Crock Pot Chocolate Peanut Clusters are the easiest holiday candy you’ll make. Just 4 ingredients, a slow cooker, and a little patience while the chocolate melts. Sweet, salty, and crunchy — they disappear fast.
Perfect for Christmas gifts or holiday events, these homemade chocolate covered peanuts take no tricky steps and need no babysitting. Just dump, slowly melt, stir, and scoop.
Jump To (scroll for more)
- ❤️ Why You’ll Love These Crock Pot Chocolate Peanut Clusters
- 🍫 Ingredients
- 👨🍳 Quick Overview: How to Make Crock Pot Chocolate Peanut Clusters
- 🍫 Ingredient Notes & Variations
- ↕️ Crock Pot Size & Scaling
- ❄️ Storage & Freezing
- ♨️ Stovetop and Microwave Methods
- 🎅 Easy Holiday & Christmas Candy Recipes
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Jan:
⭐⭐⭐⭐⭐"Oh my gosh! Seriously, the best chocolate-covered peanuts I have ever made! I really don't know if they will last until Christmas at the rate we are "testing" them.."
❤️ Why You’ll Love These Crock Pot Chocolate Peanut Clusters
- Only 4 ingredients — peanuts, chocolate chips, Baker’s chocolate, and candy melts (almond bark).
- Crock pot convenience — low, steady heat makes this foolproof.
- Always works — swap in other nuts, coconut, or chocolate.
- Better finish — Baker’s chocolate adds cocoa butter for smoother coating.
🍫 Ingredients
- Peanuts — dry-roasted, lightly salted, skinless. (Other nuts work.)
- Chocolate chips — semi-sweet preferred; milk or dark are fine. Use real chocolate chips, not “baking chips” with no cocoa butter. Quality matters.
- Candy melts (almond bark) — vanilla only. Firms the coating and smooths it so clusters don’t melt in your hand.
- Baker’s chocolate bar — adds cocoa butter for a smoother surface and a big flavor boost.
👨🍳 Quick Overview: How to Make Crock Pot Chocolate Peanut Clusters
Layer ingredients — add peanuts to the bottom of a 3-quart or larger crock pot. Top with chocolate chips, broken-up Baker’s chocolate, and candy melts (almond bark).
✅ Pro Tip: Never cook on high — it overheats and ruins the chocolate.
Cook on low — cover with the lid. At 90 minutes, stir and check. It’s ready when everything mixes smoothly, usually about 2 hours of crock pot time.
✅ Pro Tip: Using a larger crock pot? Check earlier — the chocolate can melt faster.
Scoop clusters — let the mixture firm for a few minutes, then drop heaping teaspoons onto parchment paper.
Cool to set — allow about 2 hours for the chocolate to harden.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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🍫 Ingredient Notes & Variations
- Chocolate (quality matters): Use real chocolate chips — not “baking chips.” Semi-sweet works best, but milk or dark are fine. Baker’s chocolate adds cocoa butter for smoother coating and richer flavor.
- Candy melts (almond bark): Use vanilla only. They firm the coating so clusters don’t melt in your hand. Almond bark is the older version of the same product — use what you have.
- Nuts: Dry-roasted, lightly salted peanuts are classic. Walnuts, pecans, or almonds work too — just make sure they’re dry-roasted.
- Optional add-ins: Coconut, sprinkles, marshmallows, or a pinch of coarse salt on top.
↕️ Crock Pot Size & Scaling
- Batch size: Recipe makes about 48 clusters (1 heaping teaspoon each).
- Crock pot size: Works best in a 3-quart or larger slow cooker. A double batch fits in a 6-quart. Half batch fits in a 2-quart mini.
- Large crock pot caution: A smaller batch in a big cooker may melt faster — check at 60 minutes instead of 90.
- Scaling: Use the recipe card to adjust servings. Ingredient amounts adjust automatically in the recipe card — the instructions don’t.
❄️ Storage & Freezing
- Room temperature: Keep in an airtight container up to 4–5 days.
- Refrigerator: Lasts about 1 month.
- Freezer: Store in a single layer in a freezer bag. Good for 3 months.
♨️ Stovetop and Microwave Methods
Stovetop: Add everything except the nuts to a large pot over low heat. Stir almost continuously until fully melted and smooth (about 15 minutes). Mix in peanuts, then scoop onto parchment.
