Wanna “Sleigh” Your Cookie Swap? Ok – so these Slow Cooker Chocolate Nut Clusters may not be actual cookies but they are a favorite of mine to bring to cookie swaps or to hand out in treat bags over the holidays.
These are not only delicious but they are ridiculously easy to make in your slow cooker. Plus one batch will get you close to 100 treats!
Ingredients
- 2 lbs Dry-Roasted Salted Peanuts
- 4 ounces German’s Sweet Chocolate
- 2 cups Semisweet Chocolate Chips
- 2 1/2 lbs White Almond Bark
Instructions
- Pour the peanuts into the bottom of the Rockcrok Dutch Oven. Spread out evenly.
- Begin to layer the chocolate evenly over the peanuts. Begin with the German Sweet Chocolate, then the chocolate chips and finally the White Almond Bark.
- Place the Rockcrok Dutch Oven into the Slow Cooker Stand. Cover and set to low for 2 and a half hours.
- In the meantime, place a liner in each well of your mini muffin pan.
- When the timer is up, turn the Slow Cooker to warm. Then with the Mix ‘n Scrape, stir the entire mixture together lifting the peanuts up from the bottom to thoroughly cover with the melted chocolates. Continue to stir until the chocolate is smooth.
- Using your small scooper, scoop the chocolate peanut mixture and drop into the mini muffin well. Allow the clusters to cool completely before removing from the mini muffin pan.
- The recipe will make close to 100 Chocolate Nut Clusters.
Notes
Recipe found on www.gatherroundwithdana.com
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