Crock Pot Chocolate Almond Clusters

The beauty of these chocolate almond clusters is how easy they are. Much to your surprise, you are not standing over a hot stove stirring or spending hours cooking. You Simply dumped the ingredients into the slow cooker, waited around 75 minutes, then scooped the chocolate-covered almonds onto some parchment paper. That is it. The hardest part is the not lifting the lid while they melt.

German chocolate, semisweet chips, and white almond bark help these clusters develop more flavor than straight milk chocolate candy. They firm up enough to stack, bag, and gift — or hide in the freezer to pull out the next time you’re surprised by an unexpected visitor.

How to Make Crock Pot Chocolate Almond Clusters

Step 1: Layer ingredients into the slow cooker

Here’s the order you want to add the following ingredients: raw almonds first, German chocolate (break into chunks) second, semisweet chips third, and white almond bark last (on top). The order is important because the almond bark on top acts as a sort of lid to help control the melting.

Step 2: Cover with a paper towel, then the lid

Place a paper towel over the slow cooker insert and put the lid on top of the paper towel. This step is critical for the entire recipe. The paper towel will absorb some of the steam before it can drip down to your chocolate. If moisture gets into your chocolate it will cause it to seize and you will end up with a lumpy, grainy mess; not a smooth coating. To get enough absorption, use 2-3 layers of select-a-size paper towels.

Step 3: Cook on low for 1 hour — no peeking

Your slow cooker should be set to low for 1 hour. Please do not open the lid during this time. You will get a whiff of a wonderful chocolate aroma. Take a deep breath and enjoy the scent. Set a timer to remind you. You can take this time to do something else.

Step 4: Stir to combine

Wait one hour, then take off the lid and paper towel. Stir everything again. The almonds should be fully coated and the chocolate should be smooth. If you find solid pieces, stir them until they disappear.

Step 5: Replace paper towel and cook 15 more minutes

Place a new, dry paper towel on top and close the lid again. Cook on low for another 15 minutes. This guarantees that everything is fully melted and at the right temperature for scoopability.

Step 6: Scoop onto parchment paper and let set

Using a tablespoon cookie scoop, drop clusters on baking sheets lined with parchment paper. Be quick about this step as the chocolate cools and will begin to thicken. Make sure the chocolate clusters are not touching. You will get around 60-70 clusters from one batch. Once they are done, allow the clusters to set for 2-3 hours. If you can’t wait that long, you can place them in the refrigerator to cool for 30-45 minutes.

Helpful Tips

Replace the paper towel used for the second cook. The paper towel will be wet after the hour long melting process. You don’t want a wet paper towel resting on the chocolate for another 15 minutes. Change it for a dry one.

If the chocolate starts to thicken before you’re done scooping, just turn the slow cooker back to warm to loosen it again for a few minutes. Don’t set it to high becasuse that could burn the chocolate.

Before you start pouring, make sure to prepare your parchment paper-lined pans. You’ll want to be able to work quickly once the container is opened.

Using a slow cooker liner will help make clean up very easy. The clusters get a thick coating of chocolate on the insert. With a liner you can just lift it, and toss it. If you are planning to make these more than once during the holidays, it will be worth it.

Storage and Make-Ahead

Room temperature: You can keep set clusters in an airtight container for up to 2 weeks. To prevent them from sticking to each other, place sheets of parchment or wax paper between the layers.

If stored in the refrigerator, they should last about 3 weeks. The texture may become slightly firmer and may develop condensation and a white bloom. It’s only cosmetic, and it doesn’t affect the flavor.

Freezer: They freeze remarkably well. Place them flat on a parchment-lined sheet pan and freeze them until solid. Once they are solid, you can move them to a zip-top bag. They stay good for 2-3 months. They can even be eaten straight from the bag frozen!

One of the few candy recipes that REALLY freeze well, as in they won’t lose their texture or taste, are these holiday candy clusters. Make a double batch of the candy clusters 1-2 weeks before the holidays, freeze them, and simply pull the clusters out as needed.

FAQ

Can I use roasted almonds instead of raw?

You can use roasted almonds, but the outcome will be different. They can acquire a somewhat bitter or even over-toasted taste after an hour in a hot slow cooker. If you have roasted almonds, go for lightly salted as opposed to unsalted. Unsalted will be at a disadvantage because the salt will mix better with the chocolate.

My chocolate is lumpy after stirring. What happened?

Chocolate likely seized due to moisture from the lid dripping onto the chocolate (hence the paper towel step), or from a wet spoon or spatula. Once chocolate seizes, it’s difficult to fix. One last ditch attempt to fix the seized chocolate is to add a small amount of vegetable shortening and stir it in. While the clusters may not look as smooth, they will still taste just as good.

Can I double the recipe?

Yes, provided your slow cooker is big enough. A 6 quart cooker can handle a doubled batch. Cooking time will be about the same, just add 10 extra minutes for the first cook if your cooker is really full.

Can I skip the almond bark?

The almond bark helps the clusters set firm at room temperature and if you don’t use it, your clusters will remain soft and sticky. The best replacement are the white chocolate melting wafers (for example, Ghirardelli’s). Don’t go for white chocolate chips since they will not melt and set the same way.

How many clusters does this recipe make?

Using a spoon, you should get about 60-70 cluster. It’s a large batch that is perfect for packing multiple gift tins or bags.

More Crock Pot Candy Recipes

• Crock Pot Chocolate Peanut Clusters — still one of the most popular recipes on the site
• Crock Pot Chocolate Turtles — pecans, caramel, and chocolate made in the slow cooker
• White Chocolate Crock Pot Clusters — a lighter option that travels well in gift boxes
• Crock Pot Grinch Clusters — a fun holiday variation with a green twist
• Crock Pot Hot Chocolate — because if the slow cooker is already out, you might as well make drinks too