Chocolate Pecan Clusters Candy Made In A Slow Cooker
Candy making doesn't get any easier than this! Melt chocolate almond bark and chocolate chips. Stir in pecans and form into candies. Delicious! ~ Texas Homesteader ~
Ingredients
- 12 oz Bag Semi-Sweet Chocolate Chips (can use white chocolate chips if desired)
- 12 oz Chocolate Almond Bark, chopped (can use vanilla almond bark if desired)
- 16 oz Pecan Halves (4 cups)
- Coarse Salt For Sprinkling (optional)
Instructions
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Place chopped almond bark and chocolate chips into slow cooker.
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Heat on low for 30 minutes or until fully melted, stirring every 15 minutes.
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Add 16 ounces (4 cups) pecan halves and fold gently to fully coat pecans with chocolate.
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Using 1½“ wide cookie scoop (1½ tablespoons) dollop individual candies onto wax paper. Sprinkle lightly with coarse salt if desired. Candies will harden as they cool.
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Store at room temperature for 2 - 3 weeks or the refrigerator for a couple of months.
Recipe Notes
Almond Bark Note: Almond bark is usually sold in 24-oz packages. So this recipe uses only 1/2 of the package leaving the rest for other fun candy-making endeavors.
If you want to use the whole 24-oz package of almond bark for these pecan cluster candies, just add another bag of chocolate chips and 4 cups more pecan halves.
Candy Storage Note: If you keep your home very warm the chocolate could become soft. If so it's best to store them in the refrigerator.