Ingredients
Method
- Lightly grease a 5- to 6-quart slow cooker or use a slow cooker liner.
- Add salted and unsalted peanuts to the bottom.
- Layer semisweet chocolate chips, milk chocolate chips, and chopped white almond bark over the peanuts.
- Cover and cook on LOW for approximately 1½–2 hours, checking after 1 hour to avoid overheating.
- Stir until the chocolate is completely melted and the peanuts are evenly coated.
- Line baking sheets with parchment paper.
- Drop tablespoon-sized portions of the mixture onto the parchment.
- Add Christmas sprinkles if desired.
- Let the clusters set at room temperature for 1–2 hours or refrigerate for 20–30 minutes.
- Store in an airtight container once firm.
Notes
Never use HIGH heat when melting the chocolate.
Check the slow cooker after the first hour.
White almond bark helps the clusters set firmly.
Use smaller scoops for bite-sized candy pieces.
Store at cool room temperature for up to 2 weeks.
Refrigerate for up to 3 weeks or freeze for up to 2 months.
Check the slow cooker after the first hour.
White almond bark helps the clusters set firmly.
Use smaller scoops for bite-sized candy pieces.
Store at cool room temperature for up to 2 weeks.
Refrigerate for up to 3 weeks or freeze for up to 2 months.