Rich, buttery, and utterly addictive, these Crockpot Chocolate Pecan Clusters combine smooth melted chocolate with crunchy roasted pecans for a classic holiday treat. Made effortlessly in a slow cooker with just a few ingredients, they are perfect for Christmas tins, holiday gift-giving, or party platters!
Why You’ll Love This Recipe
Effortless Prep: Dump the ingredients into your crockpot and let it melt hands-free.
Crowd-Pleasing Gift: Makes a huge batch that freezes exceptionally well for holiday gifting.
Perfect Sweet & Salty Crunch: Rich chocolate coats buttery, toasted pecans for an irresistible crunch.
Essential Kitchen Equipment
Slow Cooker (Crockpot): Allows gentle, low-temperature melting without scorching the chocolate.
Parchment or Wax Paper: For lining your baking sheets so the candy clusters set smoothly without sticking.
Ingredients
16 oz (2 cups) Vanilla almond bark or white confectionary coating, chopped
11.5 oz (1 bag) Semi-sweet chocolate chips
11.5 oz (1 bag) Milk chocolate chips
2 tbsp Unsalted butter
16 oz (about 4 cups) Pecan halves (or a mix of pecans and walnuts)
Optional: Coarse sea salt for sprinkling
Step-by-Step Instructions
1. Layer Ingredients in Slow Cooker: Layer the almond bark, semi-sweet chocolate chips, milk chocolate chips, and butter in the bottom of your slow cooker.
2. Slow Melt: Cover and cook on LOW for 1 hour. Do not open the lid during this time.
3. Stir & Add Pecans: Uncover and stir thoroughly with a spatula until the chocolate is completely smooth and melted. Add the pecan halves and fold gently until every pecan is well-coated.
4. Scoop Clusters: Line two large baking sheets with parchment or wax paper. Drop spoonfuls of the chocolate pecan mixture onto the paper using a cookie scoop or tablespoon.
5. Set & Garnish: Sprinkle lightly with coarse sea salt if desired. Allow the clusters to cool and set completely at room temperature for about 1 to 2 hours (or pop in the fridge for 20 minutes to speed it up).
Chef’s Tips
Toast the Pecans First: Toasting the pecan halves in a dry skillet over medium heat for 3–5 minutes before adding them to the chocolate enhances their nutty flavor and extra crunch.
Avoid Water: Ensure your slow cooker insert and all utensils are completely dry—even a drop of water can cause the chocolate to seize up.
Nutritional Breakdown (Per Cluster / 30 Clusters Yield)
Servings: 30 clusters
Calories: ~160 kcal
Protein: 2g
Net Carbs: 14g
Fat: 11g
Frequently Asked Questions (FAQ)
How do I store chocolate pecan clusters?
Store in an airtight container layered with parchment paper at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or freeze for up to 3 months!