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The Magical Slow Cooker » Recipes » Dessert » Slow Cooker Sea Salt Chocolate Almond Clusters

Slow Cooker Sea Salt Chocolate Almond Clusters

by Sarah Olson on November 21, 2016 | Updated April 1, 2021 42 Comments

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collage of almond clusters with text overlay for pinterest

Slow Cooker Sea Salt Chocolate Almond Clusters are perfect for the holiday cookie trays.

chocolate chips, almonds, vanilla and salt in front of a slow cooker.

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!

slow cooker with almonds on one side and chocolate chips on other side.

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.

almonds and chocolate chips mixed together in a slow cooker.

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.

melted chocolate and almonds in a slow cooker
almonds clusters on parchement not yet set.
almond chocolate sea salt clusters on parchment paper.

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.

A plate of food on a table, with Chocolate and Slow cooker

Other holiday desserts to try:

  • Slow Cooker Candied Pecans
  • Slow Cooker Peanut Clusters
  • Slow Cooker Ritz Cracker Thin Mints
  • Slow Cooker Crustless Pumpkin Pie

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

melted chocolate and almonds in a slow cooker

Slow Cooker Sea Salt Chocolate Almond Clusters

4 from 4 votes
Make your holiday cookie plate even more festive with these Sea Salt Chocolate Almond Clusters
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Course: Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 18
Calories: 224kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 3 quart or larger

Ingredients:

  • 12 oz Ghiradelli semi-sweet chocolate chips
  • 2 1/2 cups almonds roasted, unsalted
  • 1 tsp vanilla extract
  • coarse sea salt
US Customary – Metric

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!
Prevent your screen from going dark

Recipe 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 ice-cream scoop.
For the salt, I did just enough to decorate the cookies and give a salty contrast to the sweet chocolate.

Nutrition Information:

Calories: 224kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 247mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9IU | Calcium: 64mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    66563 shares
    • 4122

    Filed Under: Dessert, Holidays

    Comments

    1. Liz says

      December 19, 2021 at 7:05 am

      If I wanted to double the recipe, what adjustments,if any, would I need to make to recipe?

      Reply
      • Sarah Olson says

        December 19, 2021 at 7:43 pm

        No adjustments needed, just don’t let the the chocolate burn.

        Reply
    2. Jen O'Hern says

      December 12, 2021 at 7:32 pm

      5 stars
      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.

      Reply
    3. Marie Petkau says

      December 1, 2021 at 9:46 am

      Do the almonds have be broken up. Or just whole. Almonds

      Reply
      • Sarah Olson says

        December 1, 2021 at 10:17 am

        These are whole, though you can break them up if you prefer.

        Reply
    4. Melissa says

      November 13, 2021 at 1:27 pm

      1 star
      I followed this recipe exactly! No ingredient substitution or varying of temperature. The chocolate never melted, it became almost powder like. What happened?

      Reply
      • Sarah Olson says

        November 13, 2021 at 2:55 pm

        It probably burned, it can happen very quickly. I’m so sorry that happened.

        Reply
    5. Mary says

      December 7, 2020 at 5:19 am

      Can these be frozen till ready to ship out as gifts?

      Reply
      • Sarah Olson says

        December 7, 2020 at 7:01 am

        I don’t see why not.

        Reply
    6. Stephanie says

      December 2, 2020 at 9:16 pm

      How many does this make approximately?

      Reply
      • Sarah Olson says

        December 3, 2020 at 8:35 am

        I believe it made 18.

        Reply
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