Ingredients :
- 16 oz unsalted peanuts
- 16 oz salted cocktail peanuts
- 12 oz semisweet chocolate chips
- 12 oz milk chocolate chips
- 20 oz (2, 10-ounce bags) peanut butter chips
- 32 oz (2, 16-ounce packages) white almond bark or vanilla candy melts
Method :
- Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
- 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
- Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temp until completely set, 1-2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well
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