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Slow Cooker Chocolate Clusters are fool-proof. In under an hour you have a quality roasted peanut chocolate candy with little effort. This recipe makes a lot!

It has been a long time since I made any chocolate candy. What better way to make a comeback than with an all-time classic, Chocolate Clusters!

You already know what a crock pot freak I am whether it is sloowww cooking Slow Cooker Lentil Vegetable Soup or the very quick Slow Cooker Evaporated Milk.

Whatever it is, I am going to try to make it work. Sterling!

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These little beauties freeze perfectly - thank goodness because this is a large batch and there are only two of us.

It will be a wonderful and easy addition to your candy and cookie table any time of the year but especially nice over the holidays coming up.

Wrap each cluster in clear or colorful cellophane and you even have Treats for Halloween.

Me? I am going to stack them high on a pretty plate for the buffet dessert table. At ALL parties.

I should have said this way at the top. Two ingredients!

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Print 5 from 3 votes Slow Cooker Chocolate Clusters You can make the dollops smaller and have even more chocolate candies. Prep Time 5 minutes Cook Time 1 hour Total Time 1 hour 5 minutes Servings 46 Candies Calories 186 kcal Author Ginny McMeans Ingredients 32 ounces of your favorite chocolate - slabs, chunks or chip

24 ounces roasted and salted peanuts Instructions If your chocolate is in large chunks, chop into smaller pieces.

Place the chocolate in the slow cooker.

Cook on high for 45 minutes stirring every 15 minutes.

Turn to low and cook another 15 minutes.

Turn off the slow cooker and add the peanuts.

Drop large dollops onto the parchment paper and let harden.

Ready to eat! Nutrition Nutrition Facts Slow Cooker Chocolate Clusters Amount Per Serving (2 Candies) Calories 186 Calories from Fat 126 % Daily Value* Fat 14g 22% Saturated Fat 4g 20% Sodium 103mg 4% Potassium 154mg 4% Carbohydrates 15g 5% Fiber 2g 8% Sugar 10g 11% Protein 4g 8% Calcium 13mg 1% Iron 0.9mg 5% * Percent Daily Values are based on a 2000 calorie diet.

Chocolate Clusters keep in an airtight container for about 4 months.

Keep out of the light at medium temperatures below 70 degrees but above 60 degrees.

You may also freeze them but put in the fridge for 24 hours first and then move to the freezer.

When you want to eat them - put in the refrigerator for 24 hours and then you can set them out. Eat at room temperature.

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