Description

I like to make my peanut clusters in individual small paper candy cups, which are actually mini muffin liners, but you don’t need to. The mini muffin liners make the whole operation a little neater, and make them easier to put out to serve, share, or include on a cookie tray with other desserts. If you choose to use mini muffin liners or candy papers, line them up empty on your baking sheet and spoon the chocolate cluster mixture right into the liners.

Ingredients

Units Scale

8 ounces unsalted or dry roasted peanuts
8 ounces salted cocktail peanuts
6 ounces semi-sweet chocolate chips
6 ounces milk chocolate chips
1 10-ounce bag peanut butter chips
16 ounces white almond bark, vanilla candy melts, or white chocolate chips
Maldon salt, optional

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Instructions

Layer all the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 1 hour and 15 minutes.
Check to see if chocolate has melted. The chocolate and peanut butter chips will still have their form, but should be soft and melted enough to be able to stir everything together with the chocolate pieces blending all together as one melted delicious mess. Test by smoothing out some of the chips with the back of a rubber spatula or wooden spoon. If it needs more time, check it every 30 minutes, for a max of 2 hours of total cooking time.
Once the chocolate has melted enough, stir to combine everything.
Prepare a baking sheet with parchment paper or a silicone mat. Using two spoons, spoon the clusters onto the baking sheet as small mounds. Since these are not being baked and won’t expand, you don’t need to leave much room in between each cluster. If you’re using mini muffin liners, line up empty candy papers on your baking sheet and spoon the chocolate cluster mixture right into them. Top clusters with Maldon salt or flaky sea salt if you love a salty-sweet treat – the salt is totally optional.
Allow everything to set at room temperature for 1 to 2 hours.

Notes

The clusters can be stored in an airtight container in the refrigerator for up to 2 months. They also freeze well.

You can make these all year round and use seasonal or other patterned candy cups for other occasions. I’ve made them for Mother’s Day and put them in floral candy cups. These are too good to limit them to December!

Recommended tools & equipment: 7 quart slow cooker or 6 quart multi-cooker, mini muffin liners, baking sheet, silicone spatula or wooden spoon, and Maldon salt.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: dessert, candy
Cuisine: American