Slow Cooker Peanut Clusters

Ingredients

• 16 ounces unsalted peanuts (or dry roasted peanuts)
• 16 ounces salted cocktail peanuts
• 12 ounces semisweet chocolate chips
• 12 ounces milk chocolate chips
• 20 ounces peanut butter chips
• 32 ounces white almond bark or vanilla candy melts

Instructions

1. Layer all ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours, stirring together and checking every 30 minutes to prevent burning.
2. Remove lid and stir to combine. If chocolate isn’t fully melted, cover and cook an additional 30 minutes on low.
3. Using a spoon or cookie scoop, place mounds onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, approximately 1-2 hours. Store in an airtight container in the refrigerator for up to one month, or freeze.

Attribution

Recipe from Brown Eyed Baker