4 from 1 vote
Crock Pot Chocolate Butterscotch Nut Clusters
Crock Pot Peanut Clusters
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 
Adapted from Slow Cooker Chocolate Candies
Course: Dessert
Author: The Gunny Sack
Ingredients
  • 3 12-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
  1. Start by dumping the peanuts in the bottom of the crock pot.
  2. Top the peanuts with the Hershey’s candy bar.
  3. Pour one bag of semi-sweet chocolate chips on top of the Hershey’s bar.
  4. Next, add a bag of butterscotch chips.
  5. Finally, top it all with the vanilla almond bark broken into pieces.
  6. 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.)
  7. 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.
  8. Spoon the mixture into mini baking cups.
  9. Allow the chocolate clusters to set and harden.