Slow Cooker Peanut Clusters
Are you ready for Christmas baking? December is absolutely my favorite time of the year, and I love nothing more than baking Christmas cookies and goodies. It just wouldn’t be Christmas without the classics and a few other new finds sprinkled in for good measure. While I love eating nut clusters, I had never actually made them myself; once I saw this insanely easy slow cooker recipe, it was only a matter of time!
My aunt shared this recipe on her Facebook page and I immediately saved the link. Two types of peanuts, two types of chocolate chips, peanut butter chips, AND you can make it in a slow cooker? I was immediately sold, and I think you will be, too.
It took me literally five minutes to make this. Everything gets dumped into the slow cooker, cover, turn on low, and let it go for 2 hours. At that point, it’s likely that everything will be melted (mine was), but if you need more time, an additional 30 minutes should be all you need. I experimented with scooping the nut clusters out in a variety of ways – with a large spoon, with a medium cookie scoop, and then I just poured the mixture into a parchment-lined pan and broke it into pieces. My verdict? I liked the clusters scooped with a cookie scoop the best – they were the most uniform and by far the most pleasing to the eye, which is important when it comes to Christmas cookie trays, right?! :)
While I am immensely partial to peanuts, you could absolutely make this with any type of nut you like, or a combination of them. My father-in-law even suggested skipping the nuts and using coconut for coconut clusters. There are tons of possibilities, and these little clusters would make fantastic holiday gifts – just place in a clear cellophane bag and tie with a pretty ribbon!
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Watch How to Make Crock Pot Peanut Clusters:
Slow Cooker Chocolate-Covered Peanut Clusters
Ingredients
- 16 ounces (453.59 g) unsalted peanuts, or dry roasted peanuts
- 16 ounces (453.59 g) salted cocktail peanuts
- 12 ounces (340.2 g) semisweet chocolate chips
- 12 ounces (340.2 g) milk chocolate chips
- 20 ounces (566.99 g) peanut butter chips
- 32 ounces (907.19 g) white almond bark or vanilla candy melts
Instructions
- Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours. [NOTE: While I have made this multiple times without an issue, it seems that many people have experienced the ingredients burning. I would recommend stirring all of the ingredients together and checking on it and stirring every 30 minutes to avoid an issue.]
- Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
- Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I had mine all ready to go in the crockpot and after reading the reviews decided to not risk burning them. I stuck my entire crock pot crock in the microwave and after 12-1/2 min on medium (stirring twice in the middle) they were ready to go! It seemed too chocolatey so I added another entire 16 oz jar of peanuts and I could’ve probably added another one as they are plenty chocolatey. I got about 120 clusters. They haven’t set up yet, so I’m hoping they do. I would not go to the trouble or take the time to use the crock pot.
This is the best recipe you will ever try. Delicious & so easy.
Can be frozen, but I would put wax paper between layers.
You can place a thin cloth between the lid and the pot and it will catch any condensation.
Has anyone tried real peanut butter instead of the peanut butter chips?
These were fabulous. I added Heath bits to the recipe and it was amazing, but would have been great without too. I might try with dark chocolate next time just because. But seriously….this recipe is a HOMERUN!
This was an epic expensive fail!
Seriously, how many does it make. I need to know if I should cut it in half. I don’t need “a lot”.
Hi Lisa, It depends on how large or small you make the clusters. It’s about 6 to 7 lbs of candy, if that helps.
How far ahead can I make these clusters
Hi Sandra, You can keep them in the refrigerator for about a month!
I am curious. Why do these need to be stored in the refrigerator?
can you do this with raisons instead of nuts ?
Yes, for sure!
Hi Michelle, Just keeps them from getting too soft. If you keep your house at a cool room temperature, then they would be fine outside the refrigerator.
I’ve made this recipe for years and it is devine. In my crockpot, I’ve never had a problem but when I used my mom’s once, it did cook faster than mine and I almost lost my batch. It’s just a good idea to check after the first hour, then every 30 minutes. I would never do this in the microwave. I love the heating and melting together in the crockpot. Thank you for the awesome receipe!
Hi Michelle tqvm for sharing this simple yummilicious recipe. Just want to know why it needs to be done in a slow cooker for 2 hours. The nuts are all roasted.
