Slow Cooker Peanut Clusters
34 Comments Nov 01, 2020
Updated Apr 15, 2023
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No oven needed for these easy peanut clusters. Warm the chocolate and peanuts in your slow cooker and make a big batch of these popular treats.
You will love this easy candy recipe! Also, try my candied pecans, sea salt almond clusters or Ritz cracker thin mints.
Table of Contents
These peanut clusters (often called crockpot candy) will be the easiest Christmas dessert you will ever make. My version uses 4 types of baking chips instead of almond bark like other recipes use. I do not use almond bark for it can taste waxy. These clusters are perfect for filling up your holiday cookie trays.
How to make peanut clusters in the crockpot:
- Chips: I use 4 bags of baking chips; milk chocolate chips, semi-sweet chocolate chips, white chocolate chips (or vanilla), and peanut butter chips.
- Peanuts: Use dry-roasted salted peanuts. The saltiness offsets the sweetness from all the chocolate. I find these in the bulk section of the store.
How long do heat this for?
- Cook the chocolate and peanuts on LOW for about 1.5 hours. Stir OFTEN!
- Every slow cooker heats slightly different and this will burn if you don’t keep an eye on it.
How do I make the clusters?
- Turn off your slow cooker, and take the insert out of the heating element. It will continue to cook if you keep it on the heat.
- Line 3 cookie sheets with wax or parchment paper.
- Scoop the peanuts onto the cookie sheets. I use a medium-sized levered cookie scoop to do this. You can use a small one if desired.
- If you do not have a cookie scoop use two tablespoons, use one to scoop and the other to scrape the mixture onto the pan in a cookie shape.
- Flatten the cluster with the back of the scoop or a spoon.
- Add sprinkles if desired.
- Place the cookie sheets in the fridge for about 3 hours or until set.
Can I use a different variety of baking chips?
As long as you use a combination of 4 bags of chips there will be plenty to cover your peanuts. You can use anything you like. Leave out the peanut butter chips and use a bag of the following instead:
- Butterscotch Chips
- Cinnamon Chips
- Bailey’s Irish Cream Chips
- Caramel Chips
- Heath Toffee Chips
- Espresso Chips
How do I store peanut clusters?
- Keep them in the fridge until ready to add to a holiday cookie platter or take to a party.
- Freeze any extra you can’t eat within a week. They won’t look perfect after being frozen but will still taste great.
Other slow cooker desserts to try next:
- Easter Peanut Clusters
- Slow Cooker Candied Pecans
- Slow Cooker Scalloped Apples
- Slow Cooker Crustless Pumpkin Pie
- Slow Cooker Cinnamon Almonds
- Crockpot Christmas Candy
- Slow Cooker Sea Salt Peanut Clusters
- Slow Cooker Ritz Cracker Thin Mints
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Slow Cooker Peanut Clusters
Ingredients
- 2 lbs. salted dry roasted peanuts, (I get these in the bulk section of the store)
- 11.5 oz. pkg. milk chocolate chips
- 11.5 oz. pkg. semi-sweet chocolate chips
- 11.5 oz. pkg. white (or vanilla milk) chocolate chips
- 10 oz. pkg. peanut butter chips
Instructions
- Add the peanuts and baking chips to the slow cooker. Stir.
- Place the lid on a slow cooker. Cook on LOW for about 1.5 hours. This timing will depend on your slow cooker. STIR OFTEN. This will burn if left too long since it's real chocolate.
- Turn off the slow cooker after the chocolate has completely melted. Remove the insert out of the base onto pot holders.
- Line 3 baking sheets with parchment or wax paper. Scoop the mixture onto cookie sheets on the lined baking sheets. I use a medium-sized cookie scoop, though you can use 2 tablespoons, use one to scoop and one to scrape the mixture onto the pans. Flatten the mixture into a flat cookie shape.
- Add sprinkles if desired.
- Place the sheet pans of clusters in the fridge to set up. This takes about 3 hours.
How to Video
Sarah’s Notes
- Butterscotch Chips
- Cinnamon Chips
- Bailey’s Irish Cream Chips
- Caramel Chips
- Heath Toffee Chips
- Espresso Chips
- Keep them in the fridge until ready to add to a holiday cookie platter or take to a party.
- Freeze any extra you can’t eat within a week. They won’t look perfect after being frozen but will still taste great.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Delicious! Loved these, though will make them smaller next time! I did not do a good job of flattening. Would have make them easier to eat!
I’m wondering if silicone molds or muffin cup liners would work. Has anybody tried either?
Doesn’t the condensation effect the chocolate?
I’ve never had a problem. The thing you need to worry about most is the chocolate burning, so stir often.
going to try this but will half the recipe,do i cook for the same amount of time or cut time in half too
Most likely less time and stir often.
How long can I make ahead ?
I usually do the day before.
Do you have to frigerate for chocolate to set.
It will set on it’s own, but to speed it up, I put in the fridge.
My chocolate is too thick. How do I thin it?
You can thin with shortening or coconut oil.
I’d love to make these, only thing is I have only seen white, milk and dark chocolate chips here in Holland, the other chips you mentioned aren’t available here. What can I use in place of?
You can use more of another you can find.
Can I use white almond bark instead of white chocolate chips?S
Yes, that will work great.