Slow Cooker Chocolate Caramel Pecan Clusters are the ultimate treat when you want a simple yet indulgent dessert that feels gourmet. With warm pecans, rich layers of chocolate, gooey caramel bits, and a sprinkle of sea salt, this recipe delivers big on flavor and small on effort. Using your slow cooker means minimal mess and near‑effortless prep, making this a perfect go‑to for holiday gatherings, gift‑giving, or when you just need something sweet and satisfying.
Why You’ll Love These Slow Cooker Chocolate Caramel Pecan Clusters
You’ll love this recipe because it takes classic flavors—pecans, chocolate, caramel—and elevates them with ease. There’s no stovetop double boiler required, thanks to your slow cooker. The layering of chocolate almond bark (both dark and white), dark chocolate wafers, and caramel bits gives each cluster complex texture and flavor: nutty, creamy, sweet, salty. It’s impressive enough for entertaining, yet easy enough for a mid‑week treat. Plus, the clusters store beautifully, making them ideal for sharing or gifting.
Ingredients
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2 cups pecans
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20 oz chocolate almond bark
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20 oz white chocolate almond bark
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1 cup dark chocolate melting wafers (e.g., Ghirardelli)
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1 (11 oz) bag caramel bits
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Sea salt, for garnish
Step‑by‑Step: How to Make Slow Cooker Chocolate Caramel Pecan Clusters
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Place the 2 cups pecans in a single layer in the bottom of your slow cooker.
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Break the 20 oz chocolate almond bark and the 20 oz white chocolate almond bark into smaller pieces. Layer them evenly over the pecans.
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Sprinkle the 1 cup dark chocolate melting wafers over those layers.
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Cover the slow cooker, set to Low heat, and let the mixture melt, stirring occasionally, until all chocolate layers are fully melted and combined with the pecans. This takes about 1 hour (time may vary depending on your cooker).
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Once melted and smooth, add the 11 oz caramel bits evenly across the mixture and gently stir until they are incorporated.
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Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, spacing each cluster apart.
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While still warm, sprinkle sea salt on each cluster and press a single pecan on top for garnish.
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Allow the clusters to set by cooling them at room temperature. For faster setting, you can refrigerate them for a short time until firm.
Helpful Tips
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Use a dry slow cooker and dry lid—moisture under the lid can cause chocolate to “seize” (become grainy). One blogger recommends placing a paper towel under the lid to absorb condensation.
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Stir gently and only when the chocolate is visibly melting. Prevent overheating or burning by keeping on Low heat.
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Line your baking sheet with parchment paper—this prevents sticking and makes cleanup easier.
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Work relatively quickly once the mixture is melted and you add the caramel bits—if you wait too long, the caramel may begin to set before you scoop.
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For an extra flavor pop, use flaky sea salt rather than fine table salt.
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If you want to toast the pecans before layering, you can spread them on a baking sheet and toast at 350 °F/175 °C for ~5–7 minutes—cool them before adding to the slow cooker for added depth.
Substitutions And Variations
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Nuts: Swap pecans for almonds, cashews, or walnuts for a different taste/texture.
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Chocolate: Use milk chocolate or semi‑sweet chocolate in place of dark, depending on your preference.
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Caramel: If caramel bits are unavailable, you can chop up soft caramels, though you may need to melt them gently or adjust stirring.
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Add‑ins: For extra crunch or flavor, fold in chopped pretzels, crushed cookies, dried cranberries, or even toffee bits.
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Dietary tweaks: For gluten‑free clusters, ensure all chocolate, caramel bits, and wafers are certified gluten‑free.
Storage Instructions
Once your clusters are fully set, store them in an airtight container at room temperature for up to 2 weeks. For longer storage, place them in the freezer (individually wrapped) for up to 6 months—just thaw in the fridge before serving.
Nutritional Information
Per serving (as per original recipe):
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Calories: 417 kcal
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Carbohydrates: 49 g
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Protein: 2 g
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Fat: 23 g (Saturated Fat: 17 g)
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Polyunsaturated Fat: 2 g
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Monounsaturated Fat: 4 g
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Cholesterol: 1 mg
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Sodium: 54 mg
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Potassium: 109 mg
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Fiber: 1 g
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Sugar: 45 g
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Vitamin A: 11 IU
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Vitamin C: 0.2 mg
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Calcium: 46 mg
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Iron: 0.3 mg
Serving Suggestions
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Serve on a decorative platter or in small candy cups to make them feel extra special for guests.
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Package clusters in small cellophane bags or gift boxes tied with ribbon for holiday gifts or hostess treats.
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Pair with a hot beverage: dark‑roast coffee, espresso, or rich hot cocoa contrast nicely with the sweet clusters.
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Offer alongside a cheese board: the clusters’ sweet and salty profile complements sharp cheeses (like aged cheddar) and fresh fruit.
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For a dessert platter, include alongside simple cookies or truffles—these clusters add a crunchy‑chewy, nutty contrast.
Frequently Asked Questions About Slow Cooker Chocolate Caramel Pecan Clusters
How long will it take to set properly? After you drop the clusters onto the parchment‑lined sheet, they’ll set at room temperature in about 30 minutes, though if your kitchen is warm or humid you may want to refrigerate them for 15‑20 minutes to ensure firm clusters.
Do I need to toast the pecans? It’s optional. Toasting pecans beforehand adds a deeper, more nutty flavour, but the recipe works just fine with raw pecans added directly.
Is it possible to substitute regular chocolate for almond bark? Yes, though almond bark is formulated to melt smoothly and firm up well. If using regular chocolate bars or chips, make sure to melt gently and monitor texture—some adjustments in timing may be needed.
What size slow cooker should I use? A 5‑ or 6‑quart slow cooker works well for this batch. The important part is enough surface area so the pecans and chocolates layer well and you can stir without overcrowding.
How many clusters does this yield? Approximately 24 servings as per the referenced recipe. One comment noted using a smaller scoop resulted in ~48 smaller clusters.
Final Thoughts
Thank you so much for trying this Slow Cooker Chocolate Caramel Pecan Clusters recipe—I hope you find as much joy in making and sharing them as I do! They’re easy to pull together, packed with flavor, and perfect for cozy gatherings or sweet gift giving. Enjoy the crunchy pecans, decadent chocolate layers, gooey caramel bits, and that final touch of sea salt. Wishing you countless happy moments in your kitchen and many smiles as you serve these delicious clusters. Happy cooking and thank you for being part of our food‑loving community!
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Slow Cooker Chocolate Caramel Pecan Clusters
- Total Time: 1 hour 10 minutes
- Yield: 24 clusters 1x
Description
Slow Cooker Chocolate Caramel Pecan Clusters are a simple, rich candy made with layered chocolates, pecans, and caramel, finished with sea salt for the perfect sweet-salty bite. Ideal for holidays, gifting, or snacking!
Ingredients
2 cups pecans
20 oz chocolate almond bark
20 oz white chocolate almond bark
1 cup dark chocolate melting wafers
1 (11 oz) bag caramel bits
Sea salt, for garnish
Instructions
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Place the 2 cups pecans in a single layer in the bottom of your slow cooker.
-
Break the 20 oz chocolate almond bark and the 20 oz white chocolate almond bark into smaller pieces. Layer them evenly over the pecans.
-
Sprinkle the 1 cup dark chocolate melting wafers over those layers.
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Cover the slow cooker, set to Low heat, and let the mixture melt, stirring occasionally, until all chocolate layers are fully melted and combined with the pecans. This takes about 1 hour (time may vary depending on your cooker).
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Once melted and smooth, add the 11 oz caramel bits evenly across the mixture and gently stir until they are incorporated.
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Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the sheet, spacing each cluster apart.
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While still warm, sprinkle sea salt on each cluster and press a single pecan on top for garnish.
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Allow the clusters to set by cooling them at room temperature. For faster setting, you can refrigerate them for a short time until firm.
Notes
Use a dry paper towel under the lid to prevent condensation.
Toast pecans beforehand for extra flavor.
Store in airtight container for up to 2 weeks or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Serving Size: 1 cluster
- Calories: 417
- Sugar: 45g
- Carbohydrates: 49g
- Protein: 2g