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Slow Cooker Peanut Clusters

Chocolate Christmas Recipe

As we are getting closer to Christmas I start going through my standard Christmas treats and baking list to see what I should make this year. But I can't help but look up some new ones too, to change things up a bit. And since I'm very partial to chocolate AND peanut butter, I inevitably turn to recipes with those ingredients. I found this one, that actually uses the slow cooker and only a few ingredients, which I thought was just fantastic! To make this a nut-free treat, replace the peanuts with shredded coconut, or dried fruit (or a combination of both) and omit the peanut butter chips. Enjoy!
What you need:
  • 16 ounces unsalted peanuts (or dry roasted peanuts)
  • 16 ounces salted peanuts
  • 1 (12-ounce bag) semisweet chocolate chips
  • 1 (12-ounce bag) milk chocolate chips
  • 2 (10-ounce bags) peanut butter chips
  • 2 (16-ounce packages) white almond bark or vanilla candy melts
  • Christmas-themed sprinkles (optional)
How to make them:
  1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
  2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
  3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Sprinkle holiday sprinkles if desired. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!

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