Crockpot Peanut Clusters
Crockpot peanut clusters combine salty roasted peanuts with creamy peanut butter, butterscotch chips, and chocolate for the easiest candy you’ll ever make! Just 6 ingredients, your trusty crockpot, and about 10 minutes of prep time create these delicious sweet and salty treats.
This recipe is perfect for holiday gift-giving, cookie exchanges, or anytime you want homemade candy without any fuss. The crockpot does all the work while you do other things like wrapping gifts or addressing cards. No more standing over a stove or worrying about burning chocolate.
Once you see how simple it is to make candy in your slow cooker, you’ll be making these clusters year round. Sometimes I call them “Crockpot Christmas Crack” because they’re seriously hard to stop eating, but they work any time.
What makes these peanut clusters so irresistible is that perfect combination of sweet chocolate and butterscotch with salty peanuts and creamy peanut butter.
The best part? They’re no-bake, which means you can make candy even when your oven is already full of other holiday treats. It’s the perfect solution for busy baking season!
These peanut clusters are fantastic as gifts for teachers, neighbors, or anyone who deserves something sweet. Add them to your holiday snack platter along with my snacky clusters, candy cane bark, and candied almonds.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Almond bark – Plain, white almond bark. There are a few different brands to choose from. Substitute white candy melts or regular white chocolate.
- Peanuts – I use salted, dry roasted peanuts. You can substitute cocktail peanuts or mixed nuts. Just be sure to remove any loose skins.
- Chocolate chips – Use semi sweet chocolate chips because they keep it from being too sweet. Substitute dark chocolate or milk chocolate if you prefer.
- Butterscotch chips – If you don’t like the taste of butterscotch, feel free to use more chocolate chips instead. You can also use peanut butter chips or cinnamon flavored chips.
- German chocolate – German chocolate bars are in the baking aisle but if you can’t find them, use bittersweet chocolate. This helps to balance out the sweetness.
- Peanut butter – Creamy peanut butter is best for this recipe. Don’t use “natural” nut butters because they separate. You can also use the chunky style peanut butter if you want extra texture.
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How To Make Crockpot Peanut Clusters
- Place all of the ingredients into a slow cooker or crockpot. Cook on high for 1 hour without stirring. I know you will want to touch it but don’t:)
- When the hour is up, stir mixture together. Use a spatula to make sure you get all around the edges of the bottom.
- Cook for one more hour, stirring every 15-20 minutes so it doesn’t burn and make sure everything is completely melted.
- Use a tablespoon or ice cream scoop to place 2-3 tablespoon sized dollops onto a baking sheet lined with a parchment paper. Let cool completely and store.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store in an airtight container at room temperature for up to 2 weeks if you don’t eat them all before that.
How To Freeze
Cool completely. Store in a freezer safe bag or container for up to 1 month. When ready to eat, thaw in the refrigerator. Don’t thaw at room temperature or they will “sweat” or get condensation on them and turn an ashy gray color.
Frequently Asked Questions
Regardless of the name almond bark, it doesn’t have any almonds or nuts in it. It’s just a vanilla flavored candy that is used to coat candy and nuts and that’s where it gets its name.
If you use too much chocolate or peanut butter and not enough of the candy coating, they won’t set up. The almond bark has stabilizers in it which help the candy solidify at room temperature.
Variations
- Swap out the peanuts for almonds or cashews. Of course, you will have to call them something different, LOL.
- Add in other favorites like dried cherries, dried apricots, pretzels, or toffee bits.
- Make it rocky road by stirring in some mini marshmallows after they are done cooking but before you scoop them.
- Top them with your favorite sprinkles. You can switch up the colors to make them fit your occasion.
- If you don’t want to do it in a crockpot, you can melt the chocolate and candy coating in the microwave or on the stove top and then stir in remaining ingredients before you make the individual clusters.
Recipe Tips & Tricks
- Prevent burning – Be sure to stir every 15-20 minutes, scraping edges and bottom. Slight scorching on edges can be stirred in without affecting flavor, but toss them if they taste burnt.
- Even portions – An ice cream scoop makes them easier or use 2-3 tablespoons per cluster. Scoop into cupcake liners for easier serving.
- Add flavor – Leave out the peanut butter, substitute Biscoff butter for different flavor, or sprinkle with sea salt for extra sweet-salty contrast.
- Cooking note – Cook time may vary with older or higher-powered slow cooker models. Be sure to cook just until everything is melted.
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This chocolate peanut clusters recipe is super easy in crockpot and the perfect sweet treat for the holidays. It’s the easiest candy recipe ever!
Crockpot Peanut Clusters Recipe
Ingredients
- 2 ½ pounds white almond bark
- 2 pounds dry roasted peanuts
- 12 ounces semi sweet chocolate chips
- 1 cup butterscotch chips
- 4 ounces German chocolate bar
- 3 tablespoons creamy peanut butter
Instructions
- Place all of the ingredients into a 6 quart slow cooker or crockpot. Turn to high heat and let the mixture melt together, untouched for 1 hour.
- After the hour is up, use a wooden spoon or heat safe silicone spatula to stir the mixture together. Be sure to go all the way to the bottom of the pot and the edges.
- Continue cooking and melting the mixture together for 1 more hour, stirring every 15-20 minutes so that the mixture does not burn.
- Once the mixture has cooked together, spoon the mixture into 2-3 tablespoon sized dollops onto a large piece of parchment paper or in cupcake liners.
- Let the candies set at room temperature for at least 1 hour or until hardened.
- Crockpot candy may be stored in an airtight container or baggie at room temp for up to 2 weeks.
Notes
- Prevent burning – Be sure to stir every 15-20 minutes, scraping edges and bottom. Slight scorching on edges can be stirred in without affecting flavor, but toss them if they taste burnt.
- Even portions – An ice cream scoop makes them easier or use 2-3 tablespoons per cluster. Scoop into cupcake liners for easier serving.
- Add flavor – Leave out the peanut butter, substitute Biscoff butter for different flavor, or sprinkle with sea salt for extra sweet-salty contrast.
- Cooking note – Cook time may vary with older or higher-powered slow cooker models. Be sure to cook just until everything is melted.
Nutrition
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