There’s nothing easier—or more addictive—than these Crockpot Chocolate Peanut Clusters.
You toss a few ingredients into your slow cooker, walk away, and come back to melty, chocolatey goodness that you scoop into little bite-sized clusters.
They’re sweet, salty, crunchy, and smooth all at once.
This is one of those recipes that feels almost too easy to be so good.
It’s great for the holidays, parties, or just to keep around when that chocolate craving hits.
And cleanup? Barely anything. Just a slow cooker and a spoon.
Why I Love This Recipe
I first made these for a cookie swap when I had exactly zero time to bake. Now, it’s my go-to. Everyone begs for the recipe—and no one believes it was made in a crockpot.
- Only 5 ingredients
- No need to temper chocolate
- Makes a huge batch
- Super forgiving if you’re new to cooking sweets
- Great for gifting
Servings: Makes about 40 clusters
Cook Time: 2 hours (hands-off) + 15 minutes to scoop and cool
What You’ll Need
- 16 oz salted dry roasted peanuts
- 16 oz unsalted dry roasted peanuts
- 12 oz semi-sweet chocolate chips
- 12 oz milk chocolate chips
- 16 oz white almond bark, broken into pieces
Macros Information (per cluster, approx.)
- Calories: 130
- Fat: 9g
- Carbs: 11g
- Sugar: 8g
- Protein: 3g
Why This Recipe Works (Quick Science)
The low, even heat of the crockpot gently melts the chocolate and almond bark without burning it. Using both salted and unsalted peanuts keeps the flavor balanced—just the right amount of saltiness. Almond bark helps the clusters harden properly at room temp, giving them that perfect bite.
Common Mistakes
- Overheating the chocolate – Don’t crank up the heat. Low and slow wins here.
- Stirring too early – Let everything fully melt before stirring or it’ll get clumpy.
- Skipping almond bark – It helps the clusters set. Don’t leave it out!
- Scoop too late – Once the chocolate starts firming up, it gets harder to portion.
What to Serve With
- Coffee or hot cocoa
- A glass of cold milk
- On a dessert board with fruits and cookies
- Crushed over vanilla ice cream
FAQ
Can I freeze these?
Yes! They freeze well in an airtight container for up to 2 months.
Do I need cupcake liners?
Nope! But you can use them if you want neater edges.
Can I use all salted peanuts?
Sure, just note they’ll be a little saltier.
Can I double the recipe?
Yes, if your slow cooker is big enough.
Substitutions and Variations
- Use dark chocolate chips instead of milk chocolate for a richer taste
- Swap peanuts for almonds, cashews, or pecans
- Use candy molds for fun shapes
- Add crushed pretzels or mini marshmallows for texture
Tools You’ll Need
- 5 to 6-quart slow cooker
- Large spoon or silicone spatula
- Measuring cups
- Small cookie scoop or spoon
- Parchment paper
Make Ahead Tips
These can be made 3–4 days ahead. Just store in an airtight container at room temp or in the fridge. They keep well and taste even better the next day once the flavors settle.
How to Make Crockpot Chocolate Peanut Clusters
Step 1: Add Peanuts to Crockpot
Pour 16 oz salted dry roasted peanuts and 16 oz unsalted dry roasted peanuts into the bottom of the slow cooker.
Step 2: Add the Chocolate Chips
Pour 12 oz semi-sweet chocolate chips and 12 oz milk chocolate chips over the peanuts. Don’t stir.
Step 3: Add the Almond Bark
Place 16 oz white almond bark, broken into chunks, on top of the chocolate chips. Still no stirring.
Step 4: Cook on Low
Cover and cook on LOW for 2 hours. Don’t lift the lid or stir during this time.
Step 5: Stir Everything Together
After 2 hours, uncover and stir everything gently until smooth and all the chocolate and almond bark is melted and combined.
Step 6: Scoop Into Clusters
Using a spoon or cookie scoop, drop spoonfuls onto parchment paper-lined counter or trays. Let them cool and harden at room temp.
Leftovers and Storage
Once the clusters are set, store them in an airtight container. They’ll stay fresh at room temp for up to 2 weeks or in the fridge for a month. You can also freeze them in layers with parchment paper in between.
Wrap-Up
These Crockpot Chocolate Peanut Clusters are the kind of no-fuss treat everyone loves. Sweet, salty, and packed with texture—they disappear fast. Make them once, and I promise they’ll be a regular in your rotation. If you try this recipe, let me know how it turned out in the comments!
