Chocolate Peanut Clusters are easy to make in your crock pot, microwave, or stovetop. Use four ingredients for the best nut clusters—nuts, chocolate chips, almond bark, and Bakers chocolate to boost the quality. Nothing says love like a gift of delicious homemade candy, so give them your best.
🍫Ingredients
Peanuts—dry roasted- salted or light salted. Other nuts may be used.
Almond bark or candy melts—Vanilla
Bakers chocolate bar
Chocolate Chips—semi-sweet, milk, or dark chocolate chips or chunks
Jump To (scroll for more)
- 🍫Ingredients
- Why this recipe works so well
- 👨🍳How to Chocolate Peanut Clusters in a Crock Pot—Step-by-Step Photo Instructions
- 🍫Chocolate options and variations
- 🥣Almond bark or candy melts.
- 🥜What nuts to use?
- 🤔Optional ingredients
- ♨️Stovetop instructions
- 〰️Microwave instructions
- 🎅Christmas Candy Recipes
- ↕️Crock pot size and making a bigger or smaller recipe
- ❄️How to store chocolate peanut clusters
- ❓FAQs
- 📖 Recipe
Featured Comment by Jan:
⭐⭐⭐⭐⭐"Oh my gosh! Seriously, the best chocolate-covered peanuts I have ever made! I really don't know if they will last until Christmas at the rate we are "testing" them.."
This easy, economical recipe for candy nut clusters is very forgiving. You can change the nuts to pecans, walnuts, or almonds, add some coconut, and swap out the almond bark for candy melts. You can also vary the types of chocolate or even the amount. It just always works.
The easiest, never-fail method of making peanut clusters is using a crock pot, which has low, gentle heat. However, you can also use the stovetop or microwave (see the separate instructions below). All we are really doing is melting the coating and then adding the nuts—no baking or cooking is needed.
Why this recipe works so well
This four-ingredient recipe makes the best nut clusters. In addition to peanuts (or other nuts) and chocolate from good quality chocolate chips, the almond bark adds saturated fats to harden the chocolate coat and improve coverage. The fourth ingredient, Baker chocolate, is to add more cocoa butter for improved quality of the chocolate coat.
Some recipes use three ingredients, eliminating the Baker chocolate, which decreases the quality of the coating. A few recipes have only two ingredients: nuts and either chocolate chips or almond bark, further reducing the quality of the coating.
👨🍳How to Chocolate Peanut Clusters in a Crock Pot—Step-by-Step Photo Instructions
Instructions for the stovetop and microwave are in the post below.
1. Add lightly salted dry-roasted peanuts to a 3-quart or larger crock pot. Top with chocolate chips, broken-up Baker's chocolate, and almond bark or candy melts.
2. Cook on low with the lid on. DO NOT cook on high. Crock pots vary, so stir and check the chocolate 90 minutes into cooking. It is done when you can mix everything thoroughly. It will usually take about 2 hours.
3. Let the candy cool for a few minutes to firm up slightly. Then, scoop heaping teaspoons of the mixture onto parchment-lined baking sheets or parchment on a clean countertop. Try not to make them too big. It is candy, not cookies.
4. Allow to cool for about 2 hours.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🍫Chocolate options and variations
Use good-quality chocolate chips or chunks. I like semi-sweet chocolate chips, but you can use milk or dark chocolate chips. Do not use the cheaper baking chips that are not real chocolate and have almost no cocoa butter—quality matters.
Add a Baker's German chocolate bar higher in cocoa butter for more flavor to make up for using the candy melts or almond bark.
Most white chocolate is not "real" chocolate because it lacks cocoa powder and usually has a low level of cocoa butter. Making nut clusters with white chocolate chips requires special attention. For a crock pot candy recipe using white "chocolate" chips, see Crock Pot White Chocolate Almond Clusters.
The ratio of the amount of chocolate to the amount of almond bark can vary. By weight, the total amount of chocolate should be approximately equal to the weight of candy melts or almond bark. However, it can vary widely and still work.
🥣Almond bark or candy melts.
