Prep Time: 5 minutes | Servings: 28 servings
Ingredients:
8 ounces unsalted peanuts
(or dry roasted peanuts)
8 ounces
salted cocktail peanuts
6 ounces
semisweet chocolate chips
6 ounces
milk chocolate chips
10 ounces
peanut butter chips
1 pound
white almond bark or vanilla candy melts
Directions:
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!
Nutrition:
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%
Source: https://www.browneyedbaker.com/slow-cooker-peanut-clusters/
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