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The Easiest Crock Pot Christmas Candy You’ll Ever Make

If you’re after a foolproof sweet treat that looks impressive but takes almost no effort, these Crock Pot Chocolate Peanut Clusters are the answer. They’re one of those crockpot Christmas candy recipes that make holiday prep feel effortless. With just a few simple ingredients, your slow cooker does all the work while your kitchen fills with the smell of melting chocolate and roasted peanuts.

Easy Crock Pot Chocolate Peanut Clusters (No-Fail Christmas Candy Recipe)

This is one of the most popular holiday candy recipes because it’s versatile, beginner-friendly, and absolutely delicious. Think of it as the ultimate crockpot dessert that’s perfect for gift baskets, cookie swaps, or a last-minute party treat. Whether you call them crockpot Christmas cookies or just “the clusters everyone keeps asking for,” this recipe is about to become a holiday favorite.

You can dress them up with festive sprinkles or colored M&Ms for cute Xmas treats, or keep them classic with rich layers of chocolate and peanut butter flavor. Either way, they’re crunchy, creamy, and irresistibly addictive.

Table of Contents

Why You’ll Love This Recipe

So easy, it’s almost effortless: Just toss everything in the slow cooker and let it work its magic. No double boiler, no babysitting melted chocolate.
Crunchy, creamy perfection: The mix of salted and unsalted peanuts hits that sweet-salty balance just right.
Make it your own: Swap the chocolate, sprinkle in some M&Ms, or use your favorite nuts. It’s super flexible.
Great for gifting (or snacking later): These little clusters keep fresh for weeks, so they’re perfect for holiday tins or make-ahead treats.

Ingredients

16 oz roasted salted peanuts – adds a bold, salty crunch that balances the sweetness.
16 oz unsalted peanuts – helps even out the salt level; you can substitute with honey-roasted for extra sweetness.
24 oz chocolate almond bark – melts smoothly and sets firmly; you can use dark chocolate melting wafers instead.
2 × 12 oz bags semi-sweet chocolate chips – gives rich chocolate flavor; substitute with milk or dark chocolate if you prefer.
1 cup peanut butter baking chips (or butterscotch chips) – adds a subtle nutty sweetness and creamy texture.

Equipment: A 6–7 qt Crock Pot or slow cooker and parchment-lined trays for cooling.

How to Make Slow Cooker Chocolate Peanut Clusters

Prepare the base: Add all the peanuts to the Crock Pot, spreading them into an even layer.

Add the chocolate: Break the almond bark into squares and place them on top of the peanuts. Add the chocolate chips and peanut butter chips.

Cook low and slow: Cover and cook on LOW for about 1 hour, or until everything is mostly melted. Stir gently to combine. If chunks remain, cook an extra 15–30 minutes, checking to avoid burning.

Keep an eye on your Crock Pot the first time you make these—some models run hotter than others. Stirring after the first hour prevents burning and ensures perfectly smooth, glossy candy every time.

Mix thoroughly: Once the chocolate is completely smooth, turn off the slow cooker. Stir to make sure every peanut is coated evenly.

Form the clusters: Using a 2-tablespoon cookie scoop or spoons, drop mounds of the mixture onto parchment-lined trays.

Set the candy: Let them firm up at room temperature for about an hour. To speed things up, refrigerate for 20–30 minutes until solid.

Storage Tips

Store in an airtight container at room temperature for up to 5 days, away from direct heat or sunlight. For longer storage, refrigerate for up to 1 month or freeze for up to 3 months (use layers separated by parchment).

Before serving, let refrigerated or frozen clusters sit at room temperature for 10–15 minutes so they’re perfectly chewy, not too hard.

Serving Suggestions & Variations

Festive topping: Add red and green M&Ms or holiday sprinkles before the clusters set.
Nut variations: Use almonds, cashews, or mixed nuts for a different flavor.
Sweet-salty twist: Sprinkle flaky sea salt on top for extra crunch.
Candy-shop style: Drizzle with white chocolate or caramel once hardened.
Gift idea: Package in mini cupcake liners or decorative tins for easy edible gifts.

FAQs

Can I use all salted or all unsalted peanuts?
Yes, but the mix of both gives a better flavor balance. If you use only salted, the candy may taste too salty.

My chocolate isn’t melting smoothly. What should I do?
All slow cookers vary. Stir occasionally during melting, and if the chocolate seems thick, add a teaspoon of coconut oil or shortening to loosen it.

Can I double the recipe?
Yes, but make sure your Crock Pot has enough space to stir without spilling. Cook time might increase slightly.

Can I make these ahead of time for Christmas?
Absolutely. These are ideal for make-ahead holiday treats. Store in airtight containers and refrigerate or freeze until gifting or serving.

What’s the best chocolate to use if I can’t find almond bark?
Use dark or milk melting wafers (like Ghirardelli). They melt evenly and give a glossy finish.

More Christmas Dessert Ideas

Ice Cream Cone Christmas Tree

Christmas Sugar Cookies with Royal Icing

German Terrassen Kekse Christmas cookies

Crockpot Chocolate Peanut Clusters Recipe

Recipe by Adore Foods

0.0 from 0 votes

These Crock Pot Chocolate Peanut Clusters are the easiest homemade candy you’ll ever make! Just toss a few simple ingredients into your slow cooker, let it melt together, and scoop into rich, chocolatey clusters full of crunchy peanuts. Perfect for Christmas parties, gifting, or when you just want a quick sweet fix. No baking, no mess, just pure chocolate-peanut perfection every time!

Course: DessertDifficulty: Easy

Servings

clusters

Prep time

minutes

Cooking time

hour

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

1 jar 1 roasted salted peanuts (16 ounce)
1 jar 1 unsalted peanuts (16 ounce)
24 ounce 24 chocolate almond bark
2 bags 2 semi-sweet chocolate chips (12 ounce)
1 cup 1 peanut butter baking chips (or butterscotch baking chips)

Directions

Add the peanuts into the 6-7 qt crockpot and spread into an even layer. Then break the chocolate almond bark into squares and add on top, along with the semi-sweet chocolate chips and peanut butter chips.
Cover with lid and cook on LOW for one hour, or until the chocolate and peanut butter chips melt. Stir to combine. If it’s not quite melted then cover with lid again and cook on low for an additional 15-30 minutes at a time, until fully melted and smooth.
Turn OFF the slow cooker and line two large baking sheets with parchment paper.
Using a 2-tablespoon sized cookie scoop or spoons, immediately scoop clusters and place them onto the prepared baking sheet.
Allow the crockpot candy to set on the counter at room temperature for 1 hour, or until hardened. You can also place it in the refrigerator to speed up the process for 20-30 minutes.

Notes

I used a mixture of roasted salted nuts and unsalted roasted nuts. You can choose to use all unsalted, salted, or honey roasted if desired or make a different combination.
Instead of chocolate almond bark, you can use the same amount of Ghirardelli dark chocolate melting wafers. Almond bark is more cost effective.
I used semi-sweet chocolate chips however milk chocolate or dark chocolate will also work.
If desired, you can top with seasonal colored M&Ms and sprinkles to make this recipe for other occasions.