When the winter chill dissipates, don’t pack your slow cooker away for the season. You can make a huge batch of chocolate peanut clusters in this appliance!
- Gluten-free nonstick cooking spray
- 1 8-ounce box unsweetened baking chocolate
- 2 4-ounce boxes German baking chocolate
- 3 16-ounce jars lightly salted roasted peanuts
- 1 24-ounce bag semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- Use a 6-quart slow cooker. Spray the inside of the slow cooker with cooking spray. Place the unwrapped baking chocolate and bars of German chocolate in the bottom. Add all the peanuts. Pour in the chocolate chips and vanilla.
- Cover and cook on low for 3 hours or high for about 1½ hours. While the chocolate is melting, lay out long pieces of parchment paper on your counter or kitchen table. When the chocolate has melted, stir well and remove the slow cooker from the heat. Use a small ice cream scoop to spoon bite-sized clusters onto the parchment paper.
- Let cool before eating. (It’ll take much longer than you want it to! It's best to leave them overnight.)
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