No oven required for these simple peanut clusters. Melt the chocolates and peanuts in a slow cooker for an easy, large batch of no-bake candy that’s perfect for holiday cookie trays, parties, or gifting.
These slow cooker peanut clusters use four varieties of baking chips rather than almond bark, which some people find waxy. Using a mix of milk, semi-sweet, white (or vanilla) and peanut butter chips produces a rich, balanced flavor that coats the peanuts evenly. If you prefer different flavors or want to customize for a holiday theme, the recipe adapts well.
How to make peanut clusters in the crockpot
- Chips: Use four bags of baking chips—milk chocolate chips, semi‑sweet chocolate chips, white (or vanilla) chocolate chips, and peanut butter chips. These combine to fully coat the peanuts and give a layered chocolate flavor.
- Peanuts: Choose dry‑roasted salted peanuts. The salt cuts through the sweetness and enhances the chocolate flavors. Buying them from the bulk section is economical if you’re making a large batch.
How long to heat
- Cook the peanuts and baking chips on LOW for about 1 hour 30 minutes. Stir frequently to help the chips melt and to prevent burning.
- Slow cookers vary in temperature; watching and stirring regularly is important because real chocolate can scorch if left unattended.
How to form the clusters
- When the chocolate has fully melted, turn off the slow cooker and lift the insert away from the base so residual heat doesn’t continue to cook the mixture.
- Line three baking sheets with parchment paper or wax paper.
- Scoop portions of the chocolate‑coated peanuts onto the prepared sheets. A medium cookie scoop works well; if you don’t have one, use two tablespoons—one to scoop and the other to scrape the mixture into a mound.
- Flatten each mound slightly with the back of a spoon or the scoop to create a cookie‑shaped cluster.
- If desired, add sprinkles while the clusters are still warm so decorations adhere.
- Place the trays in the refrigerator for about three hours, or until the clusters are firm and set.
Can I use different baking chips?
Yes. The key is to use four bags of chips so there is enough melted coating for the peanuts. If you prefer to omit peanut butter chips, swap in any flavored chips you like. Some good alternatives include:
- Butterscotch chips
- Cinnamon chips
- Irish cream or Bailey’s‑flavored chips
- Caramel chips
- Heath toffee chips
- Espresso chips
How to store peanut clusters
- Keep finished clusters refrigerated until you’re ready to add them to a cookie platter or bring them to an event.
- Freeze any extras you won’t eat within a week. Appearance may change slightly after freezing, but the flavor remains delicious.
Other slow cooker desserts to try next
- Easter Peanut Clusters
- Slow Cooker Candied Pecans
- White Chocolate Cranberry Pecan Clusters
- Scalloped Apples
- Crustless Brown Sugar Pumpkin Pie
- Slow Cooker Cinnamon Almonds
- Crockpot Christmas Candy
- Sea Salt Peanut Clusters
- Ritz Cracker Thin Mints
Recipe: Slow Cooker Peanut Clusters
Ingredients (makes about 36 clusters)
- 2 lbs salted dry‑roasted peanuts (bulk section is a good source)
- 11.5 oz milk chocolate chips
- 11.5 oz semi‑sweet chocolate chips
- 11.5 oz white or vanilla chocolate chips
- 10 oz peanut butter chips
Equipment
- Slow cooker, 6 quart or larger recommended
- Baking sheets lined with parchment or wax paper
- Cookie scoop or two tablespoons for portioning
- Spatula or spoon for stirring
Instructions
- Add the peanuts and all four bags of baking chips to the slow cooker. Stir to combine.
- Cover and cook on LOW for about 1 hour 30 minutes, stirring often so the chocolate melts evenly and does not burn. Slow cooker temperatures vary; keep an eye on the mixture.
- When the chocolate is completely melted, turn off the slow cooker and remove the insert from the heating base to stop residual cooking.
- Line baking sheets with parchment or wax paper. Using a scoop or two spoons, portion the mixture into mounds and flatten slightly to form clusters. Add sprinkles if desired while clusters are still warm.
- Refrigerate the trays for about three hours, or until the clusters are set. Store chilled until serving or freeze extras.
Nutrition (per serving)
Calories: 336 kcal | Carbohydrates: 26 g | Protein: 9 g | Fat: 23 g | Saturated Fat: 9 g | Cholesterol: 5 mg | Sodium: 202 mg | Potassium: 243 mg | Fiber: 3 g | Sugar: 19 g | Vitamin A: 28 IU | Vitamin C: 1 mg | Calcium: 48 mg | Iron: 1 mg
These peanut clusters are a quick, crowd‑pleasing no‑bake dessert that’s easy to scale. With a little creativity in the chip choices, you can make seasonal or personalized versions for any occasion.