Ingredients
- 16 oz unsalted dry roasted peanuts
- 16 oz salted dry roasted peanuts
- 12 oz semi-sweet chocolate chips
- 12 oz milk chocolate chips
- 20 oz white almond bark (or white candy coating), chopped
- 4 oz German’s sweet chocolate bar, chopped (optional but adds depth)
Instructions
- Layer the ingredients in the crockpot:
Add all the peanuts first, then layer the chocolates — semi-sweet chips, milk chocolate chips, German chocolate, and finally the almond bark on top.
(Do not stir yet!) - Cook slowly:
Cover and cook on LOW for about 2 hours, or until everything is melted.
Stir gently every 30 minutes after the first hour to prevent burning. - Mix and drop:
Once melted and smooth, stir well to coat all the peanuts evenly.
Drop spoonfuls of the mixture onto parchment or wax paper (or into mini cupcake liners). - Let them set:
Allow the clusters to cool and harden completely — this can take 1–2 hours at room temperature, or 20 minutes in the fridge. - Store or gift:
Store in an airtight container for up to 2 weeks at room temperature — or freeze for longer.
Tips & Variations
- Add pretzel pieces, mini marshmallows, or dried cranberries for extra crunch and flavor.
- Use holiday sprinkles before the candy sets for a festive touch.
- If your slow cooker runs hot, switch to “Warm” after 1½ hours to prevent scorching.
