Crock Pot Chocolate Almond Clusters
Slow cooker chocolate almond clusters made with raw almonds, German chocolate, semi-sweet chips, and white almond bark.
Ingredients
- 24 ounces raw almonds
- 4 ounces German chocolate broken into pieces
- 12 ounces semi-sweet chocolate chips
- 24 ounces white almond bark broken into pieces
Instructions
- Add raw almonds to the bottom of the slow cooker.
- Add German chocolate pieces over the almonds.
- Pour semi-sweet chocolate chips over the top.
- Add white almond bark last.
- Lay a paper towel over the slow cooker and place the lid on top.
- Cook on Low for 1 hour, then stir until smooth.
- Replace with a dry paper towel, cover, and cook 15 more minutes if needed.
- Spoon clusters onto parchment-lined baking sheets.
- Let set completely before storing.
Notes
Use a fresh dry paper towel after the first cook if continuing to melt. Keep water away from the chocolate so it does not seize. Have parchment-lined pans ready before scooping. Store at room temperature up to 2 weeks, refrigerate up to 3 weeks, or freeze 2 to 3 months.
