Ingredients1 jar (16 oz.) salted dry roasted peanuts
1 jar (16 oz.) unsalted dry roasted peanuts
1 package (11.5 oz.) milk chocolate chips
1 package (10 oz.) peanut butter chips
3 packages (10-12 oz.) vanilla or white chips
2 packages (11.5 oz) cacao bittersweet chocolate baking chips
Directions
Combine the peanuts in a 5-quart slow cooker.
Layer the chips in the order given. Do not stir.
Cover and cook on low for 2 to 2 1/2 hours or until melted. (I ended up with a 4-hour cook time.)
Stir to combine. (I stirred for about 5 minutes, at which point the melted chips had a smooth consistency. Not a recipe for those lacking upper body strength.)
Drop by tablespoonfuls onto wax paper.
Let stand until set. (Smack hands of family members or friends who can't wait to eat 'em.)
Store in airtight container at room temperature.
According to the recipe I was given, the "yield" is 4 pounds of candy. It's a lotta peanut clusters. Believe me!
My son Eddie, of smacked hands fame, gives the clusters a perfect 10 rating.
Recipe card gives acknowledgement to Taste of Home Holiday Cookbook '08.
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