Slow Cooker Sea Salt Chocolate Almond Clusters
43 Comments Oct 22, 2024
Updated Nov 27, 2024
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Sea Salt Chocolate Almond Clusters combine rich chocolate with crunchy almonds and a hint of sea salt for a simple, holiday treat that is great for holiday cookie trays.
Other candy recipes we love to make are Slow Cooker Butterscotch Haystacks and Crockpot Christmas Candy.
I always make quite a few cookies for various gatherings and cookie trays each holiday season. I brainstorm ideas that are a bit more unique than chocolate chip or sugar cookies and can be prepared in the slow cooker. I decided to try these delicious Slow Cooker Sea Salt Chocolate Almond Clusters and even though they’re not technically cookies, they are so good!
These are definitely the easiest “cookies” you will make this year – just warm- Ghirardelli semi-sweet chocolate chips, almonds and vanilla extract in a slow cooker. When it’s melted, scoop the chocolate out into clusters, top with coarse sea salt, and let them cool.
Even though they’re not technically cookies, these Sea Salt Chocolate Almond Clusters belong on every cookie tray and at every holiday gathering this year. They’re so simple to make but taste like a treat from a chocolate shop.
What you need:
- Chocolate Chips: Use one bag of Ghirardelli semi-sweet chocolate chips, which I find has a rich, high-quality flavor that closely resembles chocolate from specialty shops. You can find Ghirardelli chocolate chips at most grocery stores!
- Almonds: Choose unsalted, roasted almonds. I typically find these in tins with other snack nuts at the grocery store. If you have extra almonds, try my Slow Cooker Cinnamon Almonds.
- Vanilla Extract: Essential for enhancing the depth of chocolate desserts.
- Sea Salt: Sprinkle over the clusters before they cool for a perfect sweet-salty finish.
- {The full recipe is in the recipe card below the photos}
- Add the almonds and chocolate to the slow cooker.
- Set a timer for 10 minutes and stir; REPEAT two more times for a total of 30 minutes cooking time.
- After the chocolate has melted and is smooth, scoop the chocolate-almonds onto wax paper lined trays.
- While the clusters are still hot, sprinkle them with sea salt. Chill until the clusters are set.
Variations
- For nut variations, you can substitute the almonds with cashews, peanuts, walnuts, or macadamia nuts to experiment with different textures and flavors.
- For chocolate alternatives, try white, dark, or milk chocolate chips to adjust the richness and sweetness of the clusters.
- Adding dried fruit, such as cherries or cranberries, introduces a sweet-tart contrast that pairs beautifully with the chocolate and sea salt.
How long to store and package:
- To store Sea Salt Chocolate Almond Clusters, place them in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate them for up to two weeks to maintain freshness.
- For extended storage, freeze the clusters for up to two months, separating layers with parchment paper to prevent sticking. Note that the appearance of the chocolate may change slightly after freezing.
- For gifting, present the clusters in decorative tins or clear bags tied with a festive ribbon.
Other holiday desserts to try:
- Slow Cooker Candied Pecans
- Slow Cooker Turtles
- Slow Cooker Peanut Clusters
- Slow Cooker Easter Peanut Clusters
- Slow Cooker Avalanche Cookies
- Slow Cooker Ritz Cracker Thin Mints
- Slow Cooker Crustless Pumpkin Pie
Slow Cooker Sea Salt Chocolate Almond Clusters
Equipment
Ingredients
- 12 oz Ghiradelli semi-sweet chocolate chips
- 2 1/2 cups almonds, roasted, unsalted
- 1 tsp vanilla extract
- coarse sea salt
Instructions
- Add everything to a 3-quart or larger slow cooker; stir.
- Set the slow cooker to LOW and cover.
- Set a timer for 10 minutes and stir; REPEAT two more times for a total of 30 minutes cooking time. (see notes)
- After the chocolate has melted and is smooth, scoop the chocolate-almonds onto wax paper lined trays (see notes).
- Conservatively sprinkle with the sea salt. (see notes).
- Chill to allow the clusters set up.
- Serve at your holiday party or pack onto your cookie trays!
Sarah’s Notes
- This will take only 30 minutes, BUT set a timer for every 10 minutes to stir. If you set to high and/or forget to stir, the chocolate will burn and get stiff, trust me I did this when I was testing this recipe.
- For scooping, I use a small lever cookie scoop.
- For the salt, I did just enough to decorate the cookies and give a salty contrast to the sweet chocolate.
- For nut variations, you can substitute the almonds with cashews, peanuts, walnuts, or macadamia nuts to experiment with different textures and flavors.
- For chocolate alternatives, try white, dark, or milk chocolate chips to adjust the richness and sweetness of the clusters.
- Adding dried fruit, such as cherries or cranberries, introduces a sweet-tart contrast that pairs beautifully with the chocolate and sea salt.
- To store Sea Salt Chocolate Almond Clusters, place them in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate them for up to two weeks to maintain freshness.
- For extended storage, freeze the clusters for up to two months, separating layers with parchment paper to prevent sticking. Note that the appearance of the chocolate may change slightly after freezing.
- For gifting, present the clusters in decorative tins or clear bags tied with a festive ribbon.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Grate
If I wanted to double the recipe, what adjustments,if any, would I need to make to recipe?
No adjustments needed, just don’t let the the chocolate burn.