If you’re looking for a no-stress, crazy-delicious sweet treat, these Crockpot White Chocolate Peanut Clusters are it.
All you need is a handful of ingredients, a slow cooker, and a little patience while the magic happens.
The combo of creamy, melty white chocolate and crunchy, salty peanuts is addicting in the best way.
This is one of those recipes that looks fancy but takes almost no effort.
Why I Love This Recipe
I grew up with these peanut clusters making regular appearances during the holidays, but honestly, I make them all year round now. They’re that easy. I always bring them to potlucks or gift them in little tins — people go nuts for them (pun fully intended).
- Just 3 main ingredients
- All done in the crockpot (no babysitting chocolate on the stove!)
- Great for gifting or snacking
- Sweet, salty, creamy, crunchy — they hit every craving
- No baking, no mess
What You’ll Need
- 2 lbs white chocolate (use chips or chopped bars)
- 16 oz dry roasted salted peanuts
- 1 tsp flaky sea salt (optional, for garnish)
- Crockpot / slow cooker
- Mixing spoon
- Cookie scoop or large spoon
- Parchment paper
Pro Tips
- Don’t stir too early. Let the chocolate fully melt before mixing — this keeps it smooth and silky.
- Use a liner if you want easy cleanup. A crockpot liner or light spray of oil works wonders.
- Scoop before it hardens. Once it’s mixed, work quickly before the chocolate starts to set.
- Add sea salt. Just a sprinkle makes each bite pop.
- Let them cool fully. They’ll firm up best at room temp, but you can speed it up in the fridge if needed.
Tools You’ll Need
- Crockpot or slow cooker
- Mixing spoon or rubber spatula
- Cookie scoop or large spoon
- Parchment paper
- Baking sheet (for setting clusters)
Substitutions and Variations
- Swap white chocolate for milk or dark chocolate
- Try unsalted peanuts if you prefer less salt
- Use almonds or cashews instead of peanuts
- Add crushed pretzels or mini marshmallows for extra texture
- Sprinkle with festive sprinkles for holidays
Make Ahead Tips
These are perfect to make ahead. Just store them in an airtight container at room temp for up to 1 week, or freeze for longer storage. Great for party prep or gifting!
Cooking Time & Servings
Makes: About 40 clusters
Cook Time: 1 hour 30 minutes on LOW
Recipe + Instructions
Step 1: Add chocolate to crockpot
2 lbs white chocolate chips or chopped bars Add all the white chocolate into the crockpot. No need to stir yet — just get it all in there and spread it out a bit.
Step 2: Add peanuts on top
16 oz dry roasted salted peanutsPour the peanuts right over the top of the chocolate. Don’t stir. Just let them sit and settle in.
Step 3: Melt on low
All of the above Set the crockpot to LOW and let everything melt for 1 hour and 30 minutes. No stirring needed until the end. The chocolate should be smooth and silky.
Step 4: Stir everything together
All melted chocolate and peanuts Once melted, stir gently until the peanuts are fully coated in the chocolate. Make sure there are no unmixed chunks.
Step 5: Scoop onto parchment
Fully mixed chocolate peanut mixture Use a cookie scoop or large spoon to scoop out clusters onto parchment paper. Leave space between each one.
Step 6: Sprinkle with sea salt (optional)
Flaky sea salt While the clusters are still soft, sprinkle a little flaky sea salt on top. Just a pinch per cluster adds a great finish.
Step 7: Let them set
Let the clusters cool and firm up at room temp, about 30 minutes to 1 hour. You can pop them in the fridge if you’re in a hurry.
Macros Information (Per Cluster, approx.)
- Calories: 145
- Fat: 10g
- Carbs: 12g
- Protein: 4g
- Sugar: 10g
Note: Exact macros depend on the specific chocolate used.
Why This Recipe Works (Quick Science)
White chocolate melts at a lower temp than dark or milk, so using a crockpot keeps the heat gentle and even — no risk of burning. Peanuts are dry roasted, which means they stay crunchy even after being coated. The salt helps balance the sweetness and enhances the chocolate flavor.
Common Mistakes
- Using high heat: This will scorch the chocolate. Stick to LOW.
- Stirring too early: It can cause the chocolate to seize and turn gritty.
- Skipping the salt: Even a tiny bit brings out the flavors way more.
- Not working fast enough after stirring: It sets up quickly!
What to Serve With
- Hot cocoa or coffee for a cozy combo
- Chocolate-dipped pretzels for a snack spread
- Cheese board with dried fruits and nuts
- Ice cream sundaes (chop a few clusters and sprinkle on top!)
FAQ
Can I use candy melts instead of white chocolate?
Yes, but the flavor is different. Real white chocolate gives a creamier, richer taste.
How long do they last?
About 1 week at room temp in an airtight container, or up to 2 months in the freezer.
Can I double the recipe?
Yes, just make sure your crockpot is big enough and adjust the melt time if needed.
Do I have to use salted peanuts?
Nope! You can use unsalted or even raw peanuts if you prefer less salt.
Can I use a microwave instead of a crockpot?
You can, but do it in 30-second bursts and stir between — it’s easier to overheat chocolate in the microwave.
Let’s Wrap It Up
That’s it — sweet, salty, creamy little clusters that come together like magic. You don’t need to be a candy expert to pull these off, and I bet they’ll disappear faster than you expect. If you try them, let me know how they turn out! Leave a comment with your tips, twists, or questions — I’d love to hear from you.
