Add the peanuts and baking chips to the slow cooker. Stir.
Place the lid on a slow cooker. Cook on LOW for about 1.5 hours. This timing will depend on your slow cooker. STIR OFTEN. This will burn if left too long since it's real chocolate.
Turn off the slow cooker after the chocolate has completely melted. Remove the insert out of the base onto pot holders.
Line 3 baking sheets with parchment or wax paper. Scoop the mixture onto cookie sheets on the lined baking sheets. I use a medium-sized cookie scoop, though you can use 2 tablespoons, use one to scoop and one to scrape the mixture onto the pans. Flatten the mixture into a flat cookie shape.
Add sprinkles if desired.
Place the sheet pans of clusters in the fridge to set up. This takes about 3 hours.
Video
Notes
Can I use a different type of baking chips?As long as you use a combination of 4 bags of chips there will be plenty to cover your peanuts. You can use anything you like. Leave out the peanut butter chips and use a bag of the following instead:
Butterscotch Chips
Cinnamon Chips
Bailey's Irish Cream Chips
Caramel Chips
Heath Toffee Chips
Espresso Chips
How to store peanut clusters?
Keep them in the fridge until ready to add to a holiday cookie platter or take to a party.
Freeze any extra you can't eat within a week. They won't look perfect after being frozen but will still taste great.