Description
Deliciously easy Christmas Peanut Clusters made in a crockpot, combining roasted peanuts, semisweet chocolate, German chocolate, peanut butter chips, and almond bark for a festive and irresistible holiday treat.
Ingredients
Scale
Ingredients
- 2 pounds dry roasted peanuts (two 16-ounce jars)
- 1 (12-ounce) bag semisweet chocolate chips (about 2 cups)
- 1 (4-ounce) German chocolate baking bar, broken into pieces
- 1/2 cup peanut butter chips
- 48 ounces almond bark (two 24-ounce packages)
Instructions
- Add Ingredients: Add the peanuts to the bottom of a large slow cooker. Sprinkle the semisweet chocolate chips, chopped German chocolate baking bar, and peanut butter chips on top. Break up the almond bark and add that on top of everything, then cover with the lid.
- Cook: Cook on LOW heat for 2 hours without stirring.
- Stir Smooth: Remove the lid and stir well until everything is smooth and fully melted.
- Shape Clusters: Drop by rounded spoonfuls onto baking sheets lined with parchment paper. Optionally, decorate with sprinkles before the chocolate hardens.
- Cool and Set: Let the clusters cool until completely set up and firm before storing.
Notes
- Storage: Store in an airtight container at room temperature for 1-2 weeks, or refrigerate for up to 1 month.
- Freezing: These peanut clusters freeze well for a couple of months in airtight containers; thaw at room temperature before eating.
- Add Mix-ins: For variety, add raisins, marshmallows, or pretzels right before shaping.
- Decoration: Use sprinkles or crushed candy canes on top for a festive appearance.
Nutrition
- Serving Size: 1 cluster
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
