Servings: 100 pieces
Calories: 144kcal
Ingredients
- 12 oz semi-sweet chocolate chips
- 4 oz semi-sweet baking chocolate, cut into small pieces
- 24 oz white almond bark, cut into small pieces
- 24 oz chocolate almond bark, cut into small pieces
- 2 tablespoon espresso powder see note below
- 24 oz dry roasted peanuts
- sprinkles or flaky sea salt, to top
Instructions
- Place all semi-sweet chocolate chips, german chocolate, white and chocolate almond barks into the slow cooker. Sprinkle the espresso powder over the top.
- Place a dry, clean dish towel on top of the slow cooker/crockpot. Place the lid onto the top of that.
- Cook the chocolates on high for 1 hour. Stir this mixture often - every 15 minutes or so. Reduce the heat to low and cook an additional 1 hour or until everything is nice and melted.
- When everything is melted, remove the lid along with the towel. Be careful and don't let any built up condensation get into the melted chocolate. Melted chocolate and water do not mix.
- Add the peanuts, stirring to combine.
- Spoon the peanut cluster mixture onto a parchment paper lined baking sheet. If you're going to top them with sprinkles or salt, do so after every few that you drop - while the chocolate is still nice and warm. The sprinkles/salt will stick better.
- Let the candies harden in the fridge or a cool spot for at least 30 minutes.
- Keep them for yourself, give them as gifts, and enjoy!
Notes
The espresso powder is optional. It will not make this candy taste like coffee. However, it WILL make the chocolate taste better and more chocolaty. I highly recommend using it!
Nutrition
Serving: 1piece | Calories: 144kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Calcium: 7mg | Iron: 0.4mg
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