Almond bark and candy melts will make your homemade candy harder and cover the nuts better when cooled. They are made with hydrogenated vegetable fats instead of cocoa butter and contain artificial coloring and flavoring.
Candy melts are the newer version of old-fashioned almond bark and are sold everywhere. Almond bark is harder to find. Use them interchangeably by weight.
Use only the white vanilla version of either one. The chocolate version will have artificial flavoring you do not want. If you use white almond bark, break it up to help it melt quickly.
🥜What nuts to use?
Use lightly salted skinless peanuts—dry roasted to eliminate all water, which will affect the chocolate.
Feel free to use other nuts, such as walnuts, pecans, almonds, or mixed nuts, but they should be dry-roasted to avoid moisture. If they are unsalted, a touch of salt should be considered, but be careful.
🤔Optional ingredients
Other ingredients may be added after all cooking and before spooning out. Dried coconut is a common addition.
After spooning out the candy, sprinkles or mini marshmallows may be added. Pastel sprinkles make a lovely Easter candy touch. Some people like a very light sprinkle of coarse salt.
♨️Stovetop instructions
The crock pot method is easier, but the stovetop is faster.
You can do this in a large pot on the stovetop over low heat. You will need to add everything but the nuts. Stand there and frequently stir until the chocolate and the almond bark or melts combine entirely. This will take about 15 minutes to complete. Stir in the nuts at the end. You can also use a double boiler if you have one.
〰️Microwave instructions
To make chocolate peanut clusters in the microwave, start with a large microwave-safe bowl. Add everything but with no nuts. Microwave on high for 30 seconds, then stir. Continue to cook for 30 seconds, stir, and repeat until all the ingredients are melted and mixed easily. Then mix in the nuts.
Since microwaves are variable in power and dependent on the mass being cooked, time may vary greatly. For this version with 2 pounds of chocolate and almond bark, I would estimate 4-5 minutes.
🎅Christmas Candy Recipes
Try these easy crock pot candy recipes like Crock Pot Fudge. Or try these oven recipes, like Christmas Crack Candy, Pretzel Candies, or the popular Cinnamon Candied Almonds.
Crock Pot White Chocolate Almond Clusters
Super easy and delicious white chocolate almond clusters are the perfect gift for the holidays or for any special occasion.
↕️Crock pot size and making a bigger or smaller recipe
My original recipe produced 98 candies and had no variability. My current recipe makes 48 pieces and is more flexible. The serving size is about one tablespoon—use a heaping kitchen teaspoon. Make your candies a little small, says the guy who has eaten hundreds of these.
This recipe needs a slow cooker of 3-quarts or larger. A double recipe will fit in a 6-quart cooker. A half recipe will work in a 2-quart mini-crock pot.
If you use a large crock pot for the smaller recipe, it can heat faster, so in addition to my recommended check at 90 minutes into cooking, please also check at 60 minutes. But it will probably still take the whole 2 hours.
To adjust the recipe size
- Use the recipe card and adjust the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
❄️How to store chocolate peanut clusters
Chocolate peanut clusters may be kept at room temperature for 4-5 days or up to a month refrigerated in an airtight container.
You can freeze them in a freezer bag in a single layer. They will be good in a freezer for 3 months.
❓FAQs
Moisture and chocolate do not do well together, especially when heated. It will affect the texture but can also totally ruin the candy.
No, but your chocolate candy will be better with it. With more real cocoa butter than chocolate chips, it will help compensate for the almond bark or candy melts.
The crock pot needs to be on low. This is not a recipe to be cooked on high. Most crock pots will slowly reach 210° over hours on low. So, it's a great slow heat to melt chocolate.
On high, some crock pots may run 250°+. They shouldn't, but they do. Also, the run-up to full temperature is much faster on the high setting which may overheat the chocolate.
📖 Recipe
Crock Pot Chocolate Peanut Clusters
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Ingredients
- 1 pound dry roasted peanuts - salted or light salted
- 1 pound candy melts or almond bark - vanilla
- 12 oz chocolate chips - good quality
- 4 oz Bakers chocolate
Instructions
- You need 1 pound of chocolate, which you can make by combining chips or chunks with Baker Chocolate. Use a 3-quart crock pot or larger. Add 1 pound of lightly salted dry roasted peanuts. Top with the chocolate chips and broken up Bakers chocolate and 1 pound of candy melts or chunks of almond bark.