Hi Lucy, You could do it on the stovetop over low heat if you’d prefer.
I tried the recipe and I had no problems with it. It makes sense to stir it occasionally. It is very easy to burn chocolate. Everyone that I gave some to loved it and wanted more. Thank you for such a good recipe.
I have made this several times; truly it is addictive!
Followed your directions and stirred every 30 minutes. Thanks for the tip, they turned out perfect.
It is a hit with my family. I only used 1 of everything. Thanks for the recipe.
Hi! Can I omit the almond bark or the vanilla chips?
Hi Lailani, I would not omit those, as it is what helps the candies set.
I made these and they were wonderful, easy and everyone wanted them. I just wondering if you could add coconut and almonds instead of t
he other nuts????
Hi Katherine, So awesome to hear this was a hit! And yes, you could definitely do coconut, almonds, raisins, anything at all!
My mother and I tried this recipe over the weekend. We wanted something to add to our annual treat tins. This recipe is quick and easy. We sprayed the crockpot bowl before melting and the chocolate came out perfect. We also added our nuts after the chocolate melted. It makes a lot. This candy is so addictive and a keeper.
Hi Sherice, So glad you enjoyed these, and thanks for sharing your tips!
I have almond bark vanilla flavored coating will this work.?
Hi Pamela, Yes that will work!
Can you use a cooking spray on the crock pot before adding chocolate chips and peanuts?
Hi Pam, Yes, you can do that! Enjoy!
I made this in my Instant Pot on slow cook -low. Worked perfectly. Super easy clean up. Love it!
Oooh awesome to hear how it worked in the Instant Pot! Thanks so much for sharing!
Best Christmas Cookies! Everybody loves them and they are so easy! One suggestion— translate the measurements into cups for those of us who purchase in bulk…
I have a NEW Hamilton Beach 6 qt SLOW COOKER, It has a KEEP WARM setting and a LOW setting. I am scared about what I should do after reading all the comments! I want to make this soon but do not want to burn it! Your advise please at your earliest convenience is most appreciated!
Hi Ashley, I would use low setting, but stir all of the ingredients together first, then stir every 30 minutes or so just to be safe. I still have never had an issue with it, but this should help alleviate any issues!
i loved the ease of making it. my mixture was not creammy as your video. it tasted alittle burnt. i did not put the peanutbutter chips in it but i think the next time i will. do you think due to the fack i left out the peanutbutter chips that AY BE THE FACT THAT IT WAS NOT CREAMMY? WHAT TYPE OF SCOOP SHOULD U USE. MINE WAS JUST SO BIG. THE TASTE WAS FINE
Hi Sue, Definitely if you omitted the peanut butter chips, it could have caused it to be not quite as creamy. Next time I would replace them with more chocolate chips. When I made these, I just used a spoon for scooping.
MADE THE candy. Very easy, made over 60 pieces. Will be great on my Christmas cookie tray!! I think next time I will use dark chocolate chips instead of the milk chocolate.
Hi Karla, I’m so glad you enjoyed these! Thanks so much for stopping back to leave a review, I appreciate it!
Made these and they are delicious! How long will they keep? Thanks!
Hi Edith, They will last for about 1 month. Enjoy! :)
The slow cook peanut clusters are wonderful, and so easy to make. My friends can’t get enough, so, I gave them your web site!
I’m so glad you and your friends enjoyed these Carol! Thanks so much for stopping back to leave a review, and for sharing the site with them! xo
Is the crock pot set on high or low for the first 2 hours?
Low
Can you put a liner in the crock pot and cook the chocolate covered peanuts?? Thanks
Hi Marcene, I don’t use crock pot liners, but I don’t see why you couldn’t do it.
Has anyone tried subbing the peanut butter chips for butterscotch?
I haven’t, but I don’t see why you couldn’t! It would just change the flavor a smidge.
Yes, I have subbed butterscotch when I couldn’t source peanut butter chips locally. I loved it. They reminded a bit of scotcheroos, my favorite sweet in the world. I also have done 6 oz of semi sweet and 6 oz of dark, used cashews and almonds, mixed in craisins and raisins. Yummy. This is a very versatile base recipe as long as you keep the chip and almond bark proportions the same.