Ingredients:

  • 680g salted peanuts (dry roasted)
  • 340g semi-sweet chocolate chips
  • 340g milk chocolate chips
  • 450g vanilla candy coating (Almond Bark or CandiQuik)
  • 340g peanut butter chips (Optional)
  • 15g unsalted butter or shortening (1 tablespoon)

Instructions:

  1. Prepare the Cooker: Line the slow cooker basin (5-6 quart capacity) with a slow cooker liner for easy removal. If you skip the liner, grease the sides lightly.
  2. Add Peanuts: Pour the entire measure of salted peanuts into the bottom of the lined slow cooker. Spread them into an even layer.
  3. Layer the Coatings: Place the butter/shortening, vanilla coating, semi-sweet chips, milk chocolate chips, and peanut butter chips (if using) on top of the peanuts. Do not stir.
  4. Initial Cook (Hands-Off): Set the slow cooker to LOW. Cover and cook for 1 hour 15 minutes without lifting the lid or stirring.
  5. First Stir: After the initial period, remove the lid and gently stir the mixture, bringing the melted chocolate from the bottom up. Replace the lid.
  6. Final Melt: Continue cooking on LOW for another 30–45 minutes, stirring thoroughly every 15 minutes. The mixture is ready when it is completely smooth, glossy, and homogeneous.
  7. Prepare Setting Trays: Line two large baking sheets with parchment paper.
  8. Scoop the Clusters: Using a small cookie scoop (approx. 1.5 tbsp capacity), drop uniform clusters of the chocolate-nut mixture onto the prepared parchment paper.
  9. Set: Allow the clusters to set completely at cool room temperature (68–72°F) for about 1 hour, or speed the process by chilling in the refrigerator for 30 minutes.
  10. Store: Once firm and solid, store the clusters in an airtight container at room temperature for up to two weeks.