This recipe is as easy as it gets — rich, chocolatey clusters full of roasted almonds, made right in the crockpot.
There’s barely any cleanup, and no baking required. Just dump, melt, stir, and scoop.
It’s one of those cozy little treats that feels fancy but takes almost no work.
Perfect for gifting, holiday trays, or just something sweet to keep in the fridge.
I make these every December when the weather turns cold, and I want something chocolatey without turning on the oven.
Once they’re cooled, they have that satisfying snap when you bite in, and the almonds inside give the perfect crunch.
Why I Love This Recipe
This one’s been in my holiday rotation for years. I found it tucked in an old church cookbook from my grandma’s shelf, and I couldn’t believe how simple it was. Now it’s the treat I make when time is short but I still want something homemade and special.
- Only 4 ingredients
- No baking, no mess
- Great for gifting or late-night chocolate cravings
- The texture is perfect — smooth chocolate, crunchy nuts
- It keeps well in the fridge for weeks
What You’ll Need
- 24 oz semi-sweet chocolate chips
- 12 oz milk chocolate chips
- 2 tbsp coconut oil (helps the chocolate set with a glossy finish)
- 4 cups roasted salted almonds
Pro Tips
- Use roasted salted almonds — the salt brings out the chocolate flavor.
- Don’t stir too early — let the chocolate fully melt before mixing.
- Use a cookie scoop for evenly sized clusters.
- Let them set fully before storing — 2 hours at room temp or 30 mins in the fridge.
- Store in a sealed container to keep the chocolate snap crisp.
Tools Needed
- Crockpot (3–6 qt size works great)
- Wooden spoon or spatula
- Cookie scoop or spoon
- Parchment paper
- Baking sheet
Substitutions and Variations
- Swap almonds for peanuts, pecans, or cashews
- Use dark chocolate chips for a richer flavor
- Add a sprinkle of sea salt or crushed peppermint on top before the chocolate sets
- Drizzle with white chocolate for contrast
Make Ahead Tips
You can make these clusters up to 2 weeks ahead. Just store them in an airtight container in the fridge or a cool pantry. They actually taste even better after sitting a day or two — the flavors meld together beautifully.
Full Recipe
Makes: about 30 clusters
Cook Time: 1.5 to 2 hours in the crockpot
Cool Time: 30–60 minutes
Step 1: Add chocolate and coconut oil to crockpot
Pour 24 oz semi-sweet chocolate chips, 12 oz milk chocolate chips, and 2 tbsp coconut oil into the bottom of your crockpot. Don’t stir yet. Set the crockpot to low and cover.
Step 2: Let the chocolate melt (do not stir)
Let the chocolate and oil melt slowly for about 1 to 1.5 hours. Do not stir until the chips are fully soft and glossy.
Step 3: Stir the chocolate mixture until smooth
Once fully melted, gently stir with a wooden spoon until completely smooth and glossy.
Step 4: Add roasted salted almonds
Pour in 4 cups of roasted salted almonds. Stir until all nuts are fully coated in the chocolate mixture.
Step 5: Scoop clusters onto parchment-lined tray
Use a cookie scoop or spoon to drop spoonfuls of the chocolate almond mixture onto a parchment-lined baking sheet. Let sit until fully set.
Step 6: Let cool and serve
Let clusters cool at room temp for 1–2 hours or pop the tray in the fridge for 30 minutes. Once firm, transfer to a serving bowl or container.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 weeks. You can also freeze them — just thaw at room temp for a few minutes before serving. Keep them away from warm spots to avoid melting.
Why This Recipe Works (Quick Science)
Chocolate chips have stabilizers that help them melt slowly and smoothly without seizing. The coconut oil gives the chocolate a smooth, glossy finish and helps it set with a nice snap. Roasted salted almonds hold up to the chocolate heat and stay crunchy. The salt adds contrast and depth to the sweetness of the chocolate.
Common Mistakes
- Stirring too early: It can cause the chocolate to seize. Let it fully melt first.
- Using raw almonds: They won’t have that toasty flavor or crunch.
- Overheating: If your crockpot runs hot, turn it off once the chocolate is melted.
- Skipping parchment paper: Makes cleanup harder and the clusters might stick.
What to Serve With
- A glass of cold milk or almond milk
- A mug of hot coffee or cocoa
- Crushed over ice cream as a topping
- On a charcuterie dessert board with dried fruit
FAQ
Can I use a different kind of nut?
Yes! Pecans, cashews, peanuts — any roasted nut works.
Can I make this without coconut oil?
You can skip it, but the chocolate won’t be as glossy or firm. You could sub in a neutral oil like vegetable or even a bit of butter, though coconut oil works best.
How long does it take for them to set?
At room temp, about 1–2 hours. In the fridge, about 30 minutes.
Do I need to toast the almonds first?
Nope — just buy pre-roasted and salted almonds from the store.
Can I double the recipe?
Yes, if your crockpot is big enough. Use a 6-quart or larger to double safely.