- Cook on low with the lid on. DO NOT cook on high. Crock pots vary, so stir and check the chocolate 90 minutes into cooking. It is done when you can mix everything thoroughly. It will usually take about 2 hours.
- Allow to cool for a few minutes to firm up slightly. Then, scoop heaping teaspoons of the mixture onto parchment-lined baking sheets or parchment on a clean countertop. Try not to make them too big. This is candy, not cookies.
- Allow to cool for about 2 hours.
Recipe Notes
Pro Tips:
- The stovetop and microwave instructions are in the post. I recommend the crock pot method.
- For the chocolate, use brand-name chocolate chips or chunks. Use semi-sweet, milk, or dark chocolate chips.
- I like adding a bar of Baker’s chocolate with more cocoa butter to help the almond bark. That is usually 12 oz. of chips and 4 oz. of Baker's chocolate.
- The amount of chocolate can vary. The amount of chocolate should be about equal to the candy melts (or almond bark),
- Use any dry-roasted nuts you want.
- Cook on low with the cover on. Do not cook on high.
- The recipe, as written, fits nicely in a 3-quart crock pot. A double recipe, which I usually make, needs a 6-quart or larger pot. A half recipe will fit in a 2-quart mini crock pot.
- Crock pots can vary, so check the chocolate at 90 minutes into cooking. It is done when you can mix everything completely, which is usually about 2 hours.
- If you use a large crock pot for a smaller recipe, it may cook a bit faster. So check the crock pot at 60 and 90 minutes into cooking.
- You may use candy "melts" or almond bark. Choose vanilla flavor, as chocolate can taste odd.
- The serving size is about one tablespoon, about one heaping kitchen teaspoon. Make them a little small.
- While still hot, give them a topping of a few candy sprinkles if you want for the kids.
- Chocolate peanut clusters are good stored at room temperature for 4-5 days. You can freeze them in a freezer bag in a single layer. They will be good in a freezer for 3 months,
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Inspired by a Food.com version of chocolate peanut clusters.
Editor's Note: Originally Published November 25, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gloria M says
Is there a way to add and how would I do that? 🌴
Dan Mikesell AKA DrDan says
Hi Gloria,
Welcome to the blog.
I assume you mean to add optional ingredients. Please see the section in the post. https://www.101cookingfortwo.com/4-ingredient-crock-pot-chocolate-peanut-clusters/#🤔optional-ingredients
Hope that helps.
Dan
James says
Fantastic recipe. So good! Made a test batch before Christmas using peanuts. Followed the recipe as printed. Turned out great - gave away to neighbors as gifts. I changed a few things for family Christmas. Peanuts > Pecans (daughter=no peanuts). 16oz candy melts > 12oz candy melts (Aldi only sells 24oz PKG, Meijer sells 16oz PKG). And last Semi-Sweet chocolate > Dark chocolate. Christmas batch turned out even better. Changes (in my opinion) took a good recipe to a great recipe.
Dan Mikesell AKA DrDan says
Hi James,
Thanks for the note and variations. Recipes are only guidelines and should always be open to modifications. Hopefully you have inspired others to do the same.
Dan
David says
Hi Dan..
A friend of mine gave me a bag of Merkins Milk chocolate wafers ...
They look like melts.
Is this something that could replace the semi-sweet chocolate chips?
I made your recipe last year and everyone loved them so much I only got a few ..lol!
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog and I'm sorry for the delay in response but I was traveling without a computer and just got home.
About the wafers. Most things labeled as wafers are really version of candy melts/almond bark. I'm not exactly sure what you have—I'm not getting an exact match.
If you use them like candy melts but are wrong—the coating will be a little softer. If you use them like chocolate chips but they are really more like candy melts, you will have somewhat less taste and harder candy coat.
Dan
David says
Thanks Dan and no worries... My friend got these in Lancaster PA and are supposed to be Amish made.. might be why you couldn't find there. They probably are not in grocery stores.. I think what I'll do is just follow your recipe :-) then maybe just melt the wafers and dip pretzels in it or something :-)
Merry Christmas!
