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