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Slow Cooker Clusters combine crunchy peanuts, melty semi-sweet chocolate chips, and smooth almond bark. Finished with festive sprinkles, these sweet-salty bites make wonderful gifts, add charm to cookie platters, or liven up any gathering. They're whipped up in your slow cooker, making them super easy but totally tasty.
What Makes Slow Cooker Clusters So Addictive
This simple treat brings together the mouth-watering mix of crunchy, salty peanuts and smooth, sweet chocolate that folks can't get enough of any time of year. Your slow cooker handles everything while you wait, and those fun sprinkles give it a holiday feel. You'll get an amazing snack everyone will grab with barely any work.
Key Components For Perfect Results
- Dry Roasted Peanuts: 16 ounces, unsalted and whole, at room temperature, making sure they're fresh and crunchy with no bitter taste. Go for evenly-sized nuts with no crumbs to keep the texture just right.
- Almond Bark: 24 ounces white almond bark, snapped into 1-inch chunks, kept at room temperature 65-75°F (18-24°C). Pick quality bark that looks shiny and smooth.
- Semi-Sweet Chocolate Chips: 12 ounces top-notch quality, kept at room temperature 65-75°F (18-24°C), containing 54-56% cacao so they'll melt nicely.
- Sprinkles: 2-3 tablespoons holiday sprinkles, jimmies or nonpareils type, stored somewhere cool and dry under 75°F (24°C) to stop colors from running.
Easy Making Process
- Get Your Slow Cooker Ready
- Put a slow cooker liner in your 6-quart pot or give it a light coat of cooking spray. Check that the low setting runs at the right heat (170°F/77°C).
- Stack Your Ingredients Correctly
- Put everything in this order: peanuts on the bottom, then almond bark pieces, with chocolate chips on top. Don't mix yet. Make sure everything's spread out evenly across the bottom.
- Cook And Watch Carefully
- Let it cook on low for 90 minutes exactly. After an hour, give it a gentle stir with a silicone spatula until it reaches 160°F (71°C). The mix should be totally smooth without any chocolate lumps.
- Shape And Add Toppings
- Scoop out portions with a 1.5-inch cookie scoop onto baking sheets lined with parchment, keeping them 1 inch apart. Sprinkle toppings right away while they're still shiny. Keep the mixture warm at 155-160°F (68-71°C) as you work.
Mix It Up Your Way
Try using one jar of salted peanuts instead of unsalted if you want less salt. Switch to pecans, cashews, or almonds for something different. If you love extra chocolate flavor, try chocolate almond bark instead of vanilla. Leave off the sprinkles or use rainbow ones when it's not a holiday.
Keeping Them Fresh
Keep your clusters in a sealed container at room temp for about a week, or pop them in the fridge for up to a month. Let them set completely before you pack them away so moisture doesn't mess up their texture.
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Smart Tricks For The Best Results
Don't let water drops from the slow cooker lid fall into your candy mix, since chocolate and water don't play nice together. A cookie scoop helps make all pieces the same size, or you can pour the mix into mini muffin cups for tiny bites. Make your batch the day before you need them so they can set up properly.
Frequently Asked Questions
- → Can I switch peanuts for other nuts?
Sure, try swapping peanuts for roasted and salted almonds, pecans, or mixed nuts. They all work well and taste great!
- → How long will the candy stay good?
Keep it in a sealed container, and it’ll last up to a week at room temp. It keeps even longer—about a month—chilled in the fridge.
- → Why did my chocolate turn gritty?
It happens if water sneaks into your chocolate. Condensation from the lid is a common culprit, so make sure no water drips in.
- → Can I freeze these candies?
Definitely! Freeze for up to 3 months in layers separated by wax paper. Let them thaw overnight in the fridge before eating.
- → How should I package these for gifts?
Use festive tins or boxes, layering with wax paper to stop them from sticking. Make sure candies are fully set first.