Chocolate Peanut Clusters in a Crockpot
These slow cooker peanut clusters are loaded with three types of chocolate, creamy peanut butter, and crunchy peanuts for an irresistible treat. Just layer, stir, and scoop for easy holiday candy!*A single batch of these will make 60-80 clusters (depending on how big you make them)*
Servings: 70 Servings
Calories: 204kcal
Equipment
- 1 Cup Measuring Cup (for peanut butter)
- Rubber Scrapper -OR- Wooden Spoon (for stirring)
- Cookie Scoop -OR- two spoons (for portioning out, scooping clusters)
Ingredients
- 1 , 16 ounce container unsalted peanuts
- 1 , 16 ounce container salted peanuts
- 2 , 12 ounce packages dark chocolate chips* (60-75% cocoa)
- 1 , 12 ounce package semi-sweet chocolate chips*
- 1 , 12 ounce package white chocolate chips*
- 1 Cup creamy peanut butter
Instructions
- Layer the ingredients in the basin of your crockpot, starting with the peanuts. Then add the different types of chocolate chips and dollops of the creamy peanut butter on top of them (everything will melt and blend together through the cooking process).
- Cover and cook on the LOW setting for 1 hour and 30-minutes, stirring halfway through (at the 40-45 minute mark). *Set a timer if you need to to remember to stir!
- Anytime during baking, line several baking pans with waxed paper or parchment paper. Set aside until ready to use.
- Stir again at the end of the cook time to ensure all the chocolates are melted and everything is well combined.*If there are still some unmelted chips, add another 10-15 minutes of cooking time (everyone's slow cooker is different).
- Scoop portions of the peanut cluster mixture onto your prepared baking sheets. Using a cookie scoop helps make even sized clusters, but you can also use two spoons to do this.*I like to set the slow cooker to the KEEP WARM setting during scooping so I don't have to rush. Otherwise you need to work fairly quickly since the mixture will start to thicken as it cools.
- Add toppings if desired (optional). If you want to add nonpareil sprinkles or a light dusting of flaky sea salt, do it right after scooping while the chocolate is still soft.
- Let them set. Chill in the fridge for at least 30 minutes (or about an hour at room temperature) until the chocolate has completely set and the clusters are firm.
Notes
*you can really use any 10-12 ounce packages of chocolate chips. I grabbed all standard size Ghirardelli chocolate chip packages when photographing this recipe, which ended up all being different quantities: 12 ounces for semi-sweet, 11 ounces for white chocolate, and 10 ounces for dark chocolate... it's all good! This recipe is pretty forgiving.
Storage: Store the clusters in an airtight container at room temperature for up to 2 weeks, in the fridge for up to 3 weeks, or freeze them for up to 3 months! Layer wax paper or parchment paper between each layer to prevent sticking.
Variation Ideas:
- Try different nuts. Swap out half the peanuts for cashews, almonds, or pecans for a different flavor profile.
- Add pretzels. Mix in some broken pretzel pieces for extra crunch and that sweet-salty combo.
- Add dried fruit. Stir in some dried cranberries, rough chopped dried cherries, or raisins for a fruity twist.
Nutrition
Calories: 204kcal | Carbohydrates: 14g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 215mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
