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.

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)

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

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.