Crock Pot Chocolate Covered Cashew Clusters

It’s just 3 ingredients and a slow cooker! After just 90 minutes, you’ll have some chocolate-covered cashew clusters! You could probably find some at a fancy candy shop for $18 a pound, but they’re probably not as good as these! Just toss the ingredients in, and do some simple stuff like layering and waiting. Then scoop them out and let them set. You won’t have to worry about candy thermometers, double boilers, or standing over the stove.

I began making these the same year that I started holiday cooking madness by plugging in three slow cookers — one for peanut clusters, one for almond clusters, and one for these. It probably sounds chaotic, but for me, it’s the most relaxing holiday candy situation I’ve experienced. Once the ingredients are in the pot, you are free to do other things. That is the real value in it!

Helpful Tips

• Use a dry tablespoon scoop. Any moisture on your scooping utensil will get into the chocolate and potentially cause issues. Wipe it dry before you start and keep it dry between scoops.
• Don’t skip the paper towel. It seems like a small detail, but water and chocolate are genuinely incompatible. Even a few drops of condensation dripping into the mixture will cause the chocolate to tighten up and lose its smooth texture.
• Scoop consistent portions. If your clusters are wildly different sizes, the small ones will set faster and get knocked around when you’re packaging them. Aim for a consistent tablespoon per cluster.
• Work near your parchment. Set up your parchment-lined surface right next to the slow cooker so you’re not carrying a full spoon of hot chocolate across the kitchen.
• If the chocolate gets too thick to scoop toward the end of the batch, turn the slow cooker back to warm for a few minutes to loosen it up.
• Lining the crock with a slow cooker liner makes cleanup near-instant. The chocolate that sticks to a bare crock is a real pain to clean.
• Make multiple batches if you’re gifting. One batch looks like a lot but it goes fast. Especially if you’re packaging them up for gift bags or cookie exchanges — double it.

Variations

After making this once, it’s simple to experiment with. Here are a few variations to consider:

• Swap the nut. This exact recipe works with peanuts, almonds, pecans, or macadamia nuts. Each gives you a slightly different flavor profile. Pecans are especially good — they’re a little softer and the sweetness of the nut pairs really well with the darker chocolates.
• Add a pinch of flaky sea salt on top of each cluster right after scooping, before they set. The salt makes the chocolate flavor pop and cuts through the sweetness of the almond bark.
• Mix two nuts. Half cashews, half pecans is a combination that works well — you get different textures in every bite.
• Add dried cranberries. Stir a cup of dried cranberries into the chocolate mixture right before scooping. The tartness contrasts nicely with the sweet chocolate coating.
• All dark chocolate. Skip the almond bark and sub in dark chocolate chips or a dark chocolate bar. The clusters will be less sweet and more intense, and they’ll appeal to people who find the standard version too sweet.

Recommended Tools

While you don’t need anything elaborate, a few particular tools simplify the process:

• Gallon freezer bags — Essential if you’re freezing batches. The clusters need to be completely dry before bagging, and a good freezer bag keeps them from absorbing any freezer odors. (Amazon, recipescc-20)
• Parchment paper sheets — Pre-cut parchment sheets are easier to work with than rolling out from a roll when you’re trying to scoop quickly. A pack of pre-cut sheets is a worthwhile pantry staple if you bake or make candy regularly. (Amazon, recipescc-20)
• Slow cooker liners — The chocolate cleanup without one is genuinely annoying. Liners make this a one-crock, zero-scrub operation.

Storage, Make-Ahead, and Freezing

Room Temperature

After fully setting, these can be stored in an airtight container at room temperature for up to two weeks. Make sure to store these in a place away from heat as warm kitchens tend to soften chocolate and cause the treats to clump together.

Refrigerator

You can put them in the refrigerator, but the chocolate may bloom due to the cold temps (this is when a white, chalky surface coating appears). This doesn’t alter the flavor, just the look. If you’re going to serve them cold, be sure to let them sit at room temperature for 15 to 20 minutes prior.

Freezer

Now, this is where these clusters sparkle. Once fully set, and I mean completely with no soft spots at all, pack them into bags or a single layer in an airtight container made for freezers. They can stay in a freezer for up to three months without any change to flavor or texture.

To thaw, leave the container at room temperature until the food inside reaches room temperature. Do not microwave them. Don’t thaw sealed bags in warm water. Be patient; it takes 20–30 minutes for a few in a container to thaw.

If the clusters aren’t fully dry before freezing, any remaining moisture will crystallize, leading to a grainy texture when thawed. Give them the full 2-3 hours to set before considering the freezer.

Make-Ahead Notes

These holiday candies are great to make ahead of time. You can prepare them weeks ahead of time, put them in the freezer, and take them out the day before you need them. They are really no different from freshly made clusters after thawing. I’ve hosted guests and served them with no clue they were out of the freezer.

Frequently Asked Questions

Can I use milk chocolate chips instead of semisweet?

Yes! Milk chocolate chips will create a sweeter, milder cluster. The mix with the German chocolate bar and white almond bark is already on the sweeter side so going all milk chocolate can tip it into very sweet territory, depending on your taste. Semisweet gives a better balance, but if milk chocolate is your preference, then by all means. Just know you’re doing more sweetness at the expense of depth.

My chocolate seized up and got thick and grainy. What happened?

It’s likely that water got into the chocolate, which will cause it to seize that will cause it to seize. Even the smallest amount of water, such as condensation from the lid, your spoon, or a drop of steam will cause chocolate to seize. Keep your scooping utensil dry to avoid this, and to explain the paper towel step. If this happens, the batch still can’t be used for clusters, but seized chocolate can be used as a topping and mixed into brownies or cookies where the texture is less important.

Can I use a smaller slow cooker?

Certainly, it’s possible, but I wouldn’t recommend it. You’re looking at almost 4 pounds of total ingredients, and small cookers don’t really have the room to stir everything. There’s also the risk of the chocolate on the bottom burning while the top chocolate is still unmelted. You want to use a 6-quart slow cooker to give yourself enough room to stir, and enough surface area to create an even melt.

Where do I find German chocolate bar?

The primary brand available for Baker’s German’s Sweet Chocolate bars is sold at nearly all big grocery chains. Check the baking section with the baking chocolate and chocolate chips; it’ll most likely be on the same shelf. The German’s brand chocolate is in an easily recognizable green box. If your store does not have it, you can get it from the internet, or you can use 4 ounces of milk chocolate bar, but it will be a slightly different flavor.

Do I have to use almond bark? Can I substitute white chocolate chips?

While you can potentially use white chocolate chips, almond bark is much easier to use in this scenario. The reason for this is because white chocolate chips are more difficult to melt since they contain stabilizers, which can cause the chips to become grainy. In contrast, almond bark is designed to melt and reset cleanly, which is ideal for clusters. If you are able to find almond bark, go with that. You can typically find it in the baking aisle close to the chocolate chips and seasonal candy-making supplies.

How do I know when they’re fully set and ready to bag or serve?

Touch one. If it is firm – no give, no soft spot in the middle – then it’s set. If the surface is hard but the center feels soft when pressed, they need more time. 2–3 hours at room temp is usually ideal, although a warm or humid kitchen can slow things down. If you are unsure, wait one extra hour before testing again.

Related Recipes

If you’re preparing a complete batch of slow cooker candy, these are worth making simultaneously:

• Crock Pot Chocolate Peanut Clusters — The classic. Same method, peanuts instead of cashews. Great for people who prefer a more familiar flavor.
• Crock Pot Chocolate Almond Clusters — Almonds hold their crunch especially well in chocolate. A slightly more sophisticated option for gift giving.
• Crock Pot Candy — The general slow cooker candy post with tips that apply across all cluster recipes.