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    Home » Dessert » Candy

    Crock Pot Peanut Clusters

    Modified: Mar 7, 2025 · Published: Dec 19, 2014 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Crockpot Peanut Clusters are so easy to make in a slow cooker and everyone loves them. They can cook while you are baking other goodies!

    Crock Pot Chocolate Butterscotch Nut Clusters

    I love that these Crock Pot Peanut Clusters were so easy to make and that the recipe yields about 60 treats! Everyone was delighted with the goodies that my husband delivered, so this might become a yearly tradition. Next time, I need to plan ahead and spread the baking out over several days.

    Tonia Larson from The Gunny Sack with a green background.

    Tonia’s Notes

    In the spirit of holiday giving, I offered to do some baking for my husband to deliver to some of his favorite clients, his team, and his co-workers. Since I am a food blogger, it was a great idea…the only problem is that I forgot that my husband started his Christmas vacation on Friday, so I only had one day to make all of the goodies.

    After doing a little brainstorming of what holiday cookies to make, I decided to do some multitasking by making a slow cooker dessert. These crock pot peanut clusters with chocolate and butterscotch were cooking, I was able to work on other treats. I also made Peanut Butter Blossoms, Hot Chocolate Cookie Cups, Peppermint Patties, Peanut Butter Balls, and Hershey’s Pretzel Bites.

    Treats in boxes.

    How To Make

    Spanish peanuts in crock pot

    To make the crockpot peanut clusters, start by dumping three 12-ounce cans of Spanish peanuts in the bottom of the crock pot. Many of the grocery stores I visit don’t stock Spanish peanuts so I substitute with cocktail peanuts or party peanuts.

    Extra Large Hersheys Bar in crockpot

    Top the peanuts with one extra large Hershey’s candy bar.

    chocolate chips in crock pot

    Pour one bag of semi-sweet chocolate chips on top of the Hershey’s bar.

    butterscotch chips in slow cooker

    Next, add a bag of butterscotch chips.

    almond bark in slow cooker

    Finally, top it all with two and a half pounds of vanilla almond bark broken into pieces.

    stirring melted ingredients

    Cook it on low for 2 1/2 to 3 hours. This works well if you have an OLD crock pot. The one I used to make this candy was about 20 years old! If you cook it that long in a newer crock pot, the peanuts might burn or the chocolate can seize from overheating.

    If you have a newer crock pot, cook it on low for 1 hour and then stir. Continue cooking for another hour stirring every 15 minutes.

    Crock Pot Chocolate Peanut Clusters

    Then, stir everything together until combined.

    spoon peanut clusters into mini foil wrappers

    Spoon the mixture into mini baking cups. You can put the liners into a muffin pan to help them keep their shape.

    Peanut butterscotch nut clusters

    Allow the peanut clusters to set and harden.

    chocolate nut clusters

    Additional Crock Pot Desserts

    • Chocolate Turtle Bread Pudding
    • Pumpkin Pecan Bread Pudding
    • Chocolate Pudding Cake
    • Pumpkin Cobbler
    crockpot peanut clusters

    Crock Pot Peanut Clusters

    Crockpot Peanut Clusters are so easy to make in a slow cooker and everyone loves them. They can cook while you are baking other goodies!
    4.50 from 4 votes
    ↑ Click stars to rate!
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    Prep Time: 30 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 40
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    Ingredients

    • 36 ounce containers Spanish peanuts can also use cocktail or party peanuts
    • 4.4 ounce Extra Large Hershey’s milk chocolate bar
    • 12 ounce bag semi-sweet chocolate chips
    • 11 ounce bag butterscotch morsels
    • 2 ½ pounds vanilla almond bark

    Instructions

    • Start by dumping the peanuts in the bottom of the crock pot.
    • Top the peanuts with the Hershey’s candy bar.
    • Pour one bag of semi-sweet chocolate chips on top of the Hershey’s bar.
    • Next, add a bag of butterscotch chips.
    • Finally, top it all with the vanilla almond bark broken into pieces.
    • If you have an old crock pot, cook it on low for 2 1/2 to 3 hours. Then, stir everything together until combined. (This works well if you have an OLD crock pot. The one I used to make this candy was about 20 years old. If you cook it that long in a new crock pot, it might not turn out.)
    • If you have a newer crock pot, cook it on low for 1 hour and then stir. Continue cooking for another hour stirring every 15 minutes.
    • Spoon the mixture into mini baking cups.
    • Allow the chocolate clusters to set and harden.

    Video

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    Nutrition

    Serving: 1candy | Calories: 320kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 141mg | Fiber: 3g | Sugar: 17g
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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      Red White and Blue Pretzel Bites

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Turtle Cookies
    Slow Cooker Honey Sesame Meatballs »

    Comments

      4.50 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Dixie says

      September 13, 2016 at 6:13 pm

      Could you use pecans instead of peanuts?

      Reply
      • Tonia says

        September 14, 2016 at 9:14 am

        Yes, that would be delicious!

        Reply
    2. Beth Smith says

      November 25, 2015 at 1:20 pm

      I had these at a family Christmas party last year and plan on Mekong them this year. Saw a picture of these with course sea salt lightly sprinkled on top before they set completely!

      Reply
      • Tonia says

        November 26, 2015 at 1:10 pm

        Thanks sound like a fantastic addition! Thanks Beth, I will have to give it a try! ~Tonia

        Reply
    3. Povar says

      March 4, 2015 at 2:51 am

      4 stars
      Thank you for the great recipe Tonya, took a note.

      Reply
    4. Lou Ann says

      December 27, 2014 at 3:24 pm

      Sounds wonderful. One question….raw Spanish peanuts or the cooked, salted ones?

      Reply
      • Tonia says

        December 27, 2014 at 11:36 pm

        I used the cooked, salted ones!

        Reply
    5. Laura says

      December 23, 2014 at 9:26 am

      Oh my god these sound amazing. Mayyyybe a little too dangerous for me though because I’m addicted to both nuts and chocolate so out them together and I’m sure you can imagine the potential for me to eat the lot!

      Reply
    6. Beth says

      December 19, 2014 at 5:34 pm

      Why haven’t I made these before? Oh my YUMM!!

      Reply
    7. Liz says

      December 19, 2014 at 3:33 pm

      Thank you Tonia. Happy Holidays to you and your family.

      Reply
    8. Jen @ Baked by an Introvert.com says

      December 19, 2014 at 8:05 am

      I love this easy treat! The chocolate, the peanuts, and that vanilla almond bark! Swoon!

      Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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