Ingredients
Scale
- 2 pounds white melting chocolate (white almond bark or candy coating)
- 4 ounces sweet baking chocolate (such as German Baker's chocolate)
- 2 cups semi-sweet chocolate chips
- 16 ounces salted dry roasted peanuts
- 8 ounces unsalted dry roasted peanuts
- 8 ounces cocktail peanuts
- Additional sea salt for sprinkling (optional)
Instructions
- Prepare Your Workspace: Line three large baking sheets or your counter space with parchment paper for setting the clusters.
- Layer the Chocolate: Add all three types of chocolate to your slow cooker, starting with the white melting chocolate, then the sweet baking chocolate, and finally the semi-sweet chips.
- Begin Melting: Cover the slow cooker and set it to low heat. Let the chocolate melt for 1-2 hours, checking occasionally.
- Check Consistency: Once the chocolate appears mostly melted, stir gently until completely smooth and well combined.
- Add Peanuts: Fold in all three varieties of peanuts, ensuring each nut is well coated with the chocolate mixture.
- Form Clusters: Switch the slow cooker to warm setting. Using a cookie scoop or spoon, drop rounded portions onto the prepared parchment paper.
- Set and Store: Allow the clusters to set completely at room temperature for 1-2 hours before packaging.
- Prep Time: 15 minutes
- Cook Time: 1-2 hours Setting time: 1-2 hours
