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    🏠Home » Recipes » Candy Recipes

    Crock Pot Chocolate Peanut Clusters

    Nov 3, 2021 | Last Updated Apr 9, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.2 from 85 votes

    Chocolate peanut clusters make the perfect holiday sweet treat. With just 5 minutes of preparation time, three ingredients, and your crock pot, your delicious chocolate peanut clusters make the perfect holiday gift, a cookie exchange, or a treat for the office Christmas party.

    close up photo of a pile of Crock Pot Chocolate Peanut Clusters on a red plate

    Table of Contents
    • Ingredients for Chocolate Peanut Clusters
    • 👨‍🍳How To Make Chocolate Peanut Clusters in a Crock Pot
    • ♨️Stovetop Method
    • Serving and Recipe Size
    • âť“FAQs about Chocolate Peanut Clusters
    • ❄️Storage of Peanut Clusters
    • đź“–Crock Pot Candy Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 🖼️Step-by-Step Photo Instructions
    • đź“–Recipe
    • đź’¬ Comments

    Blue ribbon divider used for visual effect

    Introduction

    It is the holiday season, and everybody is rushed for time. But nothing will tell your friends and family you care more than homemade candy.

    Unbelievably easy, this chocolate peanut cluster recipe will take you only a few minutes of preparation time, mostly spent adding ingredients to the slow cooker. 2 hours on low in your slow cooker, and a few minutes scooping bit size pieces of your love.

    I used the Food.com version as my stated inspiration recipe. There are many similar recipes, but all seem to vary just a little, and I have given you a number of the differences as options. It is always interesting to read the comments on recipes. The comments on this one will tell the story. Everybody gave it five stars.

    This recipe is very forgiving—change the nuts to pecans, walnuts, or almonds, add some coconut, and switch out the almond bark for something else. It just always works.

    My Rating

    My rating system. Great 5 out of 5

    An easy 5. These are evil good.

    Ingredients for Chocolate Peanut Clusters

    The Chocolate

    Use good quality chocolate chips or chunks. I like to use semisweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips. Do not use the cheaper baking chips that are not real chocolate and have almost no cocoa butter.

    I like to add a Bakers German chocolate bar which is higher in cocoa butter and will add more flavor to make up for using the candy melts or almond bark.

    The amount of chocolate can vary. By weight, the total amount of chocolate should be about Âľ of the amount of almond bark (or candy melts). You can use as little as half the amount or up to an equal amount. I tend to go closer to an equal amount.

    White chocolate is not real chocolate and has a low level of cocoa butter. Making nut clusters with white chocolate needs some special attention. Please see Crock Pot White Chocolate Almond Clusters for details.

    Candy Melts or Almond Bark

    Candy melts (or almond bark) will make your homemade candy harder and cover the nuts better when cooled. They are made with hydrogenated vegetable fats instead of cocoa butter and contain artificial coloring and flavoring.

    Candy melts are the newer version of old-fashioned almond bark and are generally sold everywhere. Almond bark is harder to find.

    I suggest the white vanilla version of either one. The chocolate version will have artificial flavoring you do not want. If you use white almond bark, break it up some to help it melt easier.

    Nuts

    I suggest lightly salted skinless dry roasted peanuts. They need to be dry roasted to eliminate all water, which will affect the chocolate.

    Feel free to use other nuts like walnuts, pecans, or almonds, but they should be dry roasted to avoid moisture. If they are unsalted, a touch of salt should be considered but be careful.

    👨‍🍳How To Make Chocolate Peanut Clusters in a Crock Pot

    1. Place all the ingredients in a 3 quart or larger crock pot. Break up any large pieces of almond bark. Mix togeather.
    2. Cover and cook on low, never high.
    3. Check at 90 minutes, it will probably not be done.
    4. Stir and cook another 30+ minutes until all ingredients mix easily.
    5. Spoon out small amounts on sheets of parchment paper and allow to cool completely.

    ♨️Stovetop Method

    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. You can also use a double boiler if you have one.

    The crock pot method is easier, but the stovetop is faster.

    Serving and Recipe Size

    My original recipe was double this size and had no variability. I have republished this at half its original size, making it much friendlier for most homes. And I added some options for flexibility.

