Homemade Chocolate Peanut Clusters are the easiest edible gifts to make over Christmas! Slow cooker OR stove top and only a handful of ingredients!

Aside from baking over the holidays, making Chocolate Peanut Clusters or homemade candies are perfect for last minute gift giving. Turn off the oven for this one.

There’s nothing better than having a batch of cookies baking in the oven and having chocolates cooking over the stove or in the slow cooker. Chocolate Peanut Clusters are thrown together in less than 15 minutes and can be gift wrapped in another 10. Give them out to friends, family, neighbours, or anyone else you need last minute gifts for.

Kids love getting in the kitchen to help you out with this one!

WHAT INGREDIENTS GO INTO CHOCOLATE PEANUT CLUSTERS?

• WHITE CHOCOLATE MELTS or almond bark can be used to break through the semisweet and milk chocolates, providing a great base for flavour and texture. Even if you don’t like white chocolate, you won’t taste it in this.
• SEMISWEET CHOCOLATE CHIPS or dark chocolate chips. Use good quality chocolate like Belgium, Cadbury, Nestle, or Ghirardelli. If you prefer dark chocolate over milk, feel free to use all dark or semisweet.
• MILK CHOCOLATE CHIPS create a balance of sweet and bittersweet. For our peanut clusters, we use less milk and more semisweet as we find it yields the best taste without being to sweet.
• SALTED PEANUTS provide the salty needed for the sweet going on in here!
• UNSALTED PEANUTS balance out the saltiness.

HOW TO MAKE STOVE TOP CHOCOLATE PEANUT CLUSTERS

You won’t believe how easy it is to make chocolate peanut clusters on the stove. NO DOUBLE BOILERS NEEDED!

Just throw all of the chocolate into a heavy based pot or pan over low heat. Cook while stirring occasionally until chocolate is melted and smooth (about 10 minutes or so).

If there are a couple of lumps, don’t worry! The heat will continue to melt your chocolate while the nuts are being mixed in.

HOW TO MAKE CROCKPOT CHOCOLATE PEANUT CLUSTERS

Use a 6-quart slow cooker and spray with cooking oil spray. Throw in all of your ingredients, cover and cook on low until melted. It takes about 1-2 hours. I suggest stirring every 20-30 minutes or so to prevent burning.

Line large baking sheets with parchment (baking paper). We use about 3 baking sheets. You can also use mini cupcake liners for serve-size ready gifts.

Drop chocolate mixture onto the paper with a cookie scoop or tablespoon (whatever is easier for you). Then set in the refrigerator.

OPTIONAL ADD INS

For festive clusters, top with mini red and green m&m’s, red and green sprinkles or coloured edible glitter before they set in the refrigerator.

HOW LONG WILL HOMEMADE PEANUT CLUSTERS LAST?

Chocolate Peanut Clusters last best when refrigerated in an airtight container. Separate the layers with pieces of parchment paper so they don’t stick together.

CAN YOU FREEZE PEANUT CLUSTERS?

Absolutely. When they are set, place them in freezer bags or air tight containers to freeze.

Thaw Chocolate Peanut Clusters in the refrigerator before serving.

LOOKING FOR MORE CHRISTMAS IDEAS? TRY THESE!

Christmas Crack (Saltine Cracker Toffee)
Rum Balls
Churro Nutella Christmas Tree

Chocolate Peanut Clusters

Chocolate Peanut Clusters are the easiest edible gifts to make over Christmas! Slow cooker or stove top methods and only a handful of ingredients!

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Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Serves: 60 clusters (or more)

Ingredients

• 2 lbs 1 kg white chocolate melts or almond bark
• 21 oz 600 g semisweet chocolate chips
• 14 oz 400 g milk chocolate chips
• 13 ounces 375 g unsalted peanuts (or dry roasted peanuts)
• 13 ounces 375 g salted peanuts

Instructions

• Line 1-2 large baking sheets with parchment paper (baking paper).

STOVE TOP:

• Throw all of the chocolate into a heavy based pot or pan over low heat.
• Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.
• Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).

SLOW COOKER:

• Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner. 
• 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.)
• Give the mixture a good stir to combine.
• Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).

Notes

Refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.

Nutrition

Calories: 243kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 46mg | Potassium: 187mg | Fiber: 2g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg