Peanut Clusters

Ingredients:

• 1 Kg white almond bark, broken or chopped into smaller squares
• 350g bag semisweet chocolate chips
• 115g bar German sweet chocolate, broken or chopped into smaller squares
• 910g dry roasted or cocktail peanuts
• holiday sprinkles (optional)

Instructions:

• Spray slow cooker insert lightly with non-stick cooking spray.
• Add chopped almond bark, chocolate chips and German chocolate.
• Place a clean, dry kitchen towel over the top of the slow cooker, then place lid on top of that.
• Cook on HIGH for 1 hour.
• Reduce heat to LOW, and cook 1 more hour (or until fully melted), stirring every 15-20 minutes.
• Remove lid and towel (be careful not to let any condensation drip into melted chocolate), and add peanuts, stirring well to combine.
• Line several baking sheets with wax paper. Drop candy mixture by spoonful's onto wax paper (or use small cookie scoop).
• If using sprinkles, sprinkle onto clusters before they harden.
• Refrigerate 30 minutes to 1 hour, until set. If unable to refrigerate, let stand on counter at room temperature until set.
• Store in a cool place in an airtight container.