Ingredients:

  • 12 oz Semi-Sweet Chocolate Chips
  • 12 oz Milk Chocolate Melting Wafers
  • 16 oz Almond Bark (or White Candy Melts)
  • 1/2 cup Creamy Peanut Butter
  • 4 cups Salted Dry-Roasted Peanuts
  • 1 tsp Pure Vanilla Extract
  • Flaked Sea Salt (Optional, for finishing)

Instructions:

  1. Line baking sheets with parchment paper or silicone mats. Ensure the slow cooker insert is clean and dry. Do not add any water or oil.
  2. Layer the semi-sweet chips, milk chocolate wafers, Almond Bark (broken into large chunks), and peanut butter directly into the slow cooker insert.
  3. Cover the slow cooker and set the temperature to LOW. Resist the urge to use the high setting. Keep the lid on tightly for the first 60 minutes.
  4. After 60 minutes, remove the lid and gently stir the mixture. Recover and continue cooking on LOW, stirring every 15–20 minutes thereafter until the mixture is completely smooth and homogeneous. This usually takes 1.5 to 2 hours total.
  5. Once the chocolate is perfectly smooth and glossy, turn the slow cooker OFF or set it to “Keep Warm.” Add the 4 cups of peanuts and the vanilla extract.
  6. Use a rubber spatula to fold the peanuts into the chocolate until every last kernel is fully coated. Work quickly but gently.
  7. Using a small cookie scoop (approx. 1.5 Tbsp), drop the clusters onto the prepared parchment-lined trays. Immediately sprinkle a tiny pinch of flaked sea salt over the top of each wet cluster, if desired.
  8. Transfer the baking sheets to the refrigerator for 60 minutes, or leave them at cool room temperature for 3–4 hours, until the clusters are completely firm and dry to the touch before storing.