chocolate peanut clusters

By dhoffmanlatter

Ingredients

• 2 lbs 1 kg white chocolate melts or almond bark
• 21 oz 600 g semisweet chocolate chips
• 14 oz 400 g milk chocolate chips
• 13 ounces 375 g unsalted peanuts (or dry roasted peanuts)
• 13 ounces 375 g salted peanuts

Preparation

Step 1

Line 1-2 large baking sheets with parchment paper (baking paper).
STOVE TOP:
Throw all of the chocolate into a heavy based pot or pan over low heat.
Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.

Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).
SLOW COOKER:
Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner.

Throw in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally -- every 20-30 minutes or so -- to avoid burning the chocolate on the bottom of the cooker bowl.)

Give the mixture a good stir to combine.
Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).