Slow Cooker Peanut Clusters
These Slow Cooker Peanut Clusters are effortless, crunchy, and delightfully melty. Perfect for a sweet snack or homemade gift with minimal prep!
Servings: 8 servings
Ingredients
- 16 ounces unsalted peanuts or dry roasted peanuts
- 16 ounces salted cocktail peanuts
- 12 ounces semisweet chocolate chips
- 12 ounces milk chocolate chips
- 20 ounces peanut butter chips
- 32 ounces white almond bark or vanilla candy melts
Instructions
Step 1: Prepare Your Slow Cooker
- Make sure your slow cooker insert is clean and dry. Lightly spray it with non-stick cooking spray or line it with parchment paper for easier cleanup.
Step 2: Add the Chocolate and Peanut Butter Chips
- Place the semisweet chocolate chips, milk chocolate chips, peanut butter chips, and white almond bark or vanilla candy melts into the slow cooker. Set it to the low heat setting.
Step 3: Melt the Chips Slowly
- Stir the chips every 10-15 minutes. This slow melting process takes about 45 minutes to an hour to achieve a smooth, glossy mixture.
Step 4: Mix in the Peanuts
- Once the chocolate and peanut butter chips are completely melted and smooth, add the unsalted peanuts and salted cocktail peanuts. Stir well to coat all the nuts evenly.
Step 5: Form the Clusters
- Using a spoon, drop spoonfuls of the mixture onto the prepared baking sheets. Leave some space between each cluster.
Step 6: Chill and Set
- Transfer the baking sheets to the refrigerator and allow the clusters to set completely, about 1 to 2 hours. Once firm, transfer to airtight containers for storage.
Equipment
- Slow cooker (at least 4-quart capacity)
- Heatproof spatula or wooden spoon
- Measuring cups and kitchen scale
- Baking sheets lined with parchment paper or silicone mats
- Large Mixing Bowl
- Microwave-safe bowl (optional)
Notes
- Use a combination of salted and unsalted peanuts to balance sweetness and saltiness perfectly.
- Do not use high heat on the slow cooker to avoid burning or grainy texture.
- Store clusters in an airtight container at room temperature for up to a week or refrigerate for longer freshness.