Peanut Clusters

2 pounds almond bark
1 12 ounce bag chocolate chips
1 8 ounce bar Hershey chocolate, milk or bitter, as desired
2 16 ounce bottles dry roasted peanuts

Melt all chocolate on low in a crockpot, stirring occasionally until smooth. Add peanuts. Cool slightly. Drop in mounds on wax paper. Makes enough to share!

Crockpot Chocolate Drops

Use your crockpot to make chocolate candy the easy way!

INGREDIENTS:

2 pounds white almond bark, chopped
1 (4 ounce) dark chocolate candy bar, chopped
1 cup semisweet chocolate chips
1 cup milk chocolate chips
2 cups chopped cashews
1 cup currants
1 cup white chocolate chips

PREPARATION:

In 3 quart crockpot, combine almond bark, dark chocolate, semisweet
chips, and milk chocolate chips. Cover and cook on high for 1 hour
without stirring. Reduce heat to low and cook for 1 hour longer,
stirring mixture every 10 minutes.
Stir in cashews and currants and mix well. Drop by tablespoons onto
parchment paper. Melt white chocolate chips over very low heat and
drizzle over chocolate drops to decorate. Let stand until set. Store in
air tight container at room temperature. Makes 36 candies

Crock-Pot Peanut Clusters
Place in crock-pot in order given.
1 large jar unsalted roasted peanuts
1 large jar salted roasted peanuts
2 packages almond bark (any flavor)
1 12oz package chocolate chips (I use 2)
1 8oz pkg Bakers German sweet chocolate

Place in large crock pot and cover with lid. Set on low heat for three hours. DO NOT REMOVE LID during this time as it allows water in. Turn off heat. Let sit 15 minutes without removing lid, then stir until well-mixed. Drop from tsp onto waxed paper. Let cool.

Crock-Pot Peanut Clusters
Place in crock-pot in order given.
1 large jar unsalted roasted peanuts
1 large jar salted roasted peanuts
2 packages almond bark (any flavor)
1 12oz package chocolate chips (I use 2)
1 8oz pkg Bakers German sweet chocolate

Place in large crock pot and cover with lid. Set on low heat for three hours. DO NOT REMOVE LID during this time as it allows water in. Turn off heat. Let sit 15 minutes without removing lid, then stir until well-mixed. Drop from tsp onto waxed paper. Let cool.

The hardest part of making them, is the staying out of the pot while the chocolate is melting! But, I can assure you, it really is worth the time and effort.

Crockpot Double Nut Clusters



1 pound unsalted peanuts

1 pound salted cashew pieces

12 ounces semisweet chocolate chips

1 (8 ounce) bar German sweet chocolate, chopped

2 ounces milk chocolate, chopped

2 pounds vanilla bark or almond bark, chopped



Place nuts in bottom of 3-quart crockpot and stir to mix. Add all of

the chocolate. Cover and cook on LOW for 1 1/2 to 2 hours until

chocolate is melted, stirring once during cooking time. Stir well, then

drop spoonsful of the mixture onto wax paper- or parchment paper-lined

cookie sheets. Refrigerate until set.

Crockpot Double Nut Clusters

1 pound unsalted peanuts
1 pound salted cashew pieces
12 ounces semisweet chocolate chips
1 (8 ounce) bar German sweet chocolate, chopped
2 ounces milk chocolate, chopped
2 pounds vanilla bark or almond bark, chopped

Place nuts in bottom of 3-quart crockpot and stir to mix. Add all of the
chocolate. Cover and cook on LOW for 1 1/2 to 2 hours until chocolate is
melted, stirring once during cooking time. Stir well, then drop spoonsful
of the mixture onto wax paper- or parchment paper-lined cookie sheets.
Refrigerate until set.

 

2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts

Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and cool. Store in tin.

Crock Pot Chocolate Peanut Clusters



2 lb. (two jars 16 oz. ea.) dry roasted peanuts, salted*

48 oz. almond bark white chocolate

4 oz. sweet German chocolate

10 - 12 oz. dark chocolate**



Place all ingredients in crock pot.



Cook on LOW heat setting for 3 hours. Don't touch. Turn pot off and let sit

for 20 minutes.



Cover a large surface (about 3 square feet) with waxed or parchment paper.

Stir mixture

completely.



Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and

store in airtight

containers.



*The original recipe originally called for 1/2 salted and 1/2 unsalted dry

roasted nuts. I much

prefer using all salted nuts.



**Using almond bark tends to make the chocolate nuts very sweet. To tone-down

the sweetness

and increase the chocolate-flavor, I used dark chocolate.