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!
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!
Slow Cooker Chocolate Clusters
- 32 ounces of your favorite chocolate - slabs, chunks or chip
- 24 ounces roasted and salted peanuts
- 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!
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.