Double Chocolate Nut Clusters

Are you old enough to remember department stores that had “candy counters” in the middle of the store?  I remember stores like Montgomery Ward, Penney’s, Woolworth’s that had them.  There were cases full of chocolate kisses, chocolate stars, peanut clusters, hard candies, and nuts.  While there were so many choices, it didn’t take long to decide when I was with my mom.  I always got the chocolate stars and she always got the peanut clusters.  It was divided up into small paper bags that were just the right amount for my little hands.  It was always such a treat when doing shopping errands with mom.



Those simple days seem to be long gone and tucked far into the recesses of my memory.  The dime store and department store candy counter age has past as well as spending afternoons shopping with my mother.  I couldn’t help but think of her as I made these delicious little double chocolate nut clusters.  She would have loved this recipe.  While Mom always ordered the peanut clusters from the candy counter, these little treats are made even more delicious with a mixture of peanuts and almonds.  You could totally use any nuts that you like in them.  I actually added more nuts than the original recipe because I like them so much.  If you like less, that’s fine too.

There is nothing magical about using the slow cooker to make them.  It is just easy and frees you up to do other things instead of babysitting the melting chocolate.  These little confections might just make you reminisce for the old candy counter days and being treated by your mom!
snow 032Ingredients:

  • 1 pound white chocolate bark, broken into small pieces
  • 1/2 pound chocolate almond bark, broken into small pieces (I used Ghiradelli melting wafers)
  • 2-4 ounces German’s baking chocolate
  • 3/4 cup (6 ounces) semisweet chocolate chips
  • 2-3 cups (16-24 ounces) dry roasted peanuts lightly salted
  • 2 cups  whole roasted almonds
  • 1/2 teaspoon vanilla extract
  • Add first 6 ingredients into slow cooker.
  • Cook on high for 30 minutes (do not stir)
  • Reduce heat to low and cook 30-45 minutes or until all chocolate has melted.
  • When all melted, add vanilla extract.
  • Spoon into mini muffin liners and cool.  Store in airtight container.  They also freeze well.
  • Note:  All slow cookers are different.  The goal is for all the chocolate to melt together well, but not burn.


Adapted from: