Butterscotch Peanut Clusters
These slow cooker peanut clusters are made with butterscotch chips and white chocolate for a sweet treat. They are easy to make, and they keep well, making them a great treat for the holidays. Make a big batch for gifts during the holidays but don’t forget to keep a few for yourself, too.
Greetings from The Department of Ridiculously Easy Holiday Candy where we strive to make things as simple as possible like these three-ingredient (!) butterscotch peanut clusters that you can make in a slow cooker and enjoy all through the holiday season.
And I should point out that I am the sole member of the department as it’s just little o’ me cooking and writing this blog. So, there was no vote, and I just issued an executive order that this is the thing to make this December.
- This easy recipe is inspired by last year’s dark chocolate nut clusters recipe and is made the same way in a slow cooker but with different ingredients. This newest version is made with butterscotch and white chocolate for a twist on a classic peanut cluster.
- It’s as easy as opening the packages and pouring everything into your crockpot: no measuring, no thinking, no stress. I mean, it’s 2020 – who needs more stress?
- It’s butterscotch! Such a nice change from all the chocolate candy that takes center stage this time of year. A perfect sweet surprise for all of your cookie platters, dessert trays, or gift bags for family and friends.
3-Ingredient Peanut Clusters
- Butterscotch baking chips
- White chocolate chips
- Salted dry roasted peanuts
3 Steps!
Melt: Place everything in the slow cooker. Cover and cook it on low for 30 minutes. Give it a stir and if it needs more time, check it every 10 to 15 minutes. Once all of the butterscotch and white chocolate is melted it’s ready.
Scoop: Use a small cookie scoop to drop the clusters onto a baking sheet lined with wax paper. You can also do a generous tablespoon if you don’t have a scoop.
Chill: Place them in the refrigerator to set. I found that placing them in the fridge while warm created a nice shiny surface. I let some sit out at room temperature and they weren’t as shiny.
Once the butterscotch peanut clusters are set, store them in an airtight container at room temperature and they will keep for more than a couple of weeks. Or keep them in the refrigerator for up to a month.
Tips, Tricks, and Other Fun Insights
A little goes a long way! So, I would avoid making big peanut clusters. A generous tablespoon or so is the perfect two-bite sweet treat.
If you want to get fancy, scoop the melted candy into mini cupcake liners. Bonus points if you use cutesy holiday ones!
I tried this recipe with white chocolate Candiquik, and I didn’t love it. The clusters had a firmer, almost chalky texture. White chocolate chips (I used Ghiradelli) worked perfectly and give the clusters a softer texture. I haven’t tried almond bark, but I suspect it will work, too.
The recipe makes approximately 60ish peanut clusters, depending on how big they are. You can easily double it if you want more.
So here’s to an easy holiday season – I hope you give these butterscotch nut clusters a try! Oh, and one last pro tip: you don’t have to give them away – feel free to keep them all to yourself.
More Holiday Treats
Butterscotch Peanut Clusters
Ingredients
- 16 ounces roasted salted peanuts
- 20 ounces butterscotch chips
- 10 ounces white chocolate chips
Instructions
- Place the peanuts in an even layer in the slow cooker. Top them with the butterscotch chips and white chocolate chips.
- Cover and cook on low for 30 minutes. Stir the mixture and, if the chips are not completed melted, continue cooking it for up to 30 minutes longer. Check on it every ten minutes, and once the butterscotch and white chocolate are melted and smooth, it’s ready.
- Scoop a generous tablespoon of the mixture and drop it on a baking sheet lined with wax paper. Repeat with the rest of the mixture. Or, you can fill mini cupcake liners instead.
- Chill the clusters until they are set, about 30 minutes. Store them in an airtight container at room temperature.