Crockpot Christmas Candy Clusters
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Make some delicious and festive crockpot candy clusters! This stuff is called crack for a reason- it’s hard to stop eating it!
- SKILLS
- I like to use cocktail peanuts as they have more oil than the other type and give the chocolate a nice finish.
- You can use only dry roasted if you want, I may add 1 tablespoon of olive oil (or vegetable oil) to the mixture.
- You can use any type of nuts you like. I would recommend keeping the amount to 4 cups total.
- Have fun and mix and match the chocolate mixture.
Crockpot Candy
Servings 41
Ingredients
- 1 bag 10 oz. of dark chocolate morsels
- 1 bag 10 oz. peanut butter baking chips (Reese’s)
- 1 cup semi-sweet chocolate chips
- 2 cups 12 oz. can unsalted dry roasted peanuts
- 2 cups 12 oz. can cocktail peanuts
- 1 cup quartered Reese’s pieces I used 9 Reese’s (0.55 oz. and cut them in fourth)
- 2 tablespoons olive oil optional
- Sprinkles optional for topping
- Sea salt optional for topping
Instructions
- Line two cookie sheets with parchment paper or a silicone mat. Set aside
- In the liner of a slow cooker, pour the dark chocolate morsels, peanut butter chips, semi-sweet chocolate chips, and Reese’s pieces.
- Add the unsalted dry roasted peanuts, and the cocktail peanuts.
- You can add olive oil if you want. I did not because I used cocktail peanuts which are more oily than the dry roasted peanuts.
- Quickly mix all the ingredients together.
- Cover and cook on low for 1 hour. Mix after 30 minutes.
- After 1 hour mix and if the chocolates are all melted proceed to step 7. If the chocolate is not melted add an extra 10 minutes (I had to). Make sure you keep an eye on the chocolate, you don’t want it to burn.
- Take a tablespoon (I took a cookie scoop medium from OXO (1 ½ tablespoon)), scoop the chocolate out and place it on the prepared baking sheet.
- Sprinkle some sea salt or sprinkles if you want.
- Place in the fridge for 1 hour.
- Store in an airtight container in the fridge for up to a week.
