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These Slow Cooker Chocolate Nut Clusters are your new best friend. They’re crunchy and creamy, and I can’t stop eating them!
These nut clusters is like the best part of a candy store, but happening right in your own kitchen! Bonus! It only takes a little work—your slow cooker does the work while you relax or tackle other tasks.
With a crock pot (or slow cooker), all you do is layer your simple ingredients in, stir now and then, and watch as the chocolate gently melts into a velvety sauce that coats every nut.
Then you spoon it out onto parchment paper, let it cool, and you have homemade candies—no fancy candy thermometers, no double boiler, no fuss. You could even do this on a weekend morning in your PJs, because why not?
Imagine a warm slow cooker melting chocolate into a silky pool, mixing it with favorite nuts (like almonds or peanuts), and creating crispy clusters that you can pop into your mouth for a sweet snack anytime.
These clusters work for so many occasions: holiday season cookie swaps, a quick dessert to bring to parties, or a delicious snack to keep around for random sweet cravings.
Plus, if you want to get fancy, you can drizzle them with more chocolate or top them with sprinkles—making them perfect for kids, grown-ups, and everyone in between.
Let’s jump into why these Nut Clusters are so tasty! We’ll talk about how to actually make this crunchy treat too. Ha!
Some of our other favorite CANDY RECIPES we have on our site include: Turtle Candy, Potato Candy, and Amish Smores Whoopie Pies Recipe.
WHY THIS RECIPE WORKS:
- Slow and Steady Melting
The gentle heat in the slow cooker prevents the chocolate from scorching and helps ensure a thick chocolate-covered clusters of almonds (or other nuts) that taste amazing. - Hands-Off Cooking
Once you add everything to the crock pot, you just stir occasionally. Satisfy your sweet tooth without standing over the stove. - Totally Adaptable
Whether you want dark chocolate chips, semi-sweet, or even white chocolate, you can swap out the chocolate you use. You can also pick different types of nuts for this easy sweet treat—almonds, peanuts, pecans, or even sunflower seeds if you like them.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Mixed salted nuts (or favorite nuts)
- White almond bark
- Semi-sweet chocolate chips
- Peanut butter chips
- White baking chocolate
HOW TO MAKE NUT CLUSTERS:
- Break up the almond bark.
- Add your nuts, almond bark, chocolate chips, and peanut butter chips to the slow cooker.
- Stir everything together.
- Cover and cook on low for 1 ½ hours, stirring frequently.
- When everything is all melted together, spoon 2 tablespoon clusters of the mixture onto parchment paper on a baking sheet until all the mix is gone, and let them cool.
- In a microwave-safe bowl in 30-second intervals, melt your 4-ounce white chocolate bar.
- Add the melted white chocolate to a piping or a small plastic bag with the tip cut off.
- Drizzle the white chocolate over the clusters.
- Once the clusters are completely set, they are ready to serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF NUTS ARE THE BEST TO USE?
Use any kind—peanuts, pecans, cashews, or even macadamia nuts.
A “mixed nuts” bag from the grocery store is a great option because you get a variety of flavors and textures.
The beauty of this easy recipe is that you can tailor it to your favorite nuts.
CAN THSE BE MADE AHEAD?
Absolutely. Once they’ve cooled and hardened, store them in an airtight container at room temperature.
They’ll stay fresh for about a week or two, so they’re a perfect homemade gift for a holiday treat or just to have on hand for your sweet cravings.
Food gifts are the best!
ANY ADDITIONS?
Want to customize your chocolate nut clusters for even more delicious treats?
- Drizzle of white chocolate: Melt a little extra white chocolate and drizzle it on top for that “fancy candy shop” look.
- Sprinkle of sea salt: A touch of coarse salt makes these sweet clusters extra special—salty + sweet is the best combo!
- Crushed candy canes (during the holiday season): Perfect for a peppermint twist in December.
- Dried cranberries or cherries: Stir them in for a burst of fruitiness.
- Coconut flakes: Lightly toasted for a tropical vibe—yum!
- Caramel bits: Add some gooey sweetness in each bite.
- Pretzel pieces: If you love the salty crunch from pretzels, toss a handful in.
- Cinnamon: A pinch of cinnamon dusted into the chocolate for a subtle, cozy flavor.
- Spicy sauce: A teeny drop of chili sauce or hot sauce (like Sriracha) for a bold, unusual twist.
- Crushed cookies: Crumble shortbread or chocolate cookies on top for extra texture.
ANY SUBSTITUTIONS?
Need to switch something out? They’re easy treats to change.
- Milk chocolate chips instead of semi-sweet if you prefer sweeter clusters.
- Dark chocolate chips if you want a more intense flavor—dark chocolate and nuts are a killer duo.
- Sugar-free chocolate for a lower sugar option, just be sure it melts well.
- Nut butter chips (like almond butter chips) in place of peanut butter chips if you want a peanut-free option.
- Vegan chocolate if you’re avoiding dairy—lots of good-quality vegan chocolate melts available now.
- Coconut oil (a teaspoon or two) if your chocolate is having trouble melting smoothly—it helps create a glossier finish.
HOW TO STORE:
Refrigerator:
You can store the cooled clusters in an airtight container in the fridge if your kitchen is very warm.
They’ll keep for about 2 weeks, but they might pick up a little condensation that dulls the shine.
Freezer:
Yes, you can freeze this tasty snack for up to 3 months.
Just layer them between sheets of parchment paper (or wax paper) so they don’t stick together.
Thaw at room temperature for a few hours before eating.
DANA’S TIPS AND TRICKS:
- Use Good-Quality Chocolate: Cheap chocolate sometimes won’t melt as nicely and can give your clusters a weird texture. Good quality chocolate is worth it.
- Stir Often: Every 15-20 minutes, give it a stir with a wooden spoon or rubber spatula. This helps all the chocolate melt evenly and avoids scorching at the bottom.
- Don’t Overcook: Once the chocolate is melted, switch your slow cooker to “warm” or turn it off. Leaving it on high for too long can ruin the chocolate.
- Size Them However You Like: Use a tablespoon to get smaller clusters or a large spoon for bigger ones—whatever fits your favorite ways of snacking.
- Chop Larger Nuts: If you have larger nuts like walnuts or pecans, chop them into smaller pieces so each cluster has a nice blend of nuts.
- Top While Soft: If adding toppings (like sprinkles or sea salt), do it while the chocolate is still soft so they stick.
Nut Clusters are as simple as dumping ingredients in a pot and letting the slow cooker work its magic.
Enjoy every crunchy, chocolatey bite!
If you like this recipe, you might also like:
Slow Cooker Chocolate Nut Clusters Recipe
Equipment
Ingredients
- 1 ½ pounds white almond bark
- 30 ounces mixed salted nuts
- 12 ounces semi sweet chocolate chips
- 10 ounces peanut butter chips
- 4 ounce white chocolate baking bar
Instructions
- Break up the almond bark.1 ½ pounds white almond bark
- Add your nuts, almond bark, chocolate chips, and peanut butter chips to the slow cooker.30 ounces mixed salted nuts, 12 ounces semi sweet chocolate chips, 10 ounces peanut butter chips
- Stir everything together.
- Cover and cook on low for 1 ½ hours, stirring frequently.
- When everything is all melted together, spoon 2 tablespoon clusters of the mixture onto parchment paper on a baking sheet until all the mix is gone, and let them cool.
- In a microwave-safe bowl in 30-second intervals, melt your 4-ounce white chocolate bar.4 ounce white chocolate baking bar
- Add the melted white chocolate to a piping or a small plastic bag with the tip cut off.
- Drizzle the white chocolate over the clusters.
- Once the clusters are completely set, they are ready to serve.
Notes
- Use Good-Quality Chocolate: Cheap chocolate sometimes won’t melt as nicely and can give your clusters a weird texture. Good quality chocolate is worth it.
- Stir Often: Every 15-20 minutes, give it a stir with a wooden spoon or rubber spatula. This helps all the chocolate melt evenly and avoids scorching at the bottom.
- Don’t Overcook: Once the chocolate is melted, switch your slow cooker to “warm” or turn it off. Leaving it on high for too long can ruin the chocolate.
- Size Them However You Like: Use a tablespoon to get smaller clusters or a large spoon for bigger ones—whatever fits your favorite ways of snacking.
- Chop Larger Nuts: If you have larger nuts like walnuts or pecans, chop them into smaller pieces so each cluster has a nice blend of nuts.
- Top While Soft: If adding toppings (like sprinkles or sea salt), do it while the chocolate is still soft so they stick.
Nutrition
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