This simple slow cooker candy starts with a pantry staple and turns into 4-ingredient crockpot candy peanut clusters right in the crock. It is a handy make-ahead treat for December dessert trays because the slow cooker does the melting gently, and the sweet-salty mix sets up into easy little clusters that travel well and disappear fast.
Serve these peanut clusters on a cookie tray with fudge, sugar cookies, and pretzels, or set them out with coffee, hot cocoa, or cold milk. For a cozy December table, pile them into a lined tin, a glass jar, or a simple white platter with a few sprigs of rosemary or a red plaid napkin nearby for a festive touch.
4-Ingredient Crockpot Candy Peanut Clusters
Servings: 36 clusters
Ingredients
32 oz dry roasted peanuts
Directions
1. Pour the dry roasted peanuts into a 4- to 6-quart slow cooker. Scatter the white almond bark, semi-sweet chocolate chips, and pieces of German's sweet chocolate bar evenly over the top.
2. Cover and cook on low for 1 1/2 to 2 hours, just until the chocolate is melted. Do not stir at the beginning. Check once near the 1 1/2-hour mark so the chocolate does not scorch.
3. Stir gently until all the peanuts are evenly coated and the chocolate mixture looks smooth and well combined.
4. Line baking sheets, trays, or the counter with parchment or wax paper. Drop spoonfuls of the mixture into clusters, using about 2 tablespoons for each one.
5. Let the clusters stand at room temperature until firm, about 1 to 2 hours. Once set, store them in an airtight container.
Variations & Tips
Use liners for easy cleanup: If you have slow cooker liners, this recipe is even easier. They help with cleanup after the chocolate is scooped out.
Work in a warm kitchen: If your house is chilly in December, the clusters may take a little longer to set. You can place the trays in a cool room to help them firm up more evenly.
Make smaller bites: For dessert trays, use a heaping tablespoon instead of a larger scoop. You will get more pieces, and they are easier for guests to grab.
Do not rush the melt: Low heat is best here. High heat can make the chocolate thick or grainy, so keep the lid on and stir only after the chocolate has softened.
Storage tip: Keep the clusters in an airtight container at room temperature for up to 2 weeks. If your kitchen runs warm, store them in a cool spot so they stay firm.
