Chocolate Peanut Clusters
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  • 2 lbs 1 kg white chocolate melts or almond bark
  • 121 oz 600 g semisweet chocolate chips
  • 114 oz 400 g milk chocolate chips
  • 113 ounces 375 g unsalted peanuts (or dry roasted peanuts)
  • 113 ounces 375 g salted peanutsLine 1-2 large baking sheets with parchment paper (baking paper).
  • 1 Throw all of the chocolate into a heavy based pot or pan over low heat.
  • 1 Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.
  • 1 Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).
  • 1 Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner. 
  • 1 Throw in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally -- every 20-30 minutes or so -- to avoid burning the chocolate on the bottom of the cooker bowl.)
  • 1 Give the mixture a good stir to combine.



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