Linda says
Can I use some Old fashioned Herseys Chocolate?
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog.
I'm not sure what type of Hersheys Chocolate you are referring to. If you are talking Hershey chocolate chips, sure. They made a bakers chocolate for cooking many years ago, like the Baker's brand I refer to in the recipe but it has been decades since I saw it. I would not use candy bars or powdered chocolate.
Dan
Jan Kolkema says
Oh my gosh! Seriously the best chocolate covered peanuts I have ever made! I really don't know if they will last until Christmas at the rate we are "testing" them....I used a cookie scoop to plop them on the parchment to cool...next time( and there will be a next time...and I won't wait until Christmas) I will add a few flakes, maybe one or two, of sea salt on top before they cool... thanks for a great recipe!
Janice Godek says
Hi Dr. Dan,
Can a dark chocolate be substituted for the milk chocolate? If so, how would the measurements change? My husband loves dark chocolate covered cashews and is having trouble finding any of good quality.
I truly enjoy your recipes and pictures and will await your reply.
Thank you, Janice
Dan Mikesell AKA DrDan says
Hi Janice,
Welcome to the blog.
Yes, definitely. This substitute is covered in the post, also. But NOT in the post, if you want to go intense into the dark chocolate, then use a dark version of the bakers chocolate (if they still make it) or boost the amount of dark chocolate chips to equal the amount of candy melts/almond bark. But don't go to the "chocolate" versions of melts/bark—that will change the taste some.
Enjoy your candy making.
Dan
Heather says
Is the cooking time still the same for the original larger recipe? Thanks!
Dan Mikesell AKA DrDan says
Hi Heather,
Welcome to the blog.
Cooking time is esentually the same. Remember that small volumes in large crock pots can cook a bit faster and the is some variability with different crock pots. The end point of cook is when it is all melted and comes together. So check a bit early if you are unsure. I have done this as a double in three different larger crock pots and cut down in my 3.5-qt crock pot. All took 2 hours.
Dan
Susan says
Could you do the same recipe with shredded coconut (haystacks)? Maybe add it at the end of cooking?
Dan Mikesell AKA DrDan says
Hi Susan,
Yep. Once the chocolate/almond bark is melted, you can add anything to it. So skip the nuts, melt, then add anything you want before spooning it out.
Dan
Cynthia W says
Hi DrDan,
Thanks for your response to my question regarding nut substitutions. Will give it a try.
How long will the candy last? Will be making your recipe with the nuts for gift giving. Thanks much.
Dan Mikesell AKA DrDan says
Hi again,
I would say airtight container for about 1 week at room temperature, 2-3 weeks refrigerated and probably 2-3 months frozen. I think these are very conservative numbers and are based on other candy. I have never had this last more than 3 days since they are quick to be eaten.
I doubt the pretzels will stay crunchy though since they will absorb the oil. You might want to freeze quickly if using other than nuts.
Dan
Dan
Cynthia W says
Hi Dr Dan,
Thanks for this easy, yummy candy recipe. My son is allergic to nuts, so I want to substitute pretzels and/or granola for crunch and salty taste. Would it be better to melt chocolates and almond bark and then mix in pretzels/ granola at the end to keep them crunchy?
Dan Mikesell AKA DrDan says
Hi Cynthia,
Welcome to the blog. Your plan sounds good.
There is no water in the ingredients but there are oils that would absorb into the pretzels or granola and could make them soft.
So get it all melted and mixed evenly. Then when you turn off the crock pot, mix in your things quickly since they are room temperature and will make the chocolate set up a bit faster. Make out the candies quickly also.
I hope that helps and thanks for the rating.
Dan
Kellie says
I just took your earlier comment suggestion on how one might tweak for a half batch (12 oz. choc. chips, all 4 oz. baking chocolate, 10 oz. almond bark) and am happy to report that it looks and tastes like a successful first-ever batch of these. With a big glass of milk (and a few antacid tablets), I could eat a pile of 'em for breakfast.