20 oz white almond bark (or white candy coating), chopped
4 oz German’s sweet chocolate bar, chopped (optional but adds depth)
Instructions
Layer the ingredients in the crockpot: Add all the peanuts first, then layer the chocolates — semi-sweet chips, milk chocolate chips, German chocolate, and finally the almond bark on top. (Do not stir yet!)
Cook slowly: Cover and cook on LOW for about 2 hours, or until everything is melted. Stir gently every 30 minutes after the first hour to prevent burning.
Mix and drop: Once melted and smooth, stir well to coat all the peanuts evenly. Drop spoonfuls of the mixture onto parchment or wax paper (or into mini cupcake liners).
Let them set: Allow the clusters to cool and harden completely — this can take 1–2 hours at room temperature, or 20 minutes in the fridge.
Store or gift: Store in an airtight container for up to 2 weeks at room temperature — or freeze for longer.
Tips & Variations
Add pretzel pieces, mini marshmallows, or dried cranberries for extra crunch and flavor.
Use holiday sprinkles before the candy sets for a festive touch.
If your slow cooker runs hot, switch to “Warm” after 1½ hours to prevent scorching.