| Ingredients 900 g white chocolate melts or almond bark 600 g semisweet chocolate chips 400 g milk chocolate chips 370 g unsalted peanuts or dry roasted peanuts 370 g salted peanuts Instructions Line 1-2 large baking sheets with parchment paper (baking paper). STOVE TOP: Throw all of the chocolate into a heavy based pot or pan over low heat. Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour). SLOW COOKER: Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner. Throw in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally -- every 20-30 minutes or so -- to avoid burning the chocolate on the bottom of the cooker bowl.) Give the mixture a good stir to combine. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour). |
