Rocky Road Peanut Clusters
One of the easiest candy recipes ever! No candy thermometer needed—just a few basic ingredients and a slow cooker. This version of peanut clusters combines chocolate, nuts, and marshmallows for the perfect treat!
Ingredients
- - 1 lb 450 g lightly salted dry roasted peanuts (about 4 cups)
- - 2 lbs 910 g vanilla almond bark, broken into pieces
- - 12 oz 340 g semisweet chocolate chips
- - 4 oz 113 g dark chocolate bar, broken into pieces (recommend Ghirardelli 60%)
- - 10 oz 280 g mini marshmallows (about 4-5 cups)
- - Sprinkles optional
Instructions
- Prepare Crockpot: Place a sheet of parchment paper or wax paper on your countertop or baking sheets for later.
- Add Ingredients: Layer the semi-sweet chocolate chips, milk chocolate chips, and coconut oil in the crockpot.
- Cook: Set the crockpot on LOW and let the chocolate melt for about 1 hour, stirring every 15 minutes to ensure it doesn’t burn.
- Add Mix-ins: Once the chocolate is melted and smooth, stir in the roasted salted peanuts and mini marshmallows until fully coated.
- Form Clusters: Using a spoon, drop heaping tablespoonfuls of the mixture onto the prepared parchment paper.
- Set: Allow the clusters to cool and set completely at room temperature, or place them in the refrigerator for faster setting.
- Serve or Store: Store in an airtight contai
Notes
- Use dark chocolate for a richer flavor.
- Add festive sprinkles on top before the chocolate sets for a holiday look.
- For an extra crunch, mix in 1/2 cup of crushed pretzels.