Crock Pot Chocolate Peanut Clusters are delicious and easy to make with only 4 ingredients in your crock pot or stovetop.
Chocolate-covered peanuts make the perfect gift, or keep them all for yourself—you can always make more with this smaller recipe.
🍫Ingredients
Peanuts—dry roasted- salted or light salted
Candy melts or almond bark—vanilla
Chocolate—Bakers chocolate bar with semi-sweet, milk, or dark chocolate chips or chunks
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Featured Comment from 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 homemade chocolate nut clusters recipe uses dry roasted peanuts, chocolate chips, and Baker's™ chocolate along with almond bark or candy melts to firm up the chocolate cover.
It is the holiday season, and everybody is rushed for time. But nothing will tell your friends and family you care more than homemade candy. But don't let them know how easy (and cheap) they are to make.
This easy recipe is very forgiving—change the nuts to pecans, walnuts, or almonds, add some coconut, and switch out the almond bark for candy melts. Vary the chocolate types or even the amount. It just always works.
👨🍳How to Chocolate Peanut Clusters in a Crock Pot
1️⃣You need 1 pound of chocolate by combining chips or chunks with Baker Chocolate.
2️⃣Use a 3-quart crock pot or larger. Add 1 pound of lightly salted dry roasted peanuts. Top with chocolate and 1 pound of candy melts or chunks of almond bark.
3️⃣Cook 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.
4️⃣Allow to cool for a few minutes to firm up slightly. Then scoop heaping teaspoons of the mixture onto parchment paper lined baking sheets or just parchment on a clean countertop. Try not to make them too big. It is candy, not cookies.
5️⃣Allow to cool for about 2 hours.
For more details, keep reading. See the Recipe Card below for the VIDEO SLIDE SHOW, complete instructions, and to print.
♨️Stovetop instructions
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.
The crock pot method is easier, but the stovetop is faster.
🍫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.
The amount of chocolate to melts/bark can vary. By weight, the total amount of chocolate should be approximately equal to the weight of candy melts or almond bark. But it can vary a lot and still work.
Most white chocolate is not real chocolate since it has no cocoa powder and is usually a low level of cocoa butter. Making nut clusters with white chocolate chips needs some special attention. For a crock pot candy recipe using white "chocolate" chips, see Crock Pot White Chocolate Almond Clusters.
About almond bark and 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 like walnuts, pecans, or almonds, but they should be dry-roasted to avoid moisture. If they are unsalted, a touch of salt should be considered, but be careful.
Christmas Candy Recipes
Try these easy crock pot candy recipes like Crock Pot White Chocolate Almond Clusters and Crock Pot Fudge. Or try these oven recipes, like Christmas Crack Candy, Pretzel Candies, or the popular Candied Nuts.
↕️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.
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 chocolate than chips, it will help compensate for the almond bark or candy melts lack of real chocolate.
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. This adds a good chance of overheating the chocolate.
Yes. A common addition is dried coconut. Other things may be added, but if it is something that might release liquids, it should be after all cooking before the chocolate hardens.
Things like sprinkle candies or mini marshmallows may be added after spooning out the candy. Pastel sprinkles make a lovely Easter candy touch.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Crock Pot Chocolate Peanut Clusters
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Video Slideshow
Ingredients
- 1 pound dry roasted peanuts - salted or light salted
- 1 pound candy melts or almond bark - vanilla
- 16 oz chocolate - Usually 12 oz of semi-sweet chocolate chips with 4 oz of Bakers chocolate
Instructions
- You need 1 pound of chocolate 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 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 paper lined baking sheets or just parchment on a clean countertop. Try not to make them too big. It is candy, not cookies.
- Allow to cool for about 2 hours.
Stovetop Version
- Add the chocolate and almond bark or candy melts to a large pan.
- Frequently stir until the chocolate and the almond bark or candy melts combine entirely—about 15 minutes.
