Easy Slow Cooker Peanut Clusters
This high yield recipe is quick and easy, perfect when you need a crowd-pleasing candy – it’s thrifty too! We always have a batch on the dessert buffet next to the fudge and bourbon balls at Christmastime. Two or four large clusters, packaged in cellophane and tied with festive ribbon makes a lovely homespun gift.
Equipment
- slow cooker large
- parchment paper
- cookie scoop optional
Ingredients
- 24 oz. package chocolate candy coating (chocolate almond bark)
- 24 oz. package vanilla candy coating (white almond bark)
- 32 oz. dry roasted salted peanuts two 16 oz. containers
- 32 oz. dry roasted unsalted peanuts two 16 oz. containers
- 1 cup semisweet chocolate chips optional, see notes
Instructions
- Place both chocolate and vanilla candy coating in a large slow cooker and turn to low setting. Cover with the lid.
- Stir occasionally to encourage even melting of the candies. Stir mixture until both candies are combined with no white streaks of candy remaining. If adding the optional 1 cup of semisweet chips, add it now and stir until melted.
- Pour peanuts over the mixture and stir until peanuts are coated. It may look as if there's not enough chocolate to coat the peanuts - there is - just keep stirring. Turn slow cooker to WARM setting.
- Drop by the spoonful onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 large. Stir/turn over the mixture occasionally as you dip, as the melted chocolate will want to settle in the bottom of the pot. Allow to set completely, approximately 1 hour.
- Store candies air-tight in Tupperware between sheets of waxed paper, or package in cellophane bags with twist ties or ribbon for gifting.
- Candy will keep well airtight for up to 2 weeks, or longer if refrigerated.
Notes
Thrifty Tip: Use store brand peanuts for this recipe. No one will know!
Product Size Change: a.k.a shrinkflation. Please note that most packages of candy coating are now only 16 oz. instead of 24 oz. You'll need to purchase enough candy coating for the full 24 oz. of each flavor.
Cookie Scoop: Use a cookie scoop (4 teaspoon capacity) and scoop two level scoops for the perfect size large cluster.
Chocolate Boost: I think these clusters are perfect as-is, but if you’d like to boost the chocolate flavor, add 1 cup of semisweet chips to the melted candy coating. Mix until melted, then pour in peanuts. This will help temper the semisweet chocolate, and avoid any clouding (fat bloom).
Optional: You could make these with high quality chocolate bars; however, the end result will be very rich, and you'd need 21 bars (4 oz. each) for the required 48 oz. Very expensive these days.
Tried this recipe?Let us know how it was!