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
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