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Christmas Crockpot Peanut Clusters

Christmas crockpot peanut clusters combine salted dry-roasted peanuts with melted vanilla almond bark and semisweet chocolate in a slow cooker. Spoon them onto parchment-lined baking sheets and let them set into firm, chocolate-coated clusters.
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Prep Time 10 minutes
Cook Time 2 hours
Setting time 2 hours
Total Time 4 hours 10 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 jar (16 oz) peanuts dry-roasted, salted
  • 1 package (24 oz) vanilla almond bark broken into squares
  • 1 bag (12 oz) semisweet chocolate chips

Equipment

  • 1 6-quart slow cooker
  • 1 baking sheets

Method
 

  1. Add the peanuts to a 6-quart slow cooker and layer the almond bark and chocolate chips on top.
  2. Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until the coating is fully melted.
  3. Stir until smooth and the peanuts are evenly coated.
  4. Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them about 1 inch apart.
  5. Let the clusters set at room temperature for 1 to 2 hours, until firm.

Notes

Stir every 30 minutes so the coating melts evenly. Store in an airtight container at room temperature for up to 2 weeks; freeze for up to 3 months. For a dairy-free version, use dairy-free vanilla almond bark and chocolate chips.