Ingredients:

  • 12 oz semi-sweet chocolate chips
  • 12 oz white almond bark
  • 1 cup creamy peanut butter
  • 3 cups roasted salted peanuts

Instructions:

  1. Place the 12 oz semi sweet chocolate chips and 12 oz broken almond bark into the slow cooker.
  2. Cover with the lid and cook on LOW for approximately 120 minutes. Note: Stir every 30 minutes to ensure even melting.
  3. Continue cooking until the mixture is a glossy, smooth pool with no visible lumps.
  4. Add the 1 cup creamy peanut butter to the melted chocolate.
  5. Stir vigorously with a silicone spatula until the color is uniform and velvety.
  6. Gently fold in the 3 cups roasted salted peanuts. Note: Don't overmix or you'll crush the nuts.
  7. Stir just until every peanut is fully coated in the chocolate mixture.
  8. Using a spoon, scoop rounded mounds (about 1 tablespoon each) onto a parchment lined baking sheet.
  9. Place the baking sheet in the refrigerator for 60 minutes until the clusters are firm to the touch.