Just 4 ingredients and your slow cooker create these amazing rich Slow Cooker Chocolate Peanut Clusters.
As a child, my favorite candy bar was Mr. Goodbar — the creamy chocolate paired with crunchy peanuts was irresistible. That combination remains my top pick for chocolate treats.
A few years back I discovered Trisha Yearwood’s slow cooker candy method and had to try it. The peanut clusters were so good my family finished the first batch in no time and I ended up making a second one immediately.
The following year I had trouble with new slow cookers that ran hotter than expected and I burned a batch even on the warm setting. After testing different cookers and adapting the technique, I discovered a reliable approach that prevents burning and still yields perfect clusters. Below is the updated method for those newer slow cookers that cook a bit more aggressively.
How To Make Slow Cooker Peanut Clusters
Start by placing 2 lbs of dry roasted salted peanuts in the bottom of the slow cooker. Add a 4 oz. German chocolate baking bar, broken into pieces.
Sprinkle 1 3/4 cups of semi-sweet chocolate chips over the nuts and broken German chocolate. Top with a 24 oz. package of white Almond Bark, broken into large squares. No need for specialty brands — a standard store brand works fine.
Set the slow cooker to the warm or low setting, depending on your model. Important: the original versions of this recipe call for several hours of cooking — do not follow those long times on modern slow cookers. Instead, check after 20 minutes. If the edges of the almond bark are softening, give everything a good stir. If you don’t see melting yet, replace the lid and check again in 10 minutes.
Continue checking and stirring about every 10 minutes. Stirring helps the chocolate melt evenly and prevents scorching. The chocolate and almond bark should be fully melted and creamy in about 35–45 minutes total on warm/low. When everything is smooth and the peanuts are thoroughly coated, you’re ready to form the clusters.
Why this version works: the triple-chocolate combination — German chocolate, semi-sweet chips, and white almond bark — creates a silky, rich coating. The salted roasted peanuts add the perfect crunch and balance the sweetness, so the clusters set up as distinct bites rather than puddles of chocolate.
Line a large work surface with parchment or wax paper — this recipe yields a lot of clusters. Use two teaspoons to scoop a heaping portion of the chocolate-coated nuts, then use the second spoon to push the cluster off onto the parchment. Repeat until all the mixture has been portioned.
TIP: Cover a large area with parchment paper — this makes about 100 clusters.
Let the clusters set at room temperature until firm. Depending on how cool your kitchen is, this can take 60–90 minutes. Once set, place the clusters in paper candy cups for gifting or storing.
These peanut clusters store well in an airtight container and make excellent gifts or party treats. The balance of salty peanuts and creamy chocolate means they vanish quickly — so be prepared to share or hide a few for yourself.
Other amazing Holiday Treat Recipes you might enjoy!
- Rice Krispie Treats
- Chocolate Orange Dipped Logs
- Linzer Lemon Raspberry Cookies
- Christmas Creme Sandwich Cookies
- Palmier Cookies
- Homemade Caramel Candies
- English Toffee Almond Roca
Stay tuned — more holiday recipes are coming to the blog this week. I’ve got a busy schedule, but I’ll be sharing plenty of tasty ideas.
Crock Pot Peanut Clusters
Ingredients
- 2 lbs Dry Roasted Salted Peanuts
- 1 — 4 oz bar German Chocolate Baking Bar, broken into pieces
- 1 3/4 cups semi-sweet chocolate chips
- 1 — 24 oz package Almond Bark, broken into large squares
Instructions
- Place 2 lbs of dry roasted salted peanuts in the bottom of your slow cooker.
- Layer on broken German chocolate bar pieces and 1 3/4 cups semi-sweet chocolate chips.
- Break almond bark into large squares and place on top of the other chocolate.
- Set the slow cooker to low or warm and cover with the lid.
- Check after 20 minutes to see if the almond bark edges are melting. If they are, stir. If not, replace the lid and check again in 10 minutes.
- Continue to check and stir every 10 minutes until the chocolate is completely melted and the peanuts are coated, about 40–50 minutes total.
- Line a work surface with parchment or wax paper.
- Using two teaspoons, scoop a heaping portion of the chocolate-covered peanuts and use the second spoon to push each cluster onto the parchment.
- Allow clusters to cool and set. Transfer into candy cups and store in an airtight container until serving.
Nutrition
Serving: 2 clusters | Calories: 61 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 35 mg | Fiber: 1 g | Sugar: 3 g