Just 5 minutes, 3 ingredients, and a little time in a crock pot or on a stovetop will get you great chocolate peanut clusters for holiday giving, a cookie exchange, or the office holiday party. This will become a family tradition.
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Introduction and My Rating
It is the holiday season, and we are all rushed. Or at least you are. I'm retired now, YEA.
It will take you only 5 minutes preparation time mostly spent breaking up the chocolate and almond bark. 2 hours on low in the crock pot, and a few minutes scooping. Use your two hours any way you want. I took a nap.
I used the Food.com version as my stated inspiration recipe. There are many similar recipes, but all seem to vary. It is always interesting to read the comments on recipes. The comments on this one will tell the story. Everybody gave it 5 stars.
This is a very forgiving recipe. Change the nuts, add some coconut, switch out the almond bark for something else. It just always works.
My Rating
An easy 5. These are evil good.
The Chocolate
Use a good quality of chocolate chips or chunks. You can use semi-sweet, milk chocolate, or dark chocolate.
I like to add a bar of Baker chocolate. This is higher in cocoa butter and will add more flavor to make up for using the candy melts or almond bark (which help in the hardness.)
The amount of chocolate can vary. By weight, the total amount of chocolate should be about ¾ of the amount of almond bark (or candy melts). You can use as little as half the amount or up to an equal amount.
Candy Melts/Almond Bark
Candy melts and similar things are like almond bark and are basically the same or close enough. You can use the same weight of either.
Almond bark and candy melts are usually vanilla-flavored candy coating made with vegetable fats instead of cocoa butter. They also have some coloring and flavors added. These are added to make the candy harder and a better covering for the nuts.
Almond bark comes in bars and chunks, and it is very chocolate-like in uses texture and tastes but tends to be harder. Almond bark is a bit "old school," and the more common form now is candy melts.
Almond bark is sometimes hard to find. Smaller markets will usually have during the holiday season. Walmart, I believe, usually has it in stock.
If you use almond bark, be sure to break it up some to help it melt easier.
✔️Tips
Peanuts
I suggest standard skinless dry roasted peanuts. They do need to be dry roasted to eliminate all water, which will affect the chocolate.
Some recipes use part or all unsalted. I like a little salt there, and I usually will use the lightly salted peanuts. I find this made with unsalted nuts lacking some taste. Use full salted if you want.
The size of the recipe and servings
My original recipe was double this size and had no variability. I have republished this at half original size and provided options making it much friendlier for most homes.
The serving size is about one tablespoon, which is about one heaping kitchen teaspoon. Make them a little small says the guy who has eaten hundreds of these.
❄️Storage
These candies are good at room temperature for about 5 days.
♨️Cooking
I prefer a crockpot for this. It can be done on the stovetop, but you will need to be very careful about overheating, or there will be texture issues.
Crock Pot
As written, this needs to be made in a crock pot of 3-quarts or bigger. A double recipe will fit in a 6-quart cooker.
If you use a large crock pot for the smaller recipe, it can heat faster, so in addition to my recommended check at 90 minutes into cooking, please also check at 60 minutes. But it will probably still take the full 2 hours.
The crock pot needs to be on low. This is not a recipe to be cooked on high. On low, most crock pots slowly will get to 200 degrees over 4 or more hours. So a great slow heat to melt chocolate. On high, some crock pots may run 250+ degrees. They shouldn't, but they do. Also, the run-up to full temperature is much faster on the high setting. This adds a good chance to overheat the chocolate.
Stovetop
You can do this in a large, heavy pot on the stovetop over low heat. You will need to add everything but the nuts. Stand there and frequently stir until the chocolate melts and comes together completely. This will take about 15 minutes to complete. Stir in the nuts at the end.
The crock version takes only a few minutes. Then you come back when done. I always do the crock pot method.
Recipe Updates/Changes
So, I have buffed up and changed this recipe some. Most of my updates to recipes don't touch the recipe. But here I have "changed" the recipe a bit.
This is a very forgiving recipe. Not much can go wrong with melting chocolate and adding nuts. My original version was large and provided very few options—time to fix that.
First, I have cut the size in half, which is better for most people. But you can easily make a double batch if needed. I usually do.
Second, I have provided some options for the chocolate and almond bark that should help you. The original recipe is from a different time—package sizes and availability has changed. Chocolate chips no longer come in one-pound bags, but 12 oz is common. Almond bark is hard to find, but candy melts are everywhere.
The original recipe was: 2 pounds dry roasted peanuts, 2 pounds vanilla almond bark, 1 pound chocolate chips or chunks, one 4 oz Baker German chocolate bar.
📖Crock Pot Candy Recipes
Crock Pot White Chocolate Almond Clusters
🖼️Instructions
Note: All images are for double batch, which is what we normally make. All discussion is for a smaller amount, which is half the previous published recipe.
Only a few ingredients.
Use a 3-quart crock pot or bigger. Add one pound of lightly salted dry roasted peanuts. Add 12 oz. of chocolate chips or chunks (See the discussion above or in the recipe card about the chocolate amount and types.) Top with 1 pound of vanilla almond bark (broken up) or candy melts.
