Servings: 36-40 clusters 1x
Ingredients
- 1 (16-ounce) can cocktail peanuts
- 1 (10-ounce) bag semi-sweet chocolate chips
- 3/4 cup natural creamy peanut butter
- 1 ½ cups dried cranberries
- Flaky sea salt for garnish
Instructions
- Line 2 large rimmed baking sheets with parchment paper. Set aside.
- Place peanuts, chocolate chips, and peanut butter in the bottom of a slow cooker. You can stir the ingredients together if you’d like, but it’s not necessary. Add the lid and cook on low heat for 1-2 hours or until the chocolate is melted.
- Remove the lid and add the dried cranberries. Stir to incorporate all the ingredients together.
- Using a small scoop, spoon the melted mixture onto the prepared baking sheets in mounds, about 1-2 tablespoons each. Sprinkle flaky sea salt lightly over the tops.
- Refrigerate for 1-2 hours or until firm.
- Store in an airtight container in the refrigerator for up to 2 weeks. May be frozen for longer storage.
Nutrition Information
- Serving Size: 1 cluster
- Calories: 140
- Fat: 10 g
- (Sat Fat: 2 g)
- Sodium: 60 mg
- Carbohydrate: 13 g
- (Fiber: 3 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 0 mg