Ingredients:

  • 16 oz salted roasted peanuts
  • 16 oz unsalted roasted peanuts
  • 32 oz white almond bark, broken into squares
  • 12 oz semi-sweet chocolate chips
  • 12 oz milk chocolate chips
  • 1 cup creamy peanut butter

Instructions:

  1. Line a 6-quart slow cooker with a liner. Place the salted and unsalted peanuts at the bottom of the pot.
  2. Layer the milk chocolate chips and semi-sweet chips over the nuts. Top the mixture with the broken squares of white almond bark and the creamy peanut butter. Do not stir.
  3. Cover the crockpot and cook on LOW for 1 hour without opening the lid to allow internal steam to soften the chocolate.
  4. After 1 hour, remove the lid and stir the mixture thoroughly until the chocolate is smooth and the nuts are fully coated. If the bark is not fully melted, cook for an additional 15–30 minutes, stirring every 15 minutes.
  5. Line baking sheets with parchment paper. Use a small cookie scoop to drop rounded tablespoons of the mixture onto the sheets.
  6. Allow the clusters to set at room temperature for at least 1 hour, or until they are firm to the touch, before serving or storing.