Slow Cooker Chocolate-Covered Peanut Clusters

(from Lisalouisville’s recipe box)

Categories: Desserts

Ingredients

  • 16 ounces (453.59 g) unsalted peanuts, or dry roasted peanuts
  • 16 ounces (453.59 g) salted cocktail peanuts
  • 12 ounces (340.2 g) semisweet chocolate chips
  • 12 ounces (340.2 g) milk chocolate chips
  • 20 ounces (566.99 g) peanut butter chips
  • 32 ounces (907.19 g) white almond bark or vanilla candy melts
  • 16 oz raisins

Directions

  1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours. [NOTE: While I have made this multiple times without an issue, it seems that many people have experienced the ingredients burning. I would recommend stirring all of the ingredients together and checking on it and stirring every 30 minutes to avoid an issue.]

  2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.

  3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!

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