Slow Cooker Sea Salt Chocolate Almond Clusters
43 Comments Oct 22, 2024
Updated Nov 27, 2024
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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.
Table of Contents
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.
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.
What all kind of nuts can u put into the crockpot
Cashews, walnuts, peanuts, or macadamia. Any that you like.
Hi. Could I use regular milk chocolate. Like a Hershey bar?
Yes, should do fine!
Have you tried adding caramel to this recipe? If so, how did you do it? If not, do you have any recommendations?
Can you double or triple the recipe or would you need to alter the amount of time in the slow cooker?
You may have to cook a bit longer, that’s the only thing I would do.
How long do they have to be in the fridge for to set up ?
Not long. 45 mins or so?