Chocolate Peanut Clusters

Ingredients

• 16