These are Mom’s slow cooker Peanut Clusters! They’re made with 3 types of baking chips, are loaded with Spanish peanuts, and so dang addicting.
Include them in Christmas cookie boxes, at your holiday dinners, or throw some in the freezer for a festive and sweet treat.
Ever since I was a kid my mom made these peanut clusters. She makes trays upon trays and puts them in these cute containers to give away as Christmas gifts every year.
It doesn’t matter how old I get or how many other peanut clusters I try, hers are still my favorite! It’s the combination of baking chips that makes these so addicting to eat.
Ingredients in Peanut Clusters
Here’s the 2 things you will need to make this recipe. Whatever you do, do not swap them out for something else! Mom’s peanut clusters are perfect just the way they are. *wink*
- Baking Chips: You’ll need to grab a bag of milk chocolate chips, butterscotch chips, and peanut butter chips.
- Spanish Peanuts: These are a must! They are smaller in size and have a reddish-brown skin. The flavor is unmatched for peanut clusters.
You’ll also need a slow cooker, baking sheets lined with waxed paper, and a large cookie scoop.
How to Make Peanut Clusters
1. Melt the chocolate chips. To your slow cooker add the milk chocolate chips, butterscotch chips, and peanut butter chips. Stir every 15 minutes until completely melted and warm enough that it becomes a thin liquid. Add the Spanish peanuts and stir until well coated.
2. Scoop and chill. Plop clusters onto a waxed paper lined baking sheet or in cupcake liners until it’s all gone. Add sprinkles to make them festive. Place the peanut clusters in a cool place like your garage or on your porch to harden.
Storing and Freezing Information
Peanut Clusters should be stored in an airtight container or sealable plastic bag. At room temperature they last up to 1 month, in the refrigerator up to 3 months, and in the freezer up to 6 months.
If I am gifting these I place waxed paper between the layers of clusters. Or if I am gifting these with other cookies or treats, that’s when I like to make them in cupcake liners.
Recipe Tips from Mom
Don’t forget to stir the chocolate as it melts. Baking chips and chocolate chips can easily seize. So, if you don’t stir it every 15 minutes the outer edge will get too warm and become clumpy (seize).
Choose the size cluster you want. We love big ole chunky peanut clusters, so ours are a 1/4 cup in size. If you want something smaller you can do 2 tablespoon sized clusters and get about twice the amount.
Frequently Asked Questions (FAQ’s)
More Holiday Dessert Recipes You Might Enjoy
Peanut Clusters
EQUIPMENT
- slow cooker
- baking sheet - lined with waxed paper
- Cookie Scoop - large
INGREDIENTS
- 11.5 ounce bag milk chocolate chips
- 11.5 ounce bag butterscotch baking chips
- 11.5 ounce bag peanut butter baking chips
- 2-3 cups Spanish peanuts - I used 3 cups because I like mine extra nutty
- festive sprinkles - OPTIONAL
INSTRUCTIONS
- To a slow cooker, add the milk chocolate chips, butterscotch baking chips, and peanut butter baking chips. Heat until melted and a thin liquid, stirring every 15 minutes.ON LOW: 2 to 3 hours.ON HIGH: 1 to 1 ½ hours.
- Add the Spanish peanuts, stir until all the nuts are evenly coated.
- Using a large cookie scoop, scoop 2 tablespoon sized clusters onto a waxed paper lined baking sheet or in cupcake baking cups. OPTIONAL: Add festive sprinkles to the top.
- Place in a cool spot to harden before storing or serving.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container or sealable plastic bag, for up to 1 month.
- Refrigerated, in an airtight container or sealable plastic bag, for up to 3 months.
- Frozen, in an airtight container or sealable plastic bag, for up to 6 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Can’t wait to make these for Christmas!