Crockpot Chocolate-Peanut Clusters

Chocolate peanut clusters
Jason Lam/Flickr
    240 min
I'll admit it. I just can't leave a recipe alone. I've got to "fine-tune" it. The first moment I heard about this candy, I knew it was what we'd be using as teacher gifts. Well, not only was it a hit with the teachers, but visiting family have devoured them. Thanks Betty for the original recipe.

Please be sure to read the notes at the bottom of the recipe. This recipe works the best in a standard crockpot that has only 3 settings - on, low and high.

What You'll Need

  • 2 pounds (2 - 16 ounce jars) dry roasted peanuts, salted*
  • 48 ounces almond bark white chocolate
  • 4 ounces sweet German chocolate
  • 10 - 12 ounces dark chocolate**

How to Make It

Place all ingredients in crockpot. Cook on low for 3 hours***. Don't touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and store in airtight containers.

Notes in the Margin:

*Betty's recipe originally called for 1/2 salted and 1/2 unsalted dry roasted nuts. I much prefer using all salted nuts.
**Using almond bark tends to make the chocolate nuts very sweet. To tone-down the sweetness and increase the chocolate-flavor, I used dark chocolate.
*** On the first time making this, you may wish to look at your mixture at 2 hours. I've made this recipe many, many times in two different types of crockpots and never had a problem. Unfortunately, I did have a friend whose crockpot may have cooked hotter than the low setting. Her chocolate dried-out. So when you peek, if possible try not to lift the lid, the chocolate should look slightly melted and not dry. If it looks okay, continue cooking until 3 hours is reached.

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