👉 A double boiler works too if you want more control.
Microwave: In a large microwave-safe bowl, add everything except the nuts. Heat in 30-second bursts, stirring well each time, until smooth (about 4–5 minutes total). Mix in peanuts, then scoop onto parchment.
🎅 Easy Holiday & Christmas Candy Recipes
Try more easy holiday treats:
- 5-Minute Fudge
- Crock Pot White Chocolate Almond Clusters
- Cinnamon Candied Almonds.
- Christmas Crack Candy
- Pretzel Candies
❓FAQs
Moisture and chocolate don’t mix — it ruins the texture and can seize the candy. Dry-roasted nuts keep the chocolate smooth.
No, but it makes better candy. With more cocoa butter than chocolate chips, it smooths the coating, balances the candy melts (almond bark), and adds a richer chocolate flavor.
No. Crock pots on high can easily shoot past gently melting the chocolate to scorched and seized.
📖The Recipe Card
Crock Pot Chocolate Peanut Clusters (Easy 4-Ingredient Candy)
Video Slideshow
Ingredients
- 1 pound dry roasted peanuts - salted or lightly salted
- 1 pound vanilla candy melts or almond bark
- 12 oz good quality chocolate chips
- 4 oz Bakers chocolate
Step-by-Step Instructions
- In a 3-quart (or larger) crock pot, add 1 pound of dry roasted peanuts. Top with 12 oz of chocolate chips, 4 oz of broken-up Baker’s chocolate, and candy melts (or almond bark).
- Cook on low with the lid on. Do not cook on high. At 90 minutes, stir and check. It’s ready when everything mixes smoothly — usually about 2 hours.
- Scoop clusters — let the mixture firm for a few minutes, then drop heaping teaspoons onto parchment paper.
- Cool to set — allow about 2 hours for the chocolate to harden.
Recipe Notes
Pro Tips:
- Use brand-name semi-sweet, milk, or dark chocolate chips or chunks. Quality matters.
- The total amount of chocolate should be about equal to the candy melts (or almond bark).
- Use only dry-roasted nuts — never raw.
- The recipe fits a 3-quart crock pot. A double batch needs a 6-quart; a half batch fits in a 2-quart mini.
- Crock pots vary — check at 90 minutes. Done when everything mixes smoothly, usually about 2 hours.
- Using a large crock pot for a smaller batch? Check at both 60 and 90 minutes.
- Serving size is about 1 tablespoon (a heaping kitchen teaspoon). Smaller is better.
- While hot, you can top clusters with sprinkles.
- Storage: Room temperature 4–5 days in an airtight container. Freeze in a single layer in a freezer bag for up to 3 months
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published November 25, 2016. Updated with new photos, streamlined instructions, and extra tips for success.
Gloria M says
Is there a way to add and how would I do that? 🌴
Dan Mikesell AKA DrDan says
Hi Gloria,
Welcome to the blog.
I assume you mean to add optional ingredients. Please see the section in the post. https://www.101cookingfortwo.com/4-ingredient-crock-pot-chocolate-peanut-clusters/#🤔optional-ingredients
Hope that helps.
Dan
James says
Fantastic recipe. So good! Made a test batch before Christmas using peanuts. Followed the recipe as printed. Turned out great - gave away to neighbors as gifts. I changed a few things for family Christmas. Peanuts > Pecans (daughter=no peanuts). 16oz candy melts > 12oz candy melts (Aldi only sells 24oz PKG, Meijer sells 16oz PKG). And last Semi-Sweet chocolate > Dark chocolate. Christmas batch turned out even better. Changes (in my opinion) took a good recipe to a great recipe.
Dan Mikesell AKA DrDan says
Hi James,
Thanks for the note and variations. Recipes are only guidelines and should always be open to modifications. Hopefully you have inspired others to do the same.
Dan
David says
Hi Dan..
A friend of mine gave me a bag of Merkins Milk chocolate wafers ...
They look like melts.
Is this something that could replace the semi-sweet chocolate chips?
I made your recipe last year and everyone loved them so much I only got a few ..lol!
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog and I'm sorry for the delay in response but I was traveling without a computer and just got home.
About the wafers. Most things labeled as wafers are really version of candy melts/almond bark. I'm not exactly sure what you have—I'm not getting an exact match.
