SLOW COOKER PEANUT CLUSTERS
Ingredients
- 16 ounces unsalted dry roasted peanuts
- 16 ounces salted cocktail peanuts
- 24 ounces semisweet chocolate chips
- 20 ounces peanut butter chips
- 12 ounces white chocolate chips
Directions
- Layer all of the ingredients in the bottom of a 6-quart slow cooker
- Stir to combine.
- Cover the slow cooker and heat on low for about 2 hours, stirring every 20 minutes, and stopping when all of the chips are melted.
- Line two large baking sheets with parchment paper.
- Using a spoon, drop mounds of the clusters onto the baking sheets.
- Allow to set up at room temperature until completely hardened, about 1 to 2 hours or place in the refrigerator