- Stir in the nuts at the end.
Recipe Notes
Pro Tips:
- For the chocolate, use brand-name chocolate chips or chunks. Use semi-sweet, milk or dark chocolate chips.
- I like to add a bar of Baker’s chocolate which will add more cocoa butter to help the almond bark. That is 12 oz. of chips and 4 oz. of Baker's chocolate usually.
- 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.
- For the recipe as written, this fits nicely in a 3-quart crock pot. A double recipe, which I usually make, needs 6-quart or larger. 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. Get the vanilla flavor since the chocolate flavor can taste odd.
- The serving size is about one tablespoon which is 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
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.
Patty says
my mixture was way too thick & I added water. i guess that was a mistake. Will they still harden up?
Dan Mikesell AKA DrDan says
Hi Patty,
Welcome to the blog and sorry you are having issues with this recipe. I have done this one at least 20 times (lots of holiday giving) and it works fine with my crock pot and ingredients which I vary at times.
So, let's look at your problem. If it was too thick, cook it a bit longer. Some crock pots are hotter or cooler than others.
As a general rule, water is the mortal enemy of chocolate. Adding water will make the chocolate seize up into a gooey mess and it usually can not recover from there. This is a texture issue and not a taste or safety issue so people will use the seized chocolate in baking.
If this happens again, definitely cook longer 30-60 minutes. The thickness is like half-melted ice cream usually. If you become convinced it needs something, a teaspoon or two of corn or canola oil. If you have Cisco shortening it would be preferred but most people don't have that. Be careful with either, they will make the final result softer at room temperature.
Sorry, you had issues and I can't be much help this time. Google seized chocolate for more information.
Dan
Connie says
How do you cook half the recipe. Thanks for all the helpful info.
DrDan says
Hi Connie,
Welcome to the blog.
To cut in half, you can just use half of the amount of each ingredient. But you can also change it up some.
We have 2 pounds of nuts to 52 oz of "chocolate" (chocolate chips, almond bark and baking chocolate) So for 1 pound of nuts, you need about 26 oz of "chocolate" give or take a little. So you could do 12 oz bag of chocolate chips, 4 oz bar of baker chocolate and about 10 oz of almond bark or candy melts. That uses the whole baking bar and bag of chips.
Happy Holidays
Dan
sara says
This is my go to 'Christmas Candy Recipe'-- well not this particular one but one like it-I have been making this for about 10 years now and it just gets easier and easier-when I first started making it the recipe called for 2 1/2 hours on low- using one of the old REVEL (?)crock pots-- you could not remove the lid- you had to follow recipe exactly-- that accounted for a lot of burnt crock pot candy-through trial and error I came up with low temp- not more than one hour and you a change the recipe drastically and get some pretty darn good candy-I always use the almond bark- not the German Chocolate any more-I throw in a broken Hershey's with almonds bar if I have one - Peanuts are always salted, dry roasted and while the cluster are cooling I add some sea salt to each one-- so yummy--(:
DrDan says
Hi Sara,
Welcome to the blog.
Those old crock were an adventure in cooking. Most did not have any sort of internal thermostat and just got hotter the longer they were plugged in. They could reach over 300 degrees. Chocolate will burn over 120 degrees or so.
Current crock pots should not get over 212 degrees on either high or low. High and low has more to do with timing to get to the top temp. At least that is how they should work but many don't. But still better than the old timers.
With the mass we put in the pot and on low, we are just gently melting things.
This is super easy now with the current crock pots. Almost impossible to not go well. I just published a white chocolate almond version that is even better. https://www.101cookingfortwo.com/crock-pot-white-chocolate-almond-clusters/
Thanks for the note and the trip down memory lane.
Dan
Jenny says
I added a bag of small marshmallows to this recipe, it worked out perfectly!
Chris says
Would there be a difference between vanilla almond bark and chocolate almond bark?
