INGREDIENTS:
16 ounces unsalted peanuts (or dry roasted peanuts)
16 ounces salted cocktail peanuts
1 (12-ounce bag) semisweet chocolate chips
1 (12-ounce bag) milk chocolate chips
2 (10-ounce bags) peanut butter chips
2 (16-ounce packages) white almond bark or vanilla candy melts
DIRECTIONS:
1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month.
Source: BrownEyedBaker
16 ounces unsalted peanuts (or dry roasted peanuts)
16 ounces salted cocktail peanuts
1 (12-ounce bag) semisweet chocolate chips
1 (12-ounce bag) milk chocolate chips
2 (10-ounce bags) peanut butter chips
2 (16-ounce packages) white almond bark or vanilla candy melts
DIRECTIONS:
1. Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
2. Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
3. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month.
Source: BrownEyedBaker