Cook on low with the cover on. DO NOT cook on high. Crock pots can vary, so check the chocolate at 90 minutes into cooking. It is done when you can mix everything completely. It will take about 2 hours normally.
Allow to cool for a few minutes to firm up slightly. Then spoon heaping spoonfuls onto parchment paper. Try not to make them too big. It is candy, not cookies.
Allow to cool for about 2 hours.
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📖 Recipe
Crock Pot Chocolate Peanut Clusters
Ingredients
- 1 pound dry roasted peanuts - salted or light salted
- 1 pound almond bark - Or candy "melts"
- 12 oz chocolate - chips or chunks-see discussion in tips
Instructions
- Use a 3-quart crock pot or bigger. Add one pound of lightly salted dry roasted peanuts. Add 12 oz. of chocolate chips or chunks (See the discussion in tips about variations.) Top with 1 pound of vanilla almond bark (broken up) or candy melts.
- Cook on low with the cover on. DO NOT cook on high. Crock pots can vary, so check the chocolate at 90 minutes into cooking. It is done when you can mix everything completely. It will take about 2 hours normally.
- Allow to cool for a few minutes to firm up slightly. Then spoon heaping spoonfuls onto parchment paper. Try not to make them too big. It is candy, not cookies.
- Allow to cool for about 2 hours.
Stovetop Version
- Throw the chocolate and the almond bark (or candy melts) into a heavy based pot or pan over low heat.
- Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Stir in nuts at the end then let it cool for 5 minutes before spooning the candy out.
Recipe Notes
Pro Tips:
- This is an updated recipe. For discussion and the old recipe see Recipe Updates/Changes.
- For the chocolate, use brand name chips or chunks. I like to add a bar of Baker’s chocolate which will add more cocoa butter to help the almond bark.
- The amount of chocolate can vary. By weight, the total amount of chocolate should be about ¾ of the amount of almond bark (candy melts). You can use as little as half the amount or up to an equal amount.
- If you use almond bark in a large bar, cut it up to help it melt.
- Cook on low with the cover on. Do not cook on high.
- For the recipe as written, this fits nicely in a 3-quart crock pot. A double recipe, which I usually make, needs 6-quart or larger.
- Crock pots can vary, so check the chocolate at 90 minutes into cooking. It is done when you can mix everything completely which is usually about 2 hours.
- If you use a large crock pot for a smaller recipe, it may cook a bit faster. So check the crock pot at 60 and 90 minutes into cooking.
- You may use candy "melts" or almond bark. Get the vanilla flavor since the chocolate flavor can taste odd.
- The serving size is about one tablespoon which is about one heaping kitchen teaspoon. Make them a little small.
- Store in an airtight container on the countertop or in the fridge for up to 5 days. I do not suggest freezing chocolate.
Nutrition
Editor's Note: Originally Published November 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Heather
Is the cooking time still the same for the original larger recipe? Thanks!
Dan Mikesell AKA DrDan
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
Could you do the same recipe with shredded coconut (haystacks)? Maybe add it at the end of cooking?
Dan Mikesell AKA DrDan
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
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
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
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
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
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.
Patty
my mixture was way too thick & I added water. i guess that was a mistake. Will they still harden up?
Dan Mikesell AKA DrDan
Hi Patty,
Welcome to the blog and sorry you are having issues with this recipe. I have done this one at least 20 times (lots of holiday giving) and it works fine with my crock pot and ingredients which I vary at times.
So, let's look at your problem. If it was too thick, cook it a bit longer. Some crock pots are hotter or cooler than others.
As a general rule, water is the mortal enemy of chocolate. Adding water will make the chocolate seize up into a gooey mess and it usually can not recover from there. This is a texture issue and not a taste or safety issue so people will use the seized chocolate in baking.
If this happens again, definitely cook longer 30-60 minutes. The thickness is like half-melted ice cream usually. If you become convinced it needs something, a teaspoon or two of corn or canola oil. If you have Cisco shortening it would be preferred but most people don't have that. Be careful with either, they will make the final result softer at room temperature.
Sorry, you had issues and I can't be much help this time. Google seized chocolate for more information.
Dan
Connie
How do you cook half the recipe. Thanks for all the helpful info.
DrDan
Hi Connie,
Welcome to the blog.
To cut in half, you can just use half of the amount of each ingredient. But you can also change it up some.
We have 2 pounds of nuts to 52 oz of "chocolate" (chocolate chips, almond bark and baking chocolate) So for 1 pound of nuts, you need about 26 oz of "chocolate" give or take a little. So you could do 12 oz bag of chocolate chips, 4 oz bar of baker chocolate and about 10 oz of almond bark or candy melts. That uses the whole baking bar and bag of chips.