DrDan says
Hi Chris,
Welcome to the blog.
The chocolate usual has some cocoa but does not have to where the vanilla has vanilla ( I had to say it). I think the vanilla adds a little something but extra cocoa wouldn't be bad either. So use what you can find.
Dan
Diane says
Can you use
milk chocolate chips
DrDan says
Yep, it should be fine. The milk chocolate has more sugar and less cocoa so the flavor will be slightly different but still fine. If you made a batch of each, you might not be able to tell them apart but I think I could if I knew there was a difference. But I believe I would like both equally.
Dan
Helen says
Using a plastic crock pot liner makes this an even better experience!!
Gloria says
What can I do if my candy is too dry
DrDan says
Hi Gloria,
Welcome to the blog.
Since there are only a few ingredients one of them is not acting right. Old or poor quality chocolate would seem to be the most likely.
Also, chocolate can "seize" becoming stiff and clumpy. This can happen if exposed to water or too much heat. Here is a discussion of that. https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579 and discusses some solutions.
Dan
Lori says
Going to make these today. Is there a specific nut that stands out more than another for this recipe? I saw some suggestions but wondering what the consensus is.
DrDan says
Dry roasted lightly salted peanuts are my favorite. Friends use roasted almonds.
Eva says
Have made different recipes for crock pot fudge before without much luck! Made this recipe and it is delicious🤗. Am making another recipe for gifts 👌🏻
monica says
Well...I've made this before but I forgot the German Chocolate at the store and cant get there for a few days and I need to make it. :) So, I am going to give it a try without GC. I think all it does is add a bit more sweetness to it or more balance...I dunno. Gonna try anyways.
DrDan says
Maybe some chocolate chips?
Dan
Joe says
I made several batches of these, and this recipe is VERY flexible. I tried it with almonds and coconut. I added caramel chunks to the peanuts, and I also made a batch with white chocolate and cashews. Then, I tried pretzel sticks instead of nuts. We put one of each variety in gift bags to hand out during the holidays.
DrDan says
Many of our friends did this over the holidays with endless variations. It just always works.
Thanks for the note and Happy Holidays.
Dan
Rita D. says
I too changed out the almond bark for more chocolate. And I found something interesting. I now know why you say to use parchment paper or waxed paper - if you drop it onto aluminum foil to cool, it acts like putting them into the frig and the chocolate dries to a dull finish instead of a shine.
BEWARE all you folks who didn't go out and buy parchment paper!
Robin Baker says
I I'm not a big fan of peanuts and neither is my husband, so we switched out the peanuts for cashews and made the recipe otherwise the same way... Oh my goodness! Heavenly is all I can say. Our daughter and her husband finished off what we couldn't, and I swear I put on several pounds, but it was definitely worth it!! Thanks so much
DrDan says
Sounds great.
Thanks for the note and happy holidays
Dan
I'm not a cook says
What about subbing in a package of caramel bits for some of the almond bark and pecans instead of peanuts. Has anyone tried it? Did it work?
DrDan says
I don't know the characteristics of the caramel and how it will react to cooking like this to answer that part. But I have many friends doing pecans and almonds for the peanuts.
Bud says
That is a great idea. Try adding 2 tblsp of vanilla and a 1/4 teaspoon of nutmeg to this recipe along with the original recipe. Add or substitute the pecans and any kind of nuts to this and there you will have them begging for more.
DrDan says
I think way too yummy. Bound to be repeated here frequently.
I took a whole recipe to my old office last week. I make the pieces a little more appropriate size and had 120 for the 20 employees. It does make a huge amount. But I would think it would freeze well.
Dan
sara says
It does freeze very well-- Christmas is such a busy time-- this is one of those things you can do ahead and freeze- I have made this at Christmas and frozen to share over Valentines Day-
Leslie says
5 star recipe, easy and yummy! I put half of the candy I made in my freezer, have not tried (the frozen) version, will update after serving.