Slow Cooker Peanut Clusters

Crock-Pot Chocolate-Covered Peanut Clusters - SO easy and addictive! |

Are you ready for Christmas baking? December is absolutely my favorite time of the year, and I love nothing more than baking Christmas cookies and goodies. It just wouldn’t be Christmas without the classics and a few other new finds sprinkled in for good measure. While I love eating nut clusters, I had never actually made them myself; once I saw this insanely easy slow cooker recipe, it was only a matter of time!

My aunt shared this recipe on her Facebook page and I immediately saved the link. Two types of peanuts, two types of chocolate chips, peanut butter chips, AND you can make it in a slow cooker? I was immediately sold, and I think you will be, too.


Crock-Pot Chocolate-Covered Peanut Clusters - SO easy and addictive! |

It took me literally five minutes to make this. Everything gets dumped into the slow cooker, cover, turn on low, and let it go for 2 hours. At that point, it’s likely that everything will be melted (mine was), but if you need more time, an additional 30 minutes should be all you need. I experimented with scooping the nut clusters out in a variety of ways – with a large spoon, with a medium cookie scoop, and then I just poured the mixture into a parchment-lined pan and broke it into pieces. My verdict? I liked the clusters scooped with a cookie scoop the best – they were the most uniform and by far the most pleasing to the eye, which is important when it comes to Christmas cookie trays, right?! :)

While I am immensely partial to peanuts, you could absolutely make this with any type of nut you like, or a combination of them. My father-in-law even suggested skipping the nuts and using coconut for coconut clusters. There are tons of possibilities, and these little clusters would make fantastic holiday gifts – just place in a clear cellophane bag and tie with a pretty ribbon!

Crock-Pot Chocolate-Covered Peanut Clusters - SO easy and addictive! |

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Slow Cooker Chocolate-Covered Peanut Clusters

Servings 56 servings
Prep 5 minutes
Cook 1 hour 30 minutes
Chilling time 1 hour
Total 2 hours 35 minutes
Course: Snack
Cuisine: American
Author: Michelle
The absolute easiest candy recipe ever; peanut and chocolate lovers will devour this!


  • 16
    unsalted peanuts
    (or dry roasted peanuts)
  • 16
    salted cocktail peanuts
  • 12
    semisweet chocolate chips
  • 12
    milk chocolate chips
  • 20
    peanut butter chips
  • 32
    white almond bark or vanilla candy melts


  1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours. [NOTE: While I have made this multiple times without an issue, it seems that many people have experienced the ingredients burning. I would recommend stirring all of the ingredients together and checking on it and stirring every 30 minutes to avoid an issue.] 
  2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
  3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!

Recipe Video

Recipe Notes:

Nutritional values are based on one serving


Calories: 249kcal
Fat: 16g
Saturated fat: 7g
Cholesterol: 3mg
Sodium: 67mg
Potassium: 150mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 14g
Protein: 6g
Vitamin A: 15%
Calcium: 23%
Iron: 1.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!