I make rich, glossy chocolate-peanut clusters right in the slow cooker, and they set into crunchy, sweet-salty bites that remind me of the easiest holiday treat ever—no tempering, no fuss.

Why You’ll Love This Recipe

• I let the slow cooker do the melting so I don’t babysit a double boiler.

• I get a big-batch treat perfect for gifting, parties, or snack jars.

• I mix pantry-friendly chocolates with peanuts for guaranteed crunch.

• I customize the add-ins—pretzels, dried fruit, sprinkles—so every batch feels new.

• I scoop, set, and store; cleanup stays simple with parchment-lined trays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 32 oz chocolate almond bark (or chocolate candy coating), chopped

• 12 oz semi-sweet chocolate chips

• 12 oz milk chocolate chips

• 10 oz peanut butter chips (optional, for a peanut-butter twist)

• 16 oz dry-roasted salted peanuts

• 16 oz dry-roasted unsalted peanuts (or I use all salted if I prefer)

• 1 tsp vanilla extract (optional)

• flaky sea salt, sprinkles, or crushed pretzels for topping (optional)

Directions

1. I line two baking sheets with parchment and set out a small cookie scoop or tablespoon.

2. I add the almond bark and all chips to the slow cooker first, then pour the peanuts on top (this helps prevent scorching).

3. I cover and cook on Low for 1½–2 hours without stirring.

4. I uncover, stir until silky-smooth, and blend in the vanilla if I’m using it.

5. I scoop heaping tablespoon mounds onto the parchment. I finish with a pinch of flaky salt or sprinkles if I like.

6. I let the clusters set at room temperature 1–2 hours (or I chill 20–30 minutes) until firm.

Servings and timing

• Servings: about 50 clusters (1 heaping tablespoon each)

• Prep Time: 10 minutes

• Cook Time: 1½–2 hours (hands-off)

• Set Time: 30–120 minutes

• Total Time: about 2½–3½ hours, mostly unattended

Variations

• White Chocolate Cranberry Pistachio: I swap almond bark for white, then stir in dried cranberries and chopped pistachios.

• Turtle Clusters: I use pecans instead of peanuts and drizzle set candies with warmed caramel.

• Pretzel Crunch: I fold in a big handful of crushed pretzels right before scooping.

• Espresso Chocolate: I add 1–2 tsp instant espresso powder to the melted chocolate for depth.

• Spicy-Salty: I finish each mound with a tiny pinch of cayenne and flaky salt.

storage/reheating

• Room Temp: I store candies airtight in a cool spot for up to 2 weeks.

• Fridge: I refrigerate up to 1 month; I let them sit a few minutes before serving so the chocolate softens slightly.

• Freezer: I freeze up to 3 months, layered with parchment; I thaw in the container to avoid condensation.

• If the mixture sets before I’m done scooping, I return it to the slow cooker on Warm and stir until scoopable again.

FAQs

Can I skip the almond bark and use only real chocolate?

I can, but I find candy coating/almond bark more forgiving. If I use only chocolate, I stir in 1–2 teaspoons neutral oil to help with shine and easier setting.

Why did my chocolate seize or turn grainy?

I keep the lid on during melting and avoid lifting it early so condensation doesn’t drip in. I also stay on Low; High heat can scorch and seize chocolate.

Can I cook on High to speed things up?

I don’t recommend it—High can scorch the chocolate. If I’m in a hurry, I melt on Low for about 1 hour, stirring every 15 minutes once things start melting.

What nuts or mix-ins work besides peanuts?

I swap in almonds, pecans, cashews, or a mix. I also fold in mini marshmallows, toffee bits, or chopped pretzels right before scooping.

How big should I make each candy?

I use a small cookie scoop (about 1 tablespoon) for bite-size clusters. For larger clusters, I use 2 tablespoons and add a few minutes to the set time.

Conclusion

I lean on crockpot candy whenever I want maximum payoff with minimum effort. By layering the chocolates under the nuts, melting low and slow, and scooping onto parchment, I get shiny, crunchy clusters that store well, travel well, and disappear fast

Crockpot Candy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evee
• Total Time: 2.5–3.5 hours
• Yield: About 50 clusters

Print Recipe

Pin Recipe

Description

Easy slow cooker chocolate-peanut clusters made with a mix of chocolates and nuts for a sweet-salty holiday treat—no tempering or fuss required.

---

Ingredients

32 oz chocolate almond bark (or candy coating), chopped

12 oz semi-sweet chocolate chips

12 oz milk chocolate chips

10 oz peanut butter chips (optional)

16 oz dry-roasted salted peanuts

16 oz dry-roasted unsalted peanuts (or all salted, if preferred)

1 tsp vanilla extract (optional)

Flaky sea salt, sprinkles, or crushed pretzels for topping (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line two baking sheets with parchment and set out a small cookie scoop or tablespoon.
2. Place almond bark, chocolate chips, and peanut butter chips (if using) into slow cooker. Add peanuts on top.
3. Cover and cook on Low for 1½–2 hours without stirring.
4. Uncover, stir until smooth, and blend in vanilla (if using).
5. Scoop heaping tablespoon mounds onto parchment; sprinkle with toppings if desired.
6. Let set at room temp 1–2 hours or chill 20–30 minutes until firm.

Notes

Layering chocolate on the bottom prevents scorching.

For larger clusters, use 2 tablespoons of mixture per candy.

If mixture firms before scooping is done, return to slow cooker on Warm.

• Prep Time: 10 minutes
• Cook Time: 1.5–2 hours (hands-off)
• Category: Dessert, Candy
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 cluster
• Calories: 140
• Sugar: 10g
• Sodium: 80mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg