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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!
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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!
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