Prep Time: 5 minutes | Servings: 28 servings
8 ounces unsalted peanuts
(or dry roasted peanuts)
salted cocktail peanuts
semisweet chocolate chips
milk chocolate chips
peanut butter chips
white almond bark or vanilla candy melts
Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for up to 2 hours. NOTE: I stirred the ingredients every 15 minutes or so and they were melted in much less time...also, I was afraid they might burn if left unattended...
When completely melted, using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well!
CALORIES: 249KCAL FAT: 16G SATURATED FAT: 7G CHOLESTEROL: 3MG SODIUM: 67MG POTASSIUM: 150MG CARBOHYDRATES: 20G FIBER: 2G SUGAR: 14G PROTEIN: 6G VITAMIN A: 15% CALCIUM: 23% IRON: 1.1%