These Straightforward Sluggish Cooker Peanut Clusters are deliciously salty-sweet and filled with peanuts. This recipe makes greater than 6 dozen, so there’s loads to share for the vacations.
This put up was initially revealed 10/30/2009.
This recipe is our household favourite that I’ve been making for greater than a decade. I first posted it right here in October 2009, only one month into my first 12 months of running a blog. It comes from our household pal, Ms. Bobbie. She was a particular girl who was well-known for her confections in our house city. She would promote them throughout Easter, Thanksgiving, and Christmas holidays.
These peanut clusters had been one among her hottest sweets. They attraction to all ages. Actually, my mother simply made batch this week for the youngsters’s program at her church. They’re old style and hearty – so easy to whip up for a giant gathering, and one batch makes 150 small clusters, or 75 massive.
Sweet-coated.
Confectioners’ coating goes by many names: almond bark, sweet coating, or chances are you’ll acknowledge identify manufacturers like Candiquik. You possibly can often discover it in 24 oz. blocks on the grocery retailer within the baking aisle subsequent to the chocolate chips. You’ll want two packages of chocolate, and two of vanilla.
Break up the blocks of sweet and place them in a big gradual cooker. Flip the crockpot to low and canopy with the lid. Stir sometimes till the sweet is totally melted and easy.
You might be asking – why not use actual chocolate bars? I requested this identical query earlier than I made my first batch so way back. So, I attempted a batch with semisweet chocolate and the tip outcome was simply too wealthy and really costly. The cocoa powder within the chocolate sweet coating is simply sufficient taste with out being aggressive. And the vanilla coating provides a creaminess. The creamy taste is a large half of what attracts you in, contrasting the salty peanuts.
The peanuts.
When the sweet is melted add the peanuts. You’ll want two 16 oz. containers of roasted, salted peanuts, and two roasted, unsalted. Now, generally I’ll simply use what I’ve readily available. Which can be 3/4 salted peanuts and 1/4 unsalted. Or any ratio thereof. Do attempt to use no less than 1/4 unsalted peanuts give these clusters balanced taste. Some manufacturers of roasted peanuts are very salty, certainly.
Stir till all of the peanuts are coated and switch the gradual cooker to WARM. Setting the temp to heat ensures the sweet stays melted when you dip.
You’ll discover if you stir every part collectively, that the sweet coating is extra like a dressing for the peanuts. It’s simply sufficient melted sweet to carry all these peanuts collectively.
Cowl a big work floor with parchment paper (or waxed paper) and – get to dippin! Today I take advantage of a cookie scoop to make uniform clusters. Two dips with this scoop make one massive cluster. An ordinary set off ice cream scoop makes them a bit too massive, until you’re aiming for jumbo clusters.
Sweet coating units up extra rapidly than chocolate at room temperature (about 70F). When the clusters lose their shine and turn out to be matte, peel them off the paper and retailer hermetic. If storing them in Tupperware, separate layers with waxed paper.
I all the time love revisiting this recipe. It’s simple and cheap contemplating the excessive yield, and everyone loves them. I hope you’ll too.
(Take a look at one other of our pal Bobbie’s recipes right here: Strawberry Delight)
Straightforward Sluggish Cooker Peanut Clusters
This excessive yield recipe is fast and straightforward, good if you want a crowd-pleasing sweet – it’s thrifty too! We all the time have a batch on the dessert buffet subsequent to the fudge and bourbon balls at Christmastime. Two or 4 massive clusters, packaged in cellophane and tied with festive ribbon makes a stunning homespun present.
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gradual cooker massive
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parchment paper
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cookie scoop elective
- 24 oz. bundle chocolate sweet coating (chocolate almond bark)
- 24 oz. bundle vanilla sweet coating (white almond bark)
- 32 oz. dry roasted salted peanuts two 16 oz. containers
- 32 oz. dry roasted unsalted peanuts two 16 oz. containers
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Place each chocolate and vanilla sweet coating in a big gradual cooker and switch to low setting. Cowl with the lid.
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Stir sometimes to encourage even melting of the candies. Stir combination till each candies are mixed with no white streaks of sweet remaining.
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Pour peanuts over the combination and stir till peanuts are coated. Flip gradual cooker to WARM setting.
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Drop by spoonfuls onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 massive. Permit to set utterly, roughly 1 hour.
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Retailer candies air-tight in Tupperware between sheets of waxed paper, or bundle in cellophane luggage with twist ties or ribbon for gifting.
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Sweet will hold effectively hermetic for as much as 2 weeks, or longer if refrigerated.
I believe these clusters are good as-is, however should you’d like to spice up the chocolate taste, add 1 cup of semisweet chips to the melted sweet coating. Combine till melted, then pour in peanuts. This can assist mood the semisweet chocolate, and keep away from any clouding (fats bloom).
You may make these with actual chocolate bars; nonetheless, the tip outcome will probably be very wealthy, and also you’d want 21 bars (4 oz. every) for the required 84 oz. Very costly today.