Once you try this ridiculously easy and delicious dessert, you’ll never want to go back to your more complicated recipes! These chocolate nut clusters are rich and silky, with the perfect amount of crunch to balance everything out. Plus, there’s just the right amount of bite from the salted peanuts, but since the recipe also calls for unsalted, the flavor isn’t overwhelming.
We absolutely love coming up with new and exciting ways to put our slow cooker to good use, and it’s quite possible that this is our favorite slow cooker recipe yet. The result is the perfect bite-sized treat and we didn’t have to slave away to make it! The only downside that we can see so far is that we are very tempted to goggle down all the clusters as soon as possible. If you think this could be you, make sure you’re surrounded by people who will share them with you (or save them for yourself, we won’t say anything)we’re sure you’ll have lots of volunteers!
Chocolate Nut Clusters
4 1/2 HOURS TO PREPARE, YIELDS ABOUT 3 DOZEN
- 1 pound dry-roasted salted peanuts
- 1 pound dry-roasted unsalted peanuts
- 8 oz. walnuts, chopped
- 1 (10 oz.) bag peanut butter chips
- 1 (12 oz.) bag dark chocolate chips
- 4 oz. German chocolate bar, chopped
- Place all peanuts in the bottom of slow cooker.
- Cover with walnuts, peanut butter chips, chocolate chips and German chocolate.
- Cover slow cooker and cook on LOW for 1 1/2-2 hours, or until melted.
- Stir everything together, making sure nuts are thoroughly coated in chocolate.
- Cover again and continue cooking on LOW for another 30-40 minutes.
- Use a small ice cream scoop or tablespoon to scoop equal mounds of chocolate mixture onto a parchment-lined baking sheet (or into cupcake wrappers).
- Let dry at room temperature until completely set and hardened. 1-2 hours.
- Enjoy immediately or store in an airtight container.
Recipe adapted from Brown-Eyed Baker