Ingredients:

  • 12 oz white almond bark
  • 12 oz semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 3 cups roasted salted peanuts

Instructions:

  1. Place the white almond bark and semi sweet chocolate chips in the bottom of the slow cooker. Note: Keep them in a flat layer for even melting
  2. Spoon the peanut butter directly on top of the chocolate layers without stirring. Note: This prevents the peanut butter from burning against the ceramic
  3. Cover the pot and cook on LOW for 2 hours.
  4. Stir gently with a rubber spatula every 30 minutes until the mixture is glossy and smooth.
  5. Fold in the roasted salted peanuts until they are fully coated in the chocolate mixture.
  6. Line a baking sheet with parchment paper or a silicone mat.
  7. Use a small cookie scoop to drop rounded clusters onto the prepared baking sheet.
  8. Allow clusters to set at room temperature for 1 hour until they are firm to the touch.
  9. Alternatively, place them in the refrigerator for 15 minutes for a faster set.