Out here in the country, when the snow starts to drift across the fields and the evenings come early, I like to have a little something sweet tucked away on the counter. These slow cooker white chocolate candy clusters are the sort of treat my mother would have called a “church basement special” – simple, dependable, and guaranteed to disappear from any dessert table. They’re made with just four ingredients and hardly any fuss, the kind of recipe you can stir together while you’re paying bills or folding laundry. This style of candy-making really took off in the Midwest when slow cookers became a kitchen staple; folks loved that you could melt chocolate without hovering over the stove. You might want to make these for a cookie exchange, to fill pretty tins for neighbors, or just to have a little bite of something sweet after supper. They’re creamy, crunchy, and just old-fashioned enough to feel like they’ve been on the holiday plate forever.
These candy clusters shine on a holiday cookie tray alongside classics like sugar cookies, peanut butter blossoms, and fudge. They’re wonderful next to a bowl of salty pretzels or mixed nuts, since that contrast of sweet and salty keeps everybody reaching for “just one more.” I like to set them out after a cozy meal of pot roast or a big casserole, with a pot of coffee perking and maybe some hot cocoa for the grandkids. They pack nicely into small tins or jars, so they’re easy to send home with guests or tuck into a lunchbox for a midday treat. If you’re hosting a simple open house, arrange them on a pretty plate with sliced apples, cheddar cheese, and crackers for a very Midwestern little nibble table.
Servings: 24–30 clusters, depending on size
Ingredients
2 pounds white chocolate chips or white candy coating
2 cups dry roasted peanuts (salted or unsalted, to taste)
1 cup whole pecan halves (or pieces)
1/2 cup holiday sprinkles or crushed peppermint candies (for topping)
Directions
Line 2 large baking sheets with parchment paper or waxed paper and set aside. This is where you’ll drop your clusters to cool.
Add the white chocolate chips or white candy coating to the slow cooker. Cover with the lid.
Turn the slow cooker to LOW. Let the chocolate warm for about 45 minutes, then stir gently. Continue heating, stirring every 15 minutes, until the chocolate is completely melted and smooth, 1 1/2 to 2 hours total. Do not use HIGH heat, as white chocolate scorches easily.
Once the chocolate is smooth, add the peanuts and pecans to the slow cooker. Stir until all the nuts are evenly coated with the melted white chocolate.
Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets, leaving a little space between each cluster.
While the clusters are still soft, sprinkle the tops with holiday sprinkles or crushed peppermint candies, pressing very lightly so they adhere.
Let the clusters sit at room temperature until completely firm, about 1–2 hours. If your kitchen is warm, you can place the sheets in the refrigerator to speed things up.
Once set, transfer the candy clusters to an airtight container. Store at room temperature for up to 1 week, or refrigerate for slightly longer keeping. Layer with parchment or waxed paper if stacking.
Variations & Tips
If peanuts and pecans aren’t your favorites, you can swap in other nuts you have on hand—almonds, cashews, or even a jar of mixed nuts all work beautifully. For a more budget-friendly version, use half nuts and half crispy rice cereal or broken pretzel pieces for extra crunch. If you like things a little less sweet, stir in a handful of mini semi-sweet chocolate chips or drizzle melted dark chocolate over the tops once they’ve set; that contrast keeps the white chocolate from feeling too rich. You can also trade the holiday sprinkles for toffee bits, shredded coconut, or finely chopped dried cranberries to give the clusters a pretty, festive look. To make these friendly for folks avoiding peanuts, use only tree nuts like almonds and pecans and be sure your white chocolate is processed in a peanut-free facility. For gift-giving, tuck a few clusters into small treat bags or tins lined with waxed paper, just like we used to do for church bazaars—simple, homemade, and from the heart