These Homemade Peanut clusters are so EASY to make and come together right in your slow cooker.
The holidays just wouldn’t be the holidays for me if I didn’t make some form of homemade candy. From truffles to fudge, marshmallows, and caramel I enjoy it all. One of my favorites is Homemade Peanut Clusters (Goo Goo Clusters). Roasted peanuts enrobed in a blend of rich chocolates created entirely in the slow cooker. They’re SO easy to make, too, so et’s get started.
I wouldn’t have believed it, but these Homemade Peanut Clusters became an instant favorite of my daughter. She could barely wait until they were firm and ready to eat. Our next test will be with different chocolate, nuts, and dried fruit combinations. Yes, you can melt the chocolate in the microwave or a double-boiler on the stovetop. However, it is easy to overheat the chocolate, and it can seize up. It also cools quickly and can be difficult to get all the candies portioned out before the chocolate gets too cool. The slow cooker version is by far the easiest version to work with when it comes to candy-making.
Homemade candy makes great gift baskets, is always welcomed at parties, and adds joy to your holiday dessert buffet. My friends and family have come to know and love my ever-expanding repertoire of holiday candies. Many even ask for it by name (you know who you are – and I love you for it). So if you’re looking for an easy recipe to try for homemade peanut clusters, definitely give these a try. They are incredibly easy and are well worth the effort.
- 32 ounces dry roasted peanuts (2 jars)
- 1 pkg (32 ounces) Vanilla Almond bark
- 1 bag (12 ounces) semisweet chocolate chips
- optional garnish: sprinkles, holiday decorating candies, or crushed candy canes
- Layer ingredients into crockpot starting with the peanuts. Cover and cook on LOW for 1 hour without stirring. After 1 hour, stir the mixture and continue to cook, stirring occasionally over the course of 1 more hour.
- After 2 hours, all the chocolate should be melted and evenly combined. Turn off the slow cooker.
- Line 2 sheet pans with silicone baking mats, wax paper, or parchment paper.
- Using a tablespoon or a 1 tablespoon cookie scoop, portion out the warm candy from slow cooker and onto parchment paper about 1-inch apart.
- Optional: Top with your favorite sprinkles, decorating candies or crushed peppermints before the chocolate cools and sets.
- Allow to cool completely before serving.
- Store in an airtight container at room temperature or refrigerate, if needed.