Close

Triple-Chocolate-Covered Peanut Clusters Recipe

Active
15 Minutes
Total
2 Hours, 15 Minutes

Yield

Makes 5 pounds or about 60 clusters

Combine one jar dry-roasted peanuts, one jar unsalted dry-roasted peanuts, 18 chocolate bark coating squares, semisweet chocolate morsels, and a package of German chocolate baking squares in a 3 1/2- or 4-quart slow cooker. Cook the mixture on LOW for two hours or until the chocolate is melted. Add a can of salted whole cashews and a teaspoon of vanilla extra. Stir until the cashews are completely coated. Drop heaping tablespoons of the cashew mixture onto wax paper. Let the clusters sit until they’re firm. Store them in an airtight container. Our Triple-Chocolate-Covered Peanut Clusters make a wonderful treat for gifting. Purchase paper boxes at your local craft store and line with parchment paper. Pile in the clusters. Tie the box with string and be sure to include a recipe card as a finishing touch. The salty sweet nature of these clusters is a no-brainer. Each bite urges for just one more! Soon you’ll find that you’ve demolished an entire plate of these delightful little treats. Luckily, our recipe makes about 5 pounds or 60 clusters. These easy chocolate nut clusters are going to be your new favorite sweet tooth fix. You’ll enjoy each cluster down to the last morsel. Serve with a ice cold glass of milk and you’ll have a midnight snack made in heaven.

Ingredients

  • 1 (16-oz.) jar dry-roasted peanuts
  • 1 (16-oz.) jar unsalted dry-roasted peanuts
  • 18 (2-oz.) chocolate bark coating squares, cut in half
  • 2 cups (12-oz. package) semisweet chocolate morsels
  • 1 (4-oz.) package German chocolate baking squares, broken into pieces
  • 1 (9.75-oz.) can salted whole cashews
  • 1 teaspoon vanilla extract

How to Make

  1. Combine first 5 ingredients in a 3 1/2- or 4-quart slow cooker.
  2. Cover and cook on LOW 2 hours or until melted. Stir chocolate mixture. Add cashews and vanilla, stirring well to coat cashews.
  3. Drop cashew mixture by heaping tablespoonfuls onto wax paper. Let stand until firm. Store in an airtight container.