Slow Cooker Chocolate Peanut Clusters are irresistible—milk chocolate, butterscotch, real peanut butter, and salted crunchy peanuts combine for the perfect sweet-and-salty bite. You can make them with regular or sugar‑free baking chips for a lighter treat. Enjoy!
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You’ll Love Slow Cooker Chocolate Peanut Clusters!
“This peanut candy is so good that I find it very difficult to eat just one! I think it’s the combination of chocolate, butterscotch, and peanut butter with the salty crunch of the nuts. Take one and freeze the rest if you need to.” 🙂 -Kori
Delicious
Peanut clusters are a favorite holiday candy. The sweet butterscotch and chocolate pair perfectly with creamy peanut butter and salty roasted peanuts. Using real peanut butter instead of peanut butter chips gives these clusters a richer, more satisfying flavor. They’re so popular they’ve earned a regular spot in my holiday cookie lineup.
Easy To Make
Once I tried making these in a crockpot instead of on the stovetop, I never looked back. They’re incredibly simple: combine the chips and peanut butter, melt until smooth, stir in peanuts, drop by spoonfuls onto parchment, and chill until set. Perfect for busy cooks and great for gifting.
Make Them Healthier
If you prefer, swap in sugar‑free baking chips to make a sugar‑free version that’s still delicious. With a few simple ingredient swaps these clusters can be sugar‑free, gluten‑free, low carb, and even keto‑friendly—without sacrificing flavor. (P.S. none of my family noticed they were sugar‑free!)
Crockpot Peanut Clusters Recipe Ingredients
These clusters use just four main ingredients. Use regular or sugar‑free baking chips depending on your dietary preference:
- Butterscotch baking chips (7–9 ounces) — sugar‑free or regular. If you can’t find butterscotch, salted caramel or white chocolate chips work well.
- Milk chocolate baking chips (7–9 ounces) — sugar‑free or regular. I recommend milk chocolate for the right balance of sweetness.
- Creamy peanut butter (3 tablespoons) — real peanut butter adds the best flavor compared to chips.
- Salted roasted peanuts (1½ cups) — Spanish redskin peanuts are used here, but salted dry‑roasted peanuts or other salted nuts are fine.
Equipment
- 1.5 to 2‑quart crockpot
For exact ingredient quantities and full instructions, see the recipe card below.
Be sure to save this pin to Pinterest for later! 😉
Substitutions and Variations
- Use regular baking chips if you don’t need a sugar‑free option.
- Substitute salted dry‑roasted peanuts for Spanish redskin peanuts.
- Try other salted nuts: macadamia, pistachio, cashew, or almond for different textures and flavors.
- Experiment with chip flavors—salted caramel, white chocolate, or mint chocolate can be delicious with milk chocolate.
- Add a handful of dried fruit like cranberries or cherries for a tart contrast.
More peanut-packed recipes to love.
If you love peanut flavors, try other peanut and peanut butter recipes in my collection for salads, snacks, and mains.
How To Make Crockpot Peanut Clusters
Overview—see the recipe card for the full details and measurements:
1. Place chocolate chips, butterscotch chips, and peanut butter into a sprayed small crockpot. Cover and cook on LOW for about 30–45 minutes, stirring occasionally until fully melted.
2. Once melted and smooth, stir in the peanuts until evenly coated.
3. Drop mixture by spoonfuls (about 1 tablespoon each, or smaller if preferred) onto parchment or wax paper.
4. Refrigerate the tray until the clusters are firm, about 30 minutes.
5. Transfer the firm clusters to an airtight container and keep refrigerated to maintain texture and freshness.
Top Tips For The Best Crockpot Peanut Chocolate Clusters
Helpful tips to ensure great results:
- Preheat the crockpot for 10 minutes to speed melting. Once warm, chips can melt in 20–30 minutes.
- Prevent sticking by spraying the crock with nonstick spray or rubbing a little butter or oil inside before adding the chips.
- Stir periodically so the chips melt evenly—once some chips soften the rest follow quickly.
- You can easily double or triple the recipe for larger batches.
FAQs
Store clusters in an airtight container in the refrigerator to keep them firm and fresh.
Stored airtight in the fridge, they last for several weeks—though they rarely stick around that long!
Yes. Layer clusters in an airtight container separated by parchment and freeze up to three months.
Yes—spray or grease the crock, set to LOW, add chocolate, and stir periodically until melted. It’s an easy, hands-off method.
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📖 The recipe.
Slow Cooker Peanut Clusters
Equipment
-
1.5 to 2‑quart crockpot
Ingredients
- 7 to 9 ounces Butterscotch baking chips (sugar‑free or regular)
- 7 to 9 ounces Milk chocolate baking chips (sugar‑free or regular)
- 3 tablespoons Creamy peanut butter
- 1½ cups Salted roasted peanuts (Spanish redskin or similar)
Instructions
-
Spray a small crockpot with nonstick spray and set to LOW. Add both types of baking chips and the peanut butter. Cover and cook 30–45 minutes, stirring occasionally until smooth and fully melted.
-
Stir in the peanuts until they are evenly coated with the melted chocolate and butterscotch.
-
Drop by spoonfuls (about 1 tablespoon each) onto parchment or wax paper. Chill until firm, about 30 minutes.
-
Transfer firm clusters to an airtight container and store in the refrigerator.
Kori’s Tips
- Preheat the crockpot for 10 minutes to melt chips faster.
- Grease the crock to prevent sticking.
- Stir occasionally; once a few chips melt the rest follow quickly.
- You can use a full 10–12 ounce bag of chips if you prefer a larger batch.
- If butterscotch chips are unavailable, try salted caramel or white chocolate chips.
Nutrition
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© 2025 Seeking Good Eats™
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