Crock Pot Peanut Clusters with chocolate and butterscotch are easy to make in a slow cooker. They can cook while you are baking other goodies.
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, Crispy Peanut Butter Bites, and Hershey’s Pretzel Bites.
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.
Top the peanuts with one extra large 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 two and a half pounds of vanilla almond bark broken into pieces.
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.
Then, stir everything together until combined.
Spoon the mixture into mini baking cups. You can put the liners into a muffin pan to help them keep their shape.
Allow the peanut clusters to set and harden.
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.
Crock Pot Peanut Clusters
Crock Pot Peanut Clusters with chocolate and butterscotch are easy to make in a slow cooker. They can cook while you are baking other goodies.
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 1/2 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.
Nutrition Information:
Yield: 40 Serving Size: 1 gramsAmount Per Serving: Calories: 320Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 141mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 7g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Additional Crock Pot Dessert Recipes:
Slow Cooker Chocolate Turtle Bread Pudding
Dixie says
Could you use pecans instead of peanuts?
Tonia says
Yes, that would be delicious!
Beth Smith says
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!
Tonia says
Thanks sound like a fantastic addition! Thanks Beth, I will have to give it a try! ~Tonia
Povar says
Thank you for the great recipe Tonya, took a note.
Lou Ann says
Sounds wonderful. One question….raw Spanish peanuts or the cooked, salted ones?
Tonia says
I used the cooked, salted ones!
Laura says
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!
Beth says
Why haven’t I made these before? Oh my YUMM!!
Liz says
Thank you Tonia. Happy Holidays to you and your family.
Jocelyn (Grandbaby cakes) says
This might be the most insanely spectacular slow cooker recipe ever!
Jen @ Baked by an Introvert.com says
I love this easy treat! The chocolate, the peanuts, and that vanilla almond bark! Swoon!