    The serving size is about one tablespoon, which is about one heaping kitchen teaspoon. Make your candies a little small, says the guy who has eaten hundreds of these.

    ❓FAQs about Chocolate Peanut Clusters

    Why do the nuts need to be dry roasted?

    Moisture and chocolate do not do well together, especially when heated. It will affect the texture but can also totally ruin the candy.

    What size crock pot to use to make chocolate peanut clusters?

    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 whole 2 hours.

    Can I cook on high?

    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 210° over 4 or more hours. So a great slow heat to melt chocolate.

    On high, some crock pots may run 250°+. 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.

    ❄️Storage of Peanut Clusters

    Chocolate peanut clusters are best stored at room temperature for 4-5 days, preferable in an airtight container.

    You can freeze them in a freezer bag in a single layer. They will be good in a freezer for 3 months,

    đź“–Crock Pot Candy Recipes

    Crock Pot White Chocolate Almond Clusters

    Crock Pot Fudge

    Banner for Christmas Candy Recipes

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Appetizer and Party Recipes, Candy Recipes, Crock Pot Recipes, Featured | Crock Pot Recipes, Holiday Recipes, Small Crock Pots Recipes
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    🖼️Step-by-Step Photo Instructions

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Appetizer and Party Recipes, Candy Recipes, Crock Pot Recipes, Featured | Crock Pot Recipes, Holiday Recipes, Small Crock Pots Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Note: All images are for a double batch, which we usually make. All discussion is for a smaller amount, half the previous published recipe.

    peanuts with chocolate for candy

    Only a few ingredients.

    adding almond bark to the crock pot

    Use a 3-quart crock pot or bigger. Add one pound of lightly salted dry roasted peanuts. Add 16 oz. of chocolate chips or chunks and Bakers chocolate (See the discussion above or the recipe card about the chocolate amount and types.) Top with 1 pound of vanilla almond bark (broken up) or candy melts.

    melted chocolate in crock pot mixing with spoon

    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 thoroughly. It will take about 2 hours usually.

    spooning melted candy onto parchment paper

    Allow to cool for a few minutes to firm up slightly. Then scoop heaping spoonfuls of the mixture onto parchment paper lined baking sheets or just parchment on a clean countertop. Try not to make them too big. It is candy, not cookies.

    peanut clustes cooling on parchment

    Allow to cool for about 2 hours.

    peanut cluster on parchment
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    đź“–Recipe

    Chocolate Peanut Clusters on a red plate

    Crock Pot Chocolate Peanut Clusters

    From Dan Mikesell AKA DrDan
    Chocolate peanut clusters make the perfect holiday sweet treat. With just 5 minutes of preparation time, three ingredients, and your crock pot, your delicious chocolate peanut clusters make the perfect holiday gift, a cookie exchange, or a treat for the office Christmas party.
    Tap to leave a Rating
    4.2 from 85 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 5 minutes
    Servings #/Adjust if desired 48

    Ingredients

    US Customary - Convert to Metric
    • 1 pound dry roasted peanuts - salted or light salted
    • 1 pound candy melts or almond bark - vanilla
    • 16 oz chocolate - Usually 12 oz of chips with 4 oz of Bakers chocolate

    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 plus 4 oz, of Baker's chocolate. Top with 1 pound of vanilla almond bark (broken up) or candy melts.
      adding almond bark to the crock pot
    • Allow to cool for a few minutes to firm up slightly. Then scoop heaping spoonfuls of the mixture onto parchment paper. Try not to make them too big. It is candy, not cookies.
      melted chocolate in crock pot mixing with spoon
    • 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.
      spooning melted candy onto parchment paper
    • Allow to cool for about 2 hours.
      peanut clustes cooling on parchment

    Stovetop Version

    • Place the chocolate and the candy melts (or almond bark) into a pan over low heat.
      peanuts with chocolate for candy
    • 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.
      peanut cluster on parchment
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. 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. That is 12 oz. of chips and 4 oz. of Baker's chocolate usually.
    2. The amount of chocolate can vary. The amount of chocolate should about equal to the candy melts but can be as little as half the amount.
    3. If you use almond bark in a large bar, cut it up to help it melt.
    4. Use the dry roasted nuts you want.
    5. Cook on low with the cover on. Do not cook on high.
    6. 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.
    7. 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.
    8. 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.
    9. You may use candy "melts" or almond bark. Get the vanilla flavor since the chocolate flavor can taste odd.
    10. The serving size is about one tablespoon which is about one heaping kitchen teaspoon. Make them a little small.
    11. While still hot, give them a topping of a few candy sprinkles if you want for the kids.
    12. Chocolate peanut clusters are good stored at room temperature for 4-5 days. You can freeze them in a freezer bag in a single layer. They will be good in a freezer for 3 months,

