Slow Cooker Chocolate Caramel Pecan Clusters Recipe

Introduction

These Slow Cooker Chocolate Caramel Pecan Clusters are a delightful treat combining rich chocolate, gooey caramel, and crunchy pecans. Perfect for sharing or indulging, they’re easy to make and require minimal hands-on time.

Ingredients

• 2 cups pecans
• 20 ounces chocolate almond bark
• 20 ounces white chocolate almond bark
• 1 cup melting dark chocolate wafers (such as Ghirardelli)
• 1 (11 ounce) bag caramel bits
• Sea salt for garnish

Instructions

1. Step 1: Add the pecans to the bottom of the slow cooker.
2. Step 2: Break the chocolate almond bark and white chocolate almond bark into smaller pieces, and place them evenly over the pecans.
3. Step 3: Sprinkle the melting dark chocolate wafers evenly over the chocolate and pecan layers.
4. Step 4: Cover the slow cooker with the lid and set it to low heat. Allow the ingredients to melt, stirring occasionally for about 1 hour until fully melted and combined.
5. Step 5: Once melted, add the caramel bits evenly over the mixture in the slow cooker and gently stir to combine all ingredients thoroughly.
6. Step 6: Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, spacing them apart.
7. Step 7: Sprinkle sea salt over each cluster and place a pecan on top for garnish.
8. Step 8: Allow the clusters to cool and set at room temperature, or place the baking sheet in the refrigerator for a quicker set.

Tips & Variations

• For extra flavor, toast the pecans lightly before using to enhance their nuttiness.
• Swap caramel bits for butterscotch chips for a different sweet twist.
• Add a pinch of cinnamon or cayenne pepper to the chocolate for a subtle warmth.
• Use different nuts like almonds or walnuts if pecans aren’t preferred.

Storage

Store the clusters in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. Let refrigerated clusters come to room temperature before serving, or enjoy them chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these clusters without a slow cooker?

Yes, you can melt the chocolate and caramel on a double boiler or gently in the microwave, stirring frequently to prevent burning.

What kind of almond bark should I use?

Choose high-quality chocolate and white chocolate almond bark, usually found in the baking aisle. These melt smoothly and hold their shape well once set.

Slow Cooker Chocolate Caramel Pecan Clusters Recipe

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Delight in these Slow Cooker Chocolate Caramel Pecan Clusters, a decadent treat featuring layers of melted chocolate almond bark, caramel, and crunchy pecans. Slow-cooked for perfect melting and mixing, these clusters are topped with sea salt for a sweet and salty flavor explosion, perfect for dessert or gifting.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: About 24 clusters 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 2 cups pecans
• 20 ounces chocolate almond bark
• 20 ounces white chocolate almond bark
• 1 cup melting dark chocolate wafers (e.g., Ghirardelli)
• 1 (11 ounce) bag caramel bits
• Sea salt for garnish

Instructions

1. Prepare Pecans: Add 2 cups of pecans to the bottom of your slow cooker, creating a crunchy base layer for the clusters.
2. Add Chocolate Bark: Break 20 ounces of chocolate almond bark and 20 ounces of white chocolate almond bark into smaller pieces and place them evenly over the pecans in the slow cooker.
3. Sprinkle Dark Chocolate: Evenly sprinkle 1 cup of melting dark chocolate wafers over the layers of chocolate and pecans for a rich mixed chocolate flavor.
4. Slow Melt: Cover the slow cooker with its lid, set to low heat, and allow the ingredients to melt gradually. Stir occasionally for about 1 hour or until fully melted and combined into a smooth mixture.
5. Add Caramel Bits: Once melted, evenly sprinkle 1 (11 ounce) bag of caramel bits over the melted mixture. Gently stir to incorporate the caramel thoroughly.
6. Portion Clusters: Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, spacing them apart.
7. Garnish: Sprinkle each cluster with sea salt and place a pecan on top for a decorative and flavorful finish.
8. Cool and Set: Allow the clusters to cool and set at room temperature. For faster firming, refrigerate the baking sheet until the clusters are fully set.

Notes

• Use a slow cooker with a removable insert for easier cleanup.
• Stir occasionally to prevent burning and ensure even melting.
• Store clusters in an airtight container at room temperature or in the refrigerator for longer freshness.
• For a nut-free version, substitute pecans with seeds like pumpkin or sunflower seeds if desired.
• Adjust the amount of sea salt to taste for the perfect sweet-salty balance.

Keywords: slow cooker chocolate clusters, caramel pecan clusters, chocolate almond bark candy, easy slow cooker desserts, chocolate caramel treats