Crockpot peanut clusters are the Christmas candy every grandma made by the hundreds. Peanuts, chocolate chips, German chocolate and almond bark go into the slow cooker, melt slowly together, and get spooned onto parchment. No stirring at the stove, no thermometer, and you get a huge batch for cookie tins.
Why You’ll Love It
- Four ingredients.
- The slow cooker does it.
- Makes a big batch.
What You Need
- 16 oz dry roasted peanuts
- 16 oz salted peanuts
- 12 oz semi-sweet chocolate chips
- 4 oz German sweet chocolate (chopped)
- 24 oz white almond bark (broken up)
How to Make Crockpot Peanut Clusters
- Put the peanuts in the bottom of the slow cooker.
- Layer the chocolate chips, German chocolate and almond bark on top.
- Cover and cook on low for 1 1/2 to 2 hours. Do not stir.
- Stir everything together until smooth and coated.
- Drop spoonfuls onto parchment.
- Let set until firm, about 1 hour.
Tips
- Don’t lift the lid while it melts.
- Mix salted and unsalted peanuts for the best flavor.
- Add a sprinkle of holiday nonpareils before they set.
Serving and Storing
Keep in an airtight container up to three weeks.
Frequently Asked Questions
Why almond bark?
It helps the clusters set firm at room temperature.
How many does it make?
About 80 clusters.
Can I use cashews?
Yes, cashews work well too.

Crockpot Peanut Clusters
Peanuts melted together with chocolate and almond bark in the slow cooker, then spooned into clusters. The easiest Christmas candy.
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Ingredients
- 16 oz dry roasted peanuts
- 16 oz salted peanuts
- 12 oz semi-sweet chocolate chips
- 4 oz German sweet chocolate chopped
- 24 oz white almond bark broken up
Instructions
- Put the peanuts in the bottom of the slow cooker.
- Layer the chocolate chips, German chocolate and almond bark on top.
- Cover and cook on low for 1 1/2 to 2 hours. Do not stir.
- Stir everything together until smooth and coated.
- Drop spoonfuls onto parchment.
- Let set until firm, about 1 hour.
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