- 1 jar (16 ounces) salted dry roasted peanuts
- 1 jar (16 ounces) unsalted dry roasted peanuts
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 package (10 ounces) peanut butter chips
- 3 packages (10 to 12 ounces each) white baking chips
- 2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips
- In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2 to 2-1/2 hours or until chips are melted, stirring halfway through cooking.
- Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature. Yield: 6-1/2 pounds.
Reviews for Chocolaty Peanut Clusters
Sort By :
"Very good, and easy. Glad I read the reviews. Stirred mine at 1 hour and it was finished 15 minutes later. Next time, given the enormous quantity that it makes, I may use a combination of other nuts to make this more special. As mentioned, particularly almonds and cashews. Maybe even dried cranberries stirred in at the last minute."
"These were amazing! I'm not a huge chocolate fan, but I coulnd't stop eating these! I took some to a get-together, and several people there said the same thing! They take a long time to scoop out, but they were so worth it! I was a little concerned about the amount of time to cook because my crockpot seems to run a little on the hot side, but I followed the recipe exactly and wouldn't change a thing! I will definitely be making these again!"
"Crockpots vary as to temperature. Mine simmers on low, would not attempt this in it. The concept of the recipe seems totally workable. I will try melting the chips in a double boiler very low heat add peanuts after it is melted and blended completely. We make chocolate candies with chips and dip cookies every year with the double boiler method. A double boiler can be made by putting one pan over another as long as the water doesn't get into the top pan. I suspect someone made this with an old crockpot that has the old low settings. Chocolate is very touchy, a bit of food grade wax melted with it will keep your candy shiny and aid setting. With this I would use probably a tenth of a bar or less of wax tops. If you use wax shave it an melt it with the chips before adding the nuts."
"Didn't work for me; got the burnt results like others. Tried to salvage in the microwave but it just made it worse."
"Great recipe. Glad I didn't read the reviews until after I had everything going. I have a 4 & 6 quart slow cooker. I did it in the 6 qt. for 2 1/2 hours. It filled it up to within an inch of the top. Was very satisfied with the results and it made tons of clusters and so easy. Great recipe for my holiday treats that I give out to friends and family. Will definitely make again."