Peanut Clusters
These easy slow cooker Peanut Clusters are an addicting holiday treat that's perfect for gifting or snacking.
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.
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