Friday, November 22, 2013

Slow Cooker Chocolate Pecan Clusters!

 
 
 It doesn't get much easier than this, to make homemade candy.  You layer the ingredients in a slow cooker and cook on low for about 2 hours, scoop onto wax paper  and allow to set up.  That's it!  When I use the term 'slow cooker' I use it instead of the term 'crock pot'.  Crock Pot is a name that is owned by the Rival company and copyrighted so actually we are not supposed to name recipes Crock Pot this or that, because it is not owned by us.  I have had some questions about the term 'slow cooker' and if it's the same thing as 'crock pot' and for my use of it on this site, it is.
 
Here is what you will need for this yummy candy:
 
2 lb. pecan pieces (can substitute 2 lb. peanuts for peanut clusters)
1  (4 oz.) bar of Baker's German Chocolate
1 (12 oz.) bag of semi sweet chocolate chips
24 oz. pkg. vanilla candy bark
1 stick of butter (do not use margarine)
 
Layer all of the ingredients in a large slow cooker in the order given.   Do not stir.
 
For those not familiar with Baker's German Chocolate, it looks like this and is found in the baking section at your grocery with things like chocolate chips and such
 
Turn on low and allow to cook for 2 hours.  After 1 hour, stir once.  If it seems like it's just melting, cover and continue on low for 1 more hour.   If it seems like it's cooking on too high heat and might burn, stir every 15 minutes and turn it off once all the ingredients are melted.   All slow cookers are not created equal and some of the newer ones, even on the lowest setting, cook a lot hotter than some of the older models.  Therefore, don't just put all of this in the slow cooker and leave it for 2 hours, unattended, the first time.  Check on it about half way through to see how it's progressing.  
 
After all of the ingredients are melted, stir it up until they are all blended.   With a small ice cream scoop or cookie scoop, scoop onto wax paper or nonstick foil.  It will seem a little runny, but as it sits it will firm up. 
 
Once they have dried and set up, they will look pretty and shiny!
 

 
 
 
 



10 comments:

  1. This looks so easy!! I think I will try this, this year!

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  2. What size of a 'slow cooker' should be used for this recipe?

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  3. Didn't work for me...did not melt nicely and never got to a stirring consistency

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  4. What's the order of layering the ingredients...

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    1. It says 'in the order given' so you start with the pecans and then just layer as they are listed ending with the butter.

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  5. This is a great recipe. But mine would not get to a stirring consistency either. I used pecan pieces too. I went back and looked at your photos and they look like you used pecan halves. I wonder if the pieces soak up to much moisture and dries it out. I plan to try it adhesion with pecan halves and see what happens. Thank you for all you do and all the great recipes.

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  6. I have used this same recipe only substituted dry roasted peanuts. They came out perfect. I placed the nuts in last. I didn't read the part in the recipe that said "don't stir". I stirred the mixture prior to heating and it still came out perfect. The recipe makes several dozen clusters and all my friends and family thought I was a real gourmet candy maker. I'm going to try again with pecan halves as well as dry roasted almonds.

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  7. Sounds so good AND easy. A winning combination.

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  8. The first time I used this recipe I was not sure of the use of the butter. Three other recipes did not include the butter so I didn't. It turned out like chocolate candied pecans. Good flavor but dry. I am making another batch right now and I "followed" the directions. I will let you know how it turns out.

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    Replies
    1. The butter is key to this. It adds smoothness and flavor and shine. We test all recipes thoroughly before they are ever posted, so we can catch any problems.

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