Slow Cooker Sea Salt Chocolate Almond Clusters


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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.
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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:

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melted chocolate and almonds in a slow cooker

Slow Cooker Sea Salt Chocolate Almond Clusters

4 from 4 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 18
Make your holiday cookie plate even more festive with these Sea Salt Chocolate Almond Clusters


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


  • 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!

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


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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  1. Liz says:

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

    1. Sarah Olson says:

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