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 109 kcal (5%) | Carbohydrates : 9 g (3%) | Protein : 2 g (4%) | Fat : 7 g (11%) | Saturated Fat : 3 g (15%) | Sodium : 67 mg (3%) | Potassium : 62 mg (2%) | Fiber : 1 g (4%) | Sugar : 7 g (8%) | Calcium : 5 mg (1%) | Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Appetizer
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published November 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Cynthia W

      December 31, 2019 at 10:56 am

      5 stars
      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?

      Reply
      • Dan Mikesell AKA DrDan

        December 31, 2019 at 11:11 am

        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

    2. Kellie

      December 17, 2019 at 12:37 am

      5 stars
      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.

      Reply
    3. Patty

      December 06, 2019 at 9:39 pm

      my mixture was way too thick & I added water. i guess that was a mistake. Will they still harden up?

      Reply
      • Dan Mikesell AKA DrDan

        December 06, 2019 at 10:06 pm

        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

    4. Connie

      December 22, 2018 at 8:08 am

      How do you cook half the recipe. Thanks for all the helpful info.

      Reply
      • DrDan

        December 22, 2018 at 12:18 pm

        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

    5. sara

      December 08, 2018 at 8:44 pm

      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--(:

      Reply
      • DrDan

        December 08, 2018 at 9:01 pm

        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

    6. Jenny

      November 06, 2018 at 10:00 am

      I added a bag of small marshmallows to this recipe, it worked out perfectly!

      Reply
    7. Chris

      October 30, 2018 at 4:02 pm

      Would there be a difference between vanilla almond bark and chocolate almond bark?

      Reply
      • DrDan

        October 30, 2018 at 7:23 pm

        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

    8. Diane

      August 06, 2018 at 9:38 am

      Can you use
      milk chocolate chips

      Reply
      • DrDan

        August 06, 2018 at 9:56 am

        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

    9. Helen

      December 14, 2017 at 6:16 pm

      Using a plastic crock pot liner makes this an even better experience!!

      Reply
      • Gloria

        November 26, 2018 at 4:06 pm

        What can I do if my candy is too dry

      • DrDan

        November 26, 2018 at 5:03 pm

        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

    10. Lori

      December 10, 2017 at 7:18 am

      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.

      Reply
      • DrDan

        December 10, 2017 at 7:57 am

        Dry roasted lightly salted peanuts are my favorite. Friends use roasted almonds.

    11. Eva

      December 06, 2017 at 10:54 pm

      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 👌🏻

      Reply
    12. monica

      January 30, 2017 at 9:43 pm

      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.

      Reply
      • DrDan

        January 30, 2017 at 9:50 pm

        Maybe some chocolate chips?
        Dan

    13. Joe

      January 02, 2017 at 11:02 am

      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.

      Reply
      • DrDan

        January 02, 2017 at 7:19 pm

        Many of our friends did this over the holidays with endless variations. It just always works.
        Thanks for the note and Happy Holidays.

        Dan

    14. Rita D.

      December 23, 2016 at 5:56 pm

      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!

      Reply
    15. Robin Baker

      December 20, 2016 at 8:03 pm

      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

      Reply
      • DrDan

        December 20, 2016 at 8:05 pm

        Sounds great.
        Thanks for the note and happy holidays

        Dan

    16. I'm not a cook

      December 18, 2016 at 9:33 am

      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?

      Reply
      • DrDan

        December 18, 2016 at 9:40 am

        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

        December 21, 2016 at 6:50 pm

        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.

    17. DrDan

      December 03, 2016 at 4:54 pm

      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

      Reply
      • sara

        December 08, 2018 at 8:47 pm

        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-

    18. Leslie

      December 03, 2016 at 4:16 pm

      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.

      Reply
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