Crock Pot Chocolate Peanut Clusters
Slow cooker chocolate peanut clusters made with almond bark, German chocolate, semi-sweet chips, and dry roasted peanuts.
Ingredients
- 20 ounces white almond bark broken into pieces
- 4 ounces German chocolate bar broken into pieces
- 12 ounces semi-sweet chocolate chips
- 24 ounces dry roasted peanuts
Instructions
- Add white almond bark pieces to the bottom of the slow cooker.
- Add German chocolate pieces, then semi-sweet chocolate chips.
- Pour dry roasted peanuts over the top. Do not stir yet.
- Lay a double layer of paper towels across the slow cooker and place the lid on top.
- Cook on Low for 1 to 1 1/2 hours, checking after 45 minutes.
- Stir gently with a dry spatula until chocolate is smooth and peanuts are coated.
- If pieces remain unmelted, cover with fresh paper towels and cook 10 to 15 minutes more.
- Scoop clusters onto parchment paper.
- Let set completely before storing.
Notes
Do not skip the paper towel under the lid because condensation can make chocolate seize. Use a dry spatula and have parchment ready before scooping. Store at room temperature up to 2 weeks or freeze up to 3 months between parchment layers.
