Slow Cooker Peanut Clusters
Slow Cooker Peanut Clusters made with roasted peanuts slow cooked in melted chocolate chips and almond bark, PERFECT for a Christmas activity or gifts!
Servings: 50 servings
Calories: 264kcal
Equipment
- 1 6-7 quart slow cooker
- 4 half-sheet pans (or two big ones)
- 1 cookie scoop
Ingredients
- 32 ounces roasted salted peanuts
- 16 ounces vanilla almond bark
- 16 ounces chocolate almond bark
- 12 ounces semi-sweet chocolate chips (1 bag)
- 4 ounces german's sweet chocolate bar
- 3 tablespoons sprinkles (optional)
Instructions
- In a slow cooker add the vanilla and chocolate almond bark, breaking up the pieces so they fit nicely.
- Pour the peanuts over the almond bark, spreading out in an even layer.
- Add the chocolate chips and german's chocolate bar in a layer on top of the peanuts.
- Close the slow cooker lid and cook on low for 1 1/2 hours. Once time is up, stir everything together. If there are any pieces of chocolate that haven't melted, put the lid back on and cook an additional 30 minutes, or until everything is melted.
- Stir everything together until well combined. Using and ice cream scoop, drop clusters onto a baking sheet lined with parchment paper, leaving some space between each one.
- Add any sprinkles now. Then let them sit at room temperature to set for 1-2 hours, or until hard.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for up to a month. Use parchment paper to separate the layers so they don't stick together.
Freeze for 3-4 months in a freezer safe container.
Cooking Tips
- This makes about 50 clusters, but that can vary depending on the size of your scoops.
- Always use the "low" setting on the crock pot. This makes sure the chocolate melts nice and smooth, and doesn't burn.
- We're using enough almond bark to mostly prevent the chocolate from seizing, but make sure there's no moisture in the slow cooker before adding all of the ingredients, just in case.
- Line the baking sheets with parchment paper. This helps keep the chocolate peanut clusters from sticking.
- Work quickly once the chocolate is fully melted. Once the chocolate cools down too much, it'll be harder to scoop.
- The clusters can take 1-2 hours to set at room temperature. After that, I move them to airtight containers in the refrigerator to maintain the best quality.
- Add any toppings you'd like, like sprinkles, before the chocolate peanut clusters set to make sure they stick.
Nutrition
Calories: 264kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 0.5mg | Sodium: 85mg | Potassium: 196mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4IU | Calcium: 24mg | Iron: 1mg