Happy Holidays
Dan
sara
This is my go to 'Christmas Candy Recipe'-- well not this particular one but one like it-I have been making this for about 10 years now and it just gets easier and easier-when I first started making it the recipe called for 2 1/2 hours on low- using one of the old REVEL (?)crock pots-- you could not remove the lid- you had to follow recipe exactly-- that accounted for a lot of burnt crock pot candy-through trial and error I came up with low temp- not more than one hour and you a change the recipe drastically and get some pretty darn good candy-I always use the almond bark- not the German Chocolate any more-I throw in a broken Hershey's with almonds bar if I have one - Peanuts are always salted, dry roasted and while the cluster are cooling I add some sea salt to each one-- so yummy--(:
DrDan
Hi Sara,
Welcome to the blog.
Those old crock were an adventure in cooking. Most did not have any sort of internal thermostat and just got hotter the longer they were plugged in. They could reach over 300 degrees. Chocolate will burn over 120 degrees or so.
Current crock pots should not get over 212 degrees on either high or low. High and low has more to do with timing to get to the top temp. At least that is how they should work but many don't. But still better than the old timers.
With the mass we put in the pot and on low, we are just gently melting things.
This is super easy now with the current crock pots. Almost impossible to not go well. I just published a white chocolate almond version that is even better. https://www.101cookingfortwo.com/crock-pot-white-chocolate-almond-clusters/
Thanks for the note and the trip down memory lane.
Dan
Jenny
I added a bag of small marshmallows to this recipe, it worked out perfectly!
Chris
Would there be a difference between vanilla almond bark and chocolate almond bark?
DrDan
Hi Chris,
Welcome to the blog.
The chocolate usual has some cocoa but does not have to where the vanilla has vanilla ( I had to say it). I think the vanilla adds a little something but extra cocoa wouldn't be bad either. So use what you can find.
Dan
Diane
Can you use
milk chocolate chips
DrDan
Yep, it should be fine. The milk chocolate has more sugar and less cocoa so the flavor will be slightly different but still fine. If you made a batch of each, you might not be able to tell them apart but I think I could if I knew there was a difference. But I believe I would like both equally.
Dan
Helen
Using a plastic crock pot liner makes this an even better experience!!
Gloria
What can I do if my candy is too dry
DrDan
Hi Gloria,
Welcome to the blog.
Since there are only a few ingredients one of them is not acting right. Old or poor quality chocolate would seem to be the most likely.
Also, chocolate can "seize" becoming stiff and clumpy. This can happen if exposed to water or too much heat. Here is a discussion of that. https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579 and discusses some solutions.
Dan
Lori
Going to make these today. Is there a specific nut that stands out more than another for this recipe? I saw some suggestions but wondering what the consensus is.
DrDan
Dry roasted lightly salted peanuts are my favorite. Friends use roasted almonds.
Eva
Have made different recipes for crock pot fudge before without much luck! Made this recipe and it is delicious🤗. Am making another recipe for gifts 👌🏻
monica
Well...I've made this before but I forgot the German Chocolate at the store and cant get there for a few days and I need to make it. :) So, I am going to give it a try without GC. I think all it does is add a bit more sweetness to it or more balance...I dunno. Gonna try anyways.
DrDan
Maybe some chocolate chips?
Dan
Joe
I made several batches of these, and this recipe is VERY flexible. I tried it with almonds and coconut. I added caramel chunks to the peanuts, and I also made a batch with white chocolate and cashews. Then, I tried pretzel sticks instead of nuts. We put one of each variety in gift bags to hand out during the holidays.
DrDan
Many of our friends did this over the holidays with endless variations. It just always works.
Thanks for the note and Happy Holidays.
Dan
Rita D.
I too changed out the almond bark for more chocolate. And I found something interesting. I now know why you say to use parchment paper or waxed paper - if you drop it onto aluminum foil to cool, it acts like putting them into the frig and the chocolate dries to a dull finish instead of a shine.
BEWARE all you folks who didn't go out and buy parchment paper!
Robin Baker
I I'm not a big fan of peanuts and neither is my husband, so we switched out the peanuts for cashews and made the recipe otherwise the same way... Oh my goodness! Heavenly is all I can say. Our daughter and her husband finished off what we couldn't, and I swear I put on several pounds, but it was definitely worth it!! Thanks so much
DrDan
Sounds great.
Thanks for the note and happy holidays
Dan
I'm not a cook
What about subbing in a package of caramel bits for some of the almond bark and pecans instead of peanuts. Has anyone tried it? Did it work?
DrDan
I don't know the characteristics of the caramel and how it will react to cooking like this to answer that part. But I have many friends doing pecans and almonds for the peanuts.
Bud
That is a great idea. Try adding 2 tblsp of vanilla and a 1/4 teaspoon of nutmeg to this recipe along with the original recipe. Add or substitute the pecans and any kind of nuts to this and there you will have them begging for more.
DrDan
I think way too yummy. Bound to be repeated here frequently.
I took a whole recipe to my old office last week. I make the pieces a little more appropriate size and had 120 for the 20 employees. It does make a huge amount. But I would think it would freeze well.
Dan
sara
It does freeze very well-- Christmas is such a busy time-- this is one of those things you can do ahead and freeze- I have made this at Christmas and frozen to share over Valentines Day-
Leslie
5 star recipe, easy and yummy! I put half of the candy I made in my freezer, have not tried (the frozen) version, will update after serving.