CROCK POT PEANUT CLUSTERS
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark
Put the peanuts in the bottom of a 4-quart slow-cooker.
Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark.
Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth.
Drop the candy into cupcake pan liners, using about 2 tablespoons per liner.
Allow the candy to cool completely before removing the cupcake liners.
Makes 30 to 40 pieces.
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