It doesn’t get much easier than these homemade chocolate nut clusters made in your crockpot. Simply layer the ingredients and let the crockpot (or slow cooker) do the work. The combination of the different types of chocolates makes for a rich and creamy candy with a pleasing shine to it. Peanuts and cashews give a bit of salty crunch.
Because these candies are so simple to make, and make quite a bit, they are wonderful for bringing to holiday parties or sharing as homemade gifts. While you can make them without wrappers by letting the chocolate harden by the spoonful on parchment paper, using mini cupcake liners allows you to add a festive touch. Cupcake liners also make for easier handling. For an extra decorative element, add some holiday sprinkles before the chocolate hardens.
- 16 oz. dry roasted salted peanuts
- 16 oz. dry roasted unsalted cashews (or unsalted peanuts)
- 12 oz. semi-sweet chocolate chips
- 4 oz. sweetened German chocolate, broken into pieces
- 24 oz. white almond bark or vanilla-flavored melting wafers
- Place ingredients in a crockpot, layering in the order above.
- Turn your crockpot on the lowest setting and heat for 1-1/2 hours, leaving the lid on the entire time.
- Remove the lid and stir the mixture with a wooden spoon until smooth. If the chocolate is not fully melted, allow it to heat for another 30 minutes.
- Drop the candy mixture into miniature cupcake liners or drop about 1-1/2 Tablespoons of candy directly on baking sheets lined with parchment paper.
- Add sprinkles if desired.
- Allow the candy to cool completely before serving.
- Store leftover candy in air-tight containers at room temperature.
- Makes approximately 50 candies.
Shopping tip: If you live in the Bensalem, Pennsylvania area, Giant on Street Road sells all of the ingredients except for the German chocolate in the bulk aisle. This can be a great way to save money since you’re able to buy exactly the amount you want for the recipe. (German chocolate can also be found at Giant, but in the baking aisle.)
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