We are at the half way mark of the Twelve Days of Christmas Treats and for Day 6 I am featuring Cashew Peanut Clusters. What I love most about this recipe is the fact that you make it in a slow cooker. You add the nuts and chocolate and turn the slow cooker on and “poof”, the clusters are done.
I used cashews and peanuts in this recipe, but you could actually use any combinations of nuts; cashews, peanuts, pecans, almonds, macadamia, etc., they would all work great in this recipe. You could also use milk chocolate in place of the white chocolate. I put the finished product in cupcake liners, both large and small. If you don’t have cupcake liners, you can easily spoon the clusters onto a baking sheet lined with wax paper or parchment paper.
Ingredients
- 12 ounces peanuts
- 12 ounces cashews
- 2 pounds white almond bark or white chocolate for dipping
Instructions
- Add the peanuts and cashew in the bottom of your crockpot.
- Break up the white almond bark and place on top of the nuts.
- Cover and cook on high for 45 minutes, do not stir during this time. Turn your crockpot to low and stir to combine (you may still have some chocolate that hasn’t melted). Stir every 15 minutes until all the bark is melted. Crop into small cupcake liners or drop by spoonfuls on waxed paper. Let the clusters cool and set (I put mine in our cold garage to set). Store in a covered container.
- To make them more festive, you can sprinkle to tops with colored sugar or edible decorations.
Layer the nuts on the bottom and add the white chocolate broken in pieces over the top
After about 45 minutes, stir everything together.
I made the clusters in two different sizes.
I added sprinkles to add a splash of color.
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