These Crock Pot Nut Clusters are the perfect blend of crunchy, sweet, and indulgent—all with minimal effort. In just 10 minutes of prep, your slow cooker transforms simple ingredients into bite-sized treats that are rich in flavor and texture. The combination of toasted nuts, creamy chocolate, and a hint of sweetness creates a snack that’s both satisfying and irresistible.
With a 1 hour 45 minute cook time and a quick 30-minute set, these clusters are ideal for busy days or last-minute gatherings. Each bite delivers a delightful crunch, a melt-in-your-mouth chocolate finish, and a touch of warmth from the nuts. Plus, at just 110 calories per serving, you can enjoy these guilt-free delights anytime!
What You’ll Need
- 2 pounds white chocolate almond bark (also called candy coating), broken into small pieces
- 1 pound milk chocolate almond bark (also called candy coating), broken into small pieces
- 4.65 ounces Hershey’s Milk Chocolate Candy Bars (3 – 1.55 ounce bars), broken into small pieces
- 32 ounces dry roasted peanuts, lightly salted
- 16 ounces whole almonds
How to Make Crock Pot Nut Clusters
- Prepare the slow cooker: Turn the slow cooker on high and add all the ingredients (white chocolate almond bark, milk chocolate almond bark, Hershey’s Milk Chocolate Candy Bars, peanuts, and almonds).
- Cook on high: Let the mixture cook on high for 45 minutes. Do not peek or stir during this time.
- Stir and reduce heat: After 45 minutes, remove the lid and stir everything together. Place the lid back on, reduce the heat to low, and let it cook for 1 hour.
- Stir until smooth: Once the hour is up, remove the lid and stir again. Keep stirring until all the chocolate is completely melted and the mixture is smooth.
- Shape the clusters: Spoon the mixture into mini muffin liners (to create nut cups) or onto a baking sheet lined with wax paper (to form cluster shapes).
- Let it set: Allow the chocolate to harden for about 30 minutes or until fully set.
Creative Serving Suggestions
These Crock Pot Nut Clusters are perfect for gifting or sharing! Package them in decorative tins or clear cellophane bags tied with ribbon for a thoughtful homemade treat. For parties, arrange them on a platter with fresh fruit, like strawberries or orange slices, to balance the richness. You can also crumble them over ice cream or yogurt for a decadent dessert topping.
Storage and Reheating Tips
Store your nut clusters in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm, pop them in the fridge to prevent melting. To reheat any leftover chocolate mixture, simply return it to the slow cooker on low for 10-15 minutes, stirring occasionally until smooth. Avoid microwaving, as it can scorch the chocolate.
Recipe Variations to Try
Customize your clusters by swapping out the nuts! Use cashews, pecans, or walnuts for a different flavor profile. For a festive twist, add 1 cup of dried cranberries or chopped pretzels during the final stir. If you prefer dark chocolate, replace the milk chocolate almond bark with dark chocolate bark for a richer taste.
Time-Saving Tips for Busy Cooks
To speed up prep, use pre-chopped chocolate or almond bark pieces. You can also measure and combine all your dry ingredients the night before, so you’re ready to toss everything in the slow cooker the next day. If you’re short on time, skip the muffin liners and simply drop spoonfuls directly onto wax paper for quick cluster shapes.
Equipment Guidance for Perfect Clusters
Use a 4-quart or larger slow cooker to ensure even melting and mixing. A silicone spatula works best for stirring the chocolate without scratching your cooker. For easy cleanup, line your baking sheet with wax paper or parchment before spooning out the clusters. If you don’t have mini muffin liners, a small cookie scoop creates uniform portions.
Crock Pot Nut Clusters
Equipment
- slow cooker
Ingredients
- 2 pounds white chocolate almond bark (also called candy coating), broken into small pieces
- 1 pound milk chocolate almond bark (also called candy coating), broken into small pieces
- 4.65 ounces Hershey’s Milk Chocolate Candy Bars, broken into small pieces (3 – 1.55 ounce candy bars)
- 32 ounces dry roasted peanuts, lightly salted
- 16 ounces whole almonds
Instructions
- Turn slow cooker on high and add all the ingredients into the slow cooker.
- Cook on high for 45 minutes (don’t peek or stir) during that time. When 45 minutes is up, take off lid and stir everything together. Place lid back on, reduce heat to low, and let cook for 1 hour.
- When 1 hour is up, take off lid and stir everything together. Keep stirring until all the chocolate is melted.
- Spoon mixture into mini muffin liners (to make a little nut cup) or on a baking sheet lined with wax paper (to make them into cluster shapes).
- Let chocolate set up for about 30 minutes or until hardened.