Crock Pot Style Peanut Clusters

Makes 60 (Using a 2 tablespoon Cookie Scoop)

Peanut Clusters

Ingredients:

*34.5 ounces Dry Roasted Peanuts, preferably unsalted

*1 pound Ambrosia White Chocolate or White Almond Bark, cut into chunks

*12 ounce package Semi-Sweet Chocolate Chips, Ghirardelli 

*12 ounce package Classic White Chocolate Chips, Ghirardelli or White Almond Bark, cut into chunks

*4 ounces Bakers German Chocolate Bar

Instructions:

In a large Crock Pot on low-heat add the peanuts, white chocolate/white almond bark, chocolate chips, white chocolate chips/white almond bark and German Chocolate Bar broken into sections.  Cover with the lid and let melt for 1 hour without stirring.  If desired add a lint free towel over crock pot to catch condensation.  Then add lid.  

After 1 hour stir peanut chocolate mixture.  Then replace lid and stir again in 15 minutes.  Repeat again for another 15 minutes or until all the chocolate has melted.  Note:  Watch carefully not to burn the chocolate.

Note:  You can use a few squares of the chocolate almond bark in place of the white almond bark.

Scoop with a 2 tablespoon cookie scoop, scoop a heaping scoop of the chocolate peanut mixture onto Silpats or parchment covered half baking sheets.  Allow to set.  Store in an airtight container.

Enjoy!

Lindy