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Slow Cooker Chocolate Peanut Clusters
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Ingredients:
| 32 oz Honey Roasted Peanuts |
| 32 oz Vanilla Almond Bark |
| 12 oz Semisweet Chocolate Chips |
| 4 oz Baker's German Chocolate Bar |
| Sprinkles, for topping |
Directions:
- Layer the ingredients in the bowl of a slow cooker (not the sprinkle) with the chocolate on the bottom.
- Cover and cook on low for 1 hour. Uncover and stir. Continue to cook on low in 20-minute increments until fully melted and combined. Turn off the slow cooker.
- Line 2-3 baking sheets with wax paper. Use a 1 Tbsp cookie scoop to scoop the mixture into balls and place on the wax paper. Leave a little space between each cluster to allow for spreading and cooling.
- Top with sprinkles, optional.
- Place the baking sheets in the fridge for 10-15 minutes to allow the chocolate to set.
- Once the chocolate is set, store in an airtight container on the counter or serve and enjoy!
| Course: | Dessert, Treat |
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