CROCK POT CHOCOLATE COVERED CASHEW CLUSTERS

Chocolate covered cashew clusters are sooo good. They’re also very easy to make in your slow cooker.

It’s one of my favorite simple and delicious recipes. Enjoy!

These rich chocolate covered cashew clusters take only 3 ingredients and a slow cooker to make. Layer, wait, scoop, set.

That’s the gist of making slow cooker candy.

Slow cooker candy is so easy and delicious. I’ve been making batches of slow cooker peanut clusters for the holidays for years.

You can make peanut, almond, cashew or any other kind of nut clusters in your slow cooker with this technique. One year I had THREE slow cookers going, making cashew clusters, peanut clusters and almond clusters all at once.

Fancy candy shops charge upwards of $18 a pound for this kind of candy. Save yourself a bundle and make your own.

No candy thermometer required and no double boiler either. It’s the perfect project if you’re intimidated by making candy.

There’s nothing to watch, stand over, fuss with or worry about.

• Total Cooking Time: 90 minutes

HELPFUL TIPS:

• Water is the enemy of smooth, perfectly melted chocolate. Condensation can collect on a lid and drop into your slow cooker and cause your chocolate to tighten up and become less than perfectly smooth. Place a folded paper towel on top of the crock under the lid to absorb any drips.
• Make sure your scoop is perfectly dry. You might even want to wipe it before scooping and between scoops to make sure no moisture gets into your chocolate.
• Measure out a level tablespoon for each cluster. This will make sure they’re all about the same size. Uneven clusters may set differently which can make them harder to wrap up for gifts.
• Set a piece of parchment paper right next to your slow cooker. Trust me on this. You do NOT want to drip chocolate all over the place as you’re trying to scoop them up. It’s hot chocolate that drips all over your kitchen floor.
• If your chocolate gets thick towards the end, switch your slow cooker back on warm. It should loosen right back up.
• If you have a liner for your slow cooker use it. Chocolate sticks to EVERYTHING. Using a liner will make your slow cooker easier to clean.
• If you’re making these as gifts, for parties or a holiday exchange you’ll probably want to double the recipe. They do NOT last long.

I’ve been making these Chocolate Covered Cashew Clusters for years. They’re quick and easy to whip up and take advantage of that glorious nutty-chocolate combo.

Cashews are perfect for chocolate-covered clusters. They’re big enough to see and chunky enough to enjoy.

If you’ve been hesitant about making slow cooker candy, here’s your sign to give these clusters a try.

• Use different nuts. Try these chocolate clusters with almonds, pecans or macadamia nuts instead of cashews. Pecans are a bit softer than cashews and also a little sweeter. Pecans would be a wonderful pairing with a darker chocolate. You could also do a combo of 1/2 cashews and 1/2 pecans for varying textures in each cluster.
• Top with flaky sea salt. Chocolate and sea salt are a dreamy combo. Once you scoop your clusters onto parchment, sprinkle with a little flaky sea salt before chocolate is set. Sea salt will enhance chocolate flavors and cut through some of the sweetness of the almond bark.
• Add dried cranberries. Stir 1 cup dried cranberries into the melted chocolate before scooping clusters. Cranberries are wonderfully tart which is a welcome change from all of that sweet, sweet chocolate.
• Use dark chocolate. If you’re not crazy about really sweet treats, skip the almond bark altogether and melt dark chocolate instead. Try using high-quality dark chocolate chips or chop up a couple of your favorite dark chocolate bars.

RECOMMENDED TOOLS

• Use parchment sheets instead of parchment paper to save time. You won’t have to measure and cut. Just lay out as many as you need.
• Line your slow cooker with a slow cooker liner for easier clean-up. You won’t have to do any chocolate-covered pot-scrubbing.

STORAGE, MAKE-AHEAD, AND FREEZING

ROOM TEMPERATURE

In warm temperatures, they will get soft and clump together.

REFRIGERATOR

You can store clusters in an air-tight container in the refrigerator. Refrigerating chocolate candies can cause them to bloom which results in a white, chalky appearance.

Blooming doesn’t affect the flavor of chocolate and will happen less frequently the shorter you refrigerate the chocolate. Remove from refrigerator and let clusters come to room temperature (about 15-20 minutes) before serving.

FREEZER

Freezing is best option to store clusters. Once clusters have hardened and set (see note above), transfer to an air-tight container for freezing.

Try to get clusters in the container to be as flat as possible without crushing them. Remove from freezer and let clusters come to room temperature before serving.

You can also put clusters in gallon-sized freezer bags so they don’t absorb any other freezer flavors.

If you’re storing them in the freezer, take them out of the freezer and leave the container on the counter until the clusters in the middle of the container are at room temperature. Don’t try to speed up the process by placing them in the microwave or putting them in a plastic bag, sealing it and placing it in a bowl of warm water.

Depending on the amount you’re thawing it could take as little as 20 to 30 minutes for a small amount in a container to be at room temp.

CAN I MAKE THEM IN ADVANCE?

Absolutely. You can make them weeks in advance.

Make them and let them set for 2-3 hours and place them in a container and store them in the freezer. Take them out the day before serving and let them thaw at room temperature.

FREQUENTLY ASKED QUESTIONS

CAN I USE MILK CHOCOLATE CHIPS INSTEAD OF SEMISWEET?

You can but they are sweeter and less intense in chocolate flavor. I’ve used milk chocolate chips instead of semi-sweet chips.

It’s definitely sweeter and lacks some of the depth of flavor. Semi-sweet chips balance out well with the other ingredients.

It’s personal preference so if you like sweeter candy use milk chocolate chips.

MY CHOCOLATE SEIZED UP AND GOT THICK AND GRAINY.

WHAT HAPPENED?

Any type of moisture such as water droplets from a lid, a spoon that wasn’t completely dry, or steam, added to the melting chocolate can cause the chocolate to seize. Be sure to give the clusters a good stir with a dry spoon as you’re scooping them onto parchment paper lined baking sheets.

Seized chocolate can’t be used for these clusters, but you can always stir it into cookies or brownie batters or use it to dip and frost other things.

CAN I USE A SMALLER SLOW COOKER?

Between the chocolate chips and chocolate bark this recipe calls for close to 4 pounds of ingredients. A smaller slow cooker just wouldn’t leave much room to stir them around and the items on the bottom of the slow cooker would probably burn before the chocolate on top melts.

A 6 quart slow cooker leaves plenty of room for the chocolate to melt evenly.

WHERE CAN I FIND BAKER’S GERMAN’S SWEET CHOCOLATE?

Baker’s German’s Sweet Chocolate is the German’s Sweet Chocolate in the green box. Most major grocery stores carry this item in the baking aisle, located near chocolate chips or other baking chocolates.

If your store does not carry this item, it is available online. In a pinch, you may substitute a 4 oz bar of milk chocolate but be aware that the flavor will be slightly different.

DO I HAVE TO USE ALMOND BARK? CAN I SUBSTITUTE WHITE CHOCOLATE CHIPS?

While you can use white chocolate chips in candy clusters, almond bark is highly recommended and tastes best. Almond bark is formulated to melt well and resolidify well, both of which are important in making clusters.

White chocolate chips have stabilizers in them, so they can be difficult to melt, and can turn out a little grainy. Almond bark can be found at most major grocery stores in the baking aisle near the chocolate chips, and in the seasonal section along with other items for making candies.

HOW DO I KNOW WHEN THEY’RE FULLY SET AND READY TO BAG OR SERVE?

They will be ready when they are firm to the touch. Pick up one of the clusters and press your finger on top.

If it’s hard, they’re ready. If it feels like there’s still give to the candy, or if there’s a soft center, it needs more time to set.

Typically, at room temperature, they should be ready within 2-3 hours, although this depends on your kitchen’s humidity and temperature. It’s always best to err on the side of caution, wait an hour, and test them again.

RELATED RECIPES

• Crock Pot Chocolate Peanut Clusters – if you like to stay true to a classic use peanuts instead of cashews and follow the same instructions. This candy has a really nostalgic and classic flavor.
• Crock Pot Chocolate Almond Clusters – the almonds stay so crunchy even in chocolate. This version of cluster is a little more sophisticated and is a great option when candy is given as a gift.

Make these alongside the cashew clusters during a candy making marathon.