale tan bits that won’t melt). A few fixes:
• Take it off heat for 5 minutes, then stir well.
• If bits remain, transfer to a microwave-safe bowl and heat at 50% power in 10–15 sec bursts, stirring between each, until smooth.
• Stir in 1–2 tsp neutral oil (or a little peanut butter) to loosen. Don’t add water as it makes chocolate seize.
For next time: keep on LOW, don’t stir for the first 60–90 min so it melts evenly, avoid lifting the lid (condensation can make it seize). Try adding the nuts first, and pile the chocolate on top of the peanuts so it isn’t sitting directly on the hottest part of the crock.
how to make soft peanut clusters hard again
Soft clusters usually just need a cooler set or a little more coating. Try this:
• Chill to set: Refrigerate trays 15–30 minutes, then let stand at room temp to dry.
• If still soft: Re-melt the batch on LOW and stir in 4–8 oz more almond bark/melting wafers (per full recipe) to firm the ratio, then re-scoop.
• Quick fix: Melt a little extra coating and dip or drizzle over soft clusters to give them a firm shell.
Tips: chips stay softer than melting wafers; set in a cool, dry spot (around 65–70°F); store airtight with parchment between layers.
I made these for Christmas and it was so easy and delicious.