Slow Cooker Sea Salt Chocolate Almond Clusters are perfect for the holiday cookie trays.
I always make quite a few cookies for various gatherings and cookie trays each holiday season, I was brainstorming 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.
See the beautiful melted texture of the chocolate below? If you walk away from this and forget it, and/or set to HIGH it will burn and not look like the photo below.
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.
Other holiday desserts to try:
- Slow Cooker Candied Pecans
- Slow Cooker Peanut Clusters
- Slow Cooker Ritz Cracker Thin Mints
- Slow Cooker Crustless Pumpkin Pie
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Slow Cooker Sea Salt Chocolate Almond Clusters
Equipment Needed:
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 time 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!
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.
I make these every Christmas and give batches for gifts. They are a fan favorite. Low & slow on the chocolate and they turn out perfectly. I put them in the freezer for a few minutes to set. It’s the salt that makes them as well as roasting them appropriately.
Do the almonds have be broken up. Or just whole. Almonds
These are whole, though you can break them up if you prefer.
I followed this recipe exactly! No ingredient substitution or varying of temperature. The chocolate never melted, it became almost powder like. What happened?
It probably burned, it can happen very quickly. I’m so sorry that happened.
Can these be frozen till ready to ship out as gifts?
I don’t see why not.
How many does this make approximately?
I believe it made 18.