Slow Cooker Chocolate Caramel Pecan Clusters
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 24 1x
- Category: Dessert
Ingredients
Scale
- 2 cups of pecans
- 20 ounces of chocolate almond bark
- 20 ounces of white chocolate almond bark
- 1 cup of Ghirardelli melting dark chocolate wafers
- 1 11 ounce bag of caramel bits
- Sea salt for that extra touch
Instructions
- Start by placing 2 cups of pecans at the bottom of your slow cooker.
- Break the chocolate almond bark and white chocolate almond bark into smaller pieces, and layer them over the pecans in the slow cooker.
- Sprinkle the melting dark chocolate wafers evenly over the chocolate and pecan layers.
- Cover the slow cooker with a lid, set it to low heat, and let the magic happen. Stir occasionally for about 1 hour or until everything is fully melted and combined.
- Once melted, add the caramel bits evenly across the melted layers. Gently stir the mixture to ensure everything is well combined.
- Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, ensuring they are spaced apart. Sprinkle sea salt over the clusters and top each one with a pecan.
- Let the clusters cool and set at room temperature. If you’re in a hurry, pop the baking sheet in the refrigerator for a quicker setting process.
Notes
A quick note: Adjust the cooking time as needed based on your slow cooker model and heat settings. Enjoy these irresistible clusters of joy!
