Slow Cooker Christmas Clusters Recipe

Slow Cooker Christmas Clusters Recipe
Don't think you have time to whip up Christmas Treats? Think again! You can still make these Slow Cooker Christmas Clusters they are no-bake and can be made in 30 minutes or less. The white chocolate coating is conveniently melted in a slow cooker. Modern slow cookers cook at a higher temperature than previous versions, so setting a newer slow cooker to the warm setting is sufficient to melt the coating without scorching it. It’s always nice to know that you can do other things while your chocolate is melting without being watched.

Although they will most likely be devoured before the end of the holidays, these clusters keep for months in an airtight container. Everyone likes the combination of sweet and salty with white chocolate coating, and these are quick and easy; it’s almost effortless to add these to your holiday repertoire.

Incidentally, these are great for serving year round; just vary the sprinkles to match whichever holiday you're making them for.

About 75 Clusters

2 pounds white almond bark
12 ounces white baking chips
4 cups salted mixed nuts
4 cups broken mini pretzels

Christmas Sprinkles

  1. Place the almond bark and vanilla baking chips in a large slow cooker.
  2. Cover, turn the slow cooker to low (if your slow cooker is a newer model, set it to warm), and let the chocolate melt, stirring every 30 minutes. (takes about 1 1/2 hours).
  3. When melted, add the nuts and pretzels; stir well.
  4. Drop by heaping tablespoonfuls onto parchment-lined baking sheets.
  5. Immediately, before the chocolate sets, top with sprinkles.
  6. Let the clusters set and store in an airtight container.

Amount Per Serving
Calories 138 Calories from Fat 74
Percent Total Calories From: Fat 54% Protein 5% Carb. 42%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 0 mg
Sodium 83 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 8 g
Protein 2 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 1%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.