Chocolate peanut clusters are a no-fuss slow cooker candy where layered chocolates, butterscotch chips, peppermint pieces, and peanuts melt together into rich, crunchy clusters. The hands-off cooking method makes it ideal for holiday desserts or gifting.
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Line a slow cooker with a liner for easy cleanup.
Place the white candy coating in the bottom of the prepared slow cooker.
Layer the chocolate candy coating on top of the white coating.
Pour the dry roasted peanuts over the chocolate layers.
Add a layer of butterscotch chips.
Add the peppermint chocolate chips.
Top with the semi-sweet chocolate morsels, spreading them evenly.
Set the slow cooker to LOW and do not stir. Let it melt.
Store cooled clusters in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month for extended shelf life.
slow cooker · parchment paper
Total time is roughly 2–3 hours on low heat in the slow cooker, plus cooling time on parchment paper (30–45 minutes).
Candy coating melts more smoothly in a slow cooker. Tempered chocolate works but may seize; avoid melting bars directly without tempering.
Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
Yes. Omit peppermint chips or substitute with toffee bits, crushed pretzels, or an extra bag of semi-sweet chocolate morsels.
Minimal stirring is needed; stir gently once or twice near the end to ensure even melting without overworking the ingredients.
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