In the past few years peanut clusters have become a holiday staple around my house. There isn’t much better than the creaminess of chocolate mixed with the salty crunchiness of peanuts. This recipe simply takes the cake, not only are there two different kinds of peanuts but there are also three different kinds of chocolate AND peanut butter all mixed into the equation. As if those stats were not good enough, this recipe is made in the slow-cooker! It is basically a fix it and forget it deal.
My friend Kari spent a day with me in the kitchen this holiday season. We had a lot of fun and taste tested some great treats. Since Kari is better behind the camera than me, I let her take the pictures while I concentrated on the baking. If you are looking for a photographer in the Southern MI, Northern IN area please contact Kari at K.D. Photography. She does fantastic work and offers some great package deals. Not only that, but she is a blast to work with.
Slow-Cooker Peanut Clusters
16 ounces unsalted or dry roasted peanuts
16 ounces salted cocktail peanuts
1 (12 ounce bag) semisweet chocolate chips
1 (12 ounce bag) milk chocolate chips
2 (10 ounce bags) peanut butter chips
2 (16 ounce packages) white almond bark or vanilla candy melts
1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!
Recipe as seen on Brown Eyed Baker.Print This Recipe