Crockpot Peanut Butter Clusters
Ingredients
-
1
can (16-ounce)
cocktail peanuts
-
1
bag (10-ounce)
semi-sweet chocolate chips
-
¾
cup
natural creamy peanut butter
-
1½
cups
dried cranberries
-
to taste
none
flaky sea salt
Instructions
- Line 2 large rimmed baking sheets with parchment paper.
- Combine peanuts, chocolate chips, and peanut butter in the slow cooker and cook on low for 1-2 hours until melted.
- Stir in dried cranberries once melted.
- Spoon the mixture onto the prepared baking sheets in mounds and sprinkle with sea salt.
- Refrigerate for 1-2 hours until firm.
Nutrition Facts (estimated)
Servings
36-40 clusters
Calories
140
Total fat
10g
Total carbohydrates
13g
Total protein
4g
Sodium
60mg
Cholesterol
0mg
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