Easy Slow Cooker Chocolate Peanut Clusters
Chocolate Peanut Clusters are a sweet treat any time of year.
Servings: 82
Equipment
- 6 Quart Crock-Pot
- Rubber Spatula
- Silicone Baking Mat
- Cookie Sheet
Ingredients
- 2 16 ounce Jars Salted and Dry Roasted Peanuts
- 32 ounces White/ Vanilla Almond Bark also known as candy coating, broken into large pieces.
- 1 ¼ cups Dark Chocolate Chips
- ¾ cup Butterscotch Chips
- Festive nonpareils optional garnish
- Flaked Sea Salt optional garnish
- Non-stick Cooking Spray
Instructions
- Lightly coat a 6-quart crockpot with nonstick cooking spray.Non-stick Cooking Spray
- Layer the ingredients in the crockpot in the following order: peanuts, almond bark, dark chocolate chips, and butterscotch chips. Do Not Stir!2 16 ounce Jars Salted and Dry Roasted Peanuts, 32 ounces White/ Vanilla Almond Bark, 1 ¼ cups Dark Chocolate Chips, ¾ cup Butterscotch Chips
- Cover with the crockpot lid and cook on low for 1 hour. Do Not Stir. Do not lift the lid.
- After an hour has passed, remove the lid carefully, do not allow any condensation that may have formed to fall into the peanut mixture, and stir until the peanuts are completely coated with chocolate. Wipe any condensation off of the lid and cover the crockpot again. Continue to cook on low, stirring every 15 minutes for an additional hour. Turn off the crockpot.
- Line a few baking sheets with a silicone baking mat or parchment paper. Using a tablespoon-sized cookie scoop, drop spoonfuls of the chocolate peanut mixture onto the prepared baking sheets, leaving some space between them. Sprinkle festive nonpareils or sea salt on each cluster if desired. Leave some plain if desired.Festive nonpareils, Flaked Sea Salt
- Chill in the refrigerator for up to 60 minutes to set or allow to set up on the counter until firm to the touch.
- Store in a single layer in an airtight container.