If you use them like candy melts but are wrong—the coating will be a little softer. If you use them like chocolate chips but they are really more like candy melts, you will have somewhat less taste and harder candy coat.
Dan
David says
Thanks Dan and no worries... My friend got these in Lancaster PA and are supposed to be Amish made.. might be why you couldn't find there. They probably are not in grocery stores.. I think what I'll do is just follow your recipe :-) then maybe just melt the wafers and dip pretzels in it or something :-)
Merry Christmas!
Linda says
Can I use some Old fashioned Herseys Chocolate?
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog.
I'm not sure what type of Hersheys Chocolate you are referring to. If you are talking Hershey chocolate chips, sure. They made a bakers chocolate for cooking many years ago, like the Baker's brand I refer to in the recipe but it has been decades since I saw it. I would not use candy bars or powdered chocolate.
Dan
Jan Kolkema says
Oh my gosh! Seriously the best chocolate covered peanuts I have ever made! I really don't know if they will last until Christmas at the rate we are "testing" them....I used a cookie scoop to plop them on the parchment to cool...next time( and there will be a next time...and I won't wait until Christmas) I will add a few flakes, maybe one or two, of sea salt on top before they cool... thanks for a great recipe!
Janice Godek says
Hi Dr. Dan,
Can a dark chocolate be substituted for the milk chocolate? If so, how would the measurements change? My husband loves dark chocolate covered cashews and is having trouble finding any of good quality.
I truly enjoy your recipes and pictures and will await your reply.
Thank you, Janice
Dan Mikesell AKA DrDan says
Hi Janice,
Welcome to the blog.
Yes, definitely. This substitute is covered in the post, also. But NOT in the post, if you want to go intense into the dark chocolate, then use a dark version of the bakers chocolate (if they still make it) or boost the amount of dark chocolate chips to equal the amount of candy melts/almond bark. But don't go to the "chocolate" versions of melts/bark—that will change the taste some.
Enjoy your candy making.
Dan
Heather says
Is the cooking time still the same for the original larger recipe? Thanks!
Dan Mikesell AKA DrDan says
Hi Heather,
Welcome to the blog.
Cooking time is esentually the same. Remember that small volumes in large crock pots can cook a bit faster and the is some variability with different crock pots. The end point of cook is when it is all melted and comes together. So check a bit early if you are unsure. I have done this as a double in three different larger crock pots and cut down in my 3.5-qt crock pot. All took 2 hours.
Dan
Susan says
Could you do the same recipe with shredded coconut (haystacks)? Maybe add it at the end of cooking?
Dan Mikesell AKA DrDan says
Hi Susan,
Yep. Once the chocolate/almond bark is melted, you can add anything to it. So skip the nuts, melt, then add anything you want before spooning it out.
Dan
Cynthia W says
Hi DrDan,
Thanks for your response to my question regarding nut substitutions. Will give it a try.
How long will the candy last? Will be making your recipe with the nuts for gift giving. Thanks much.
Dan Mikesell AKA DrDan says
Hi again,
I would say airtight container for about 1 week at room temperature, 2-3 weeks refrigerated and probably 2-3 months frozen. I think these are very conservative numbers and are based on other candy. I have never had this last more than 3 days since they are quick to be eaten.
I doubt the pretzels will stay crunchy though since they will absorb the oil. You might want to freeze quickly if using other than nuts.
Dan
Dan
Cynthia W says
Hi Dr Dan,
Thanks for this easy, yummy candy recipe. My son is allergic to nuts, so I want to substitute pretzels and/or granola for crunch and salty taste. Would it be better to melt chocolates and almond bark and then mix in pretzels/ granola at the end to keep them crunchy?
Dan Mikesell AKA DrDan says
Hi Cynthia,
Welcome to the blog. Your plan sounds good.
There is no water in the ingredients but there are oils that would absorb into the pretzels or granola and could make them soft.
So get it all melted and mixed evenly. Then when you turn off the crock pot, mix in your things quickly since they are room temperature and will make the chocolate set up a bit faster. Make out the candies quickly also.
I hope that helps and thanks for the rating.
Dan
Kellie says
I just took your earlier comment suggestion on how one might tweak for a half batch (12 oz. choc. chips, all 4 oz. baking chocolate, 10 oz. almond bark) and am happy to report that it looks and tastes like a successful first-ever batch of these. With a big glass of milk (and a few antacid tablets), I could eat a pile of 'em for breakfast.