• Line large baking sheets with parchment or wax paper. You will need at least 2 large baking sheets.

How To Make Chocolate Peanut Clusters in Instant Pot

• Add 1 cup of water to the Instant Pot and place a heat-safe bowl on a trivet above the water. Add the chocolate chips and coconut oil to the bowl. Turn the Instant Pot to Sauté – Low and let the chocolate melt gently, stirring frequently until smooth.
• Turn off the Instant Pot, carefully remove the bowl, and stir in the roasted peanuts. Scoop the mixture onto a parchment-lined baking sheet and refrigerate for 15–20 minutes, or until the chocolate is firm.

How to Make Peanut Clusters on stove top

• In a heavy saucepan over low heat, melt the chocolate chips and coconut oil until smooth and runny. Stir in peanuts. Turn off the heat.
• Be careful not to overheat the chocolate. Gentle heating and frequent stirring will give you a smooth chocolate coating. Line a baking sheet or large plate with parchment paper. Scoop small spoonfuls of the chocolate peanut mixture onto the parchment, forming little clusters. Let the clusters cool at room temperature or place them in the refrigerator until the chocolate is completely firm.

If Using Microwave to melt Chocolate

• Add the chocolate chips and coconut oil (or shortening) in Microwave safe bowl. Microwave it for 1 minute. Then remove the bowl and stir. The chocolate should start melting. Put the bowl back in the microwave and heat at 30 second intervals.
• Stir between each interval until the chocolate is completely melted and smooth. Stir in the peanuts. Mix well so that the peanuts are fully covered with melted chocolate.

How To Make Slow Cooker Chocolate Peanut Cluster

• Use a 6-quart slow cooker and spray with cooking oil spray. Put all the ingredients, cover and cook on low for 1-2 hours until melted. Put a timer and stir every 20 minutes to prevent chocolate from scorching.
• Once the chocolate is smoothly melted, and peanuts are well stirred, scoop small spoonful of the chocolate peanut mixture onto the parchment, forming little clusters. Let the clusters cool at room temperature or place them in the refrigerator until the chocolate is completely firm.