Easy Slow Cooker Chocolate Peanut Clusters
These slow cooker chocolate peanut clusters combine crunchy dry-roasted peanuts with a smooth coating of melted chocolate and creamy peanut butter. They’re rich, nutty, and easy to portion into little mounds for a homemade candy tray. Choose milk chocolate for a sweeter batch or dark chocolate for a deeper chocolate flavor.
Equipment
- Slow cooker
- Measuring cup
- Spatula
- Baking sheets
- Parchment paper
- Spoon or scoop
- Airtight storage container
Ingredients
- 1 12 oz bag semi-sweet chocolate chips
- 1 12 oz bag dark chocolate chips or milk chocolate chips
- 1 cup creamy peanut butter
- 16 oz dry-roasted peanuts
Instructions
- Add both varieties of chocolate chips, the peanut butter, and the peanuts to the slow cooker.
- Cover and cook on LOW for 1 hour. Stir thoroughly, scraping the bottom and sides.
- Cover and continue cooking, stirring every 15 minutes, until the chocolate is fully melted and the peanuts are evenly coated. Turn off the slow cooker once the mixture is smooth.
- Line baking sheets with parchment paper. Drop roughly 2-tablespoon portions onto the sheets, leaving a little space between clusters.
- Let stand until firm, or refrigerate the trays to help the clusters set faster.
- Transfer the set clusters to an airtight container and keep refrigerated.
Notes
Check earlier if your slow cooker runs hot. Keep water and lid condensation out of the chocolate. For an optional finishing touch, sprinkle with flaky sea salt before the clusters set.
Storage: Refrigerate in an airtight container. Storage duration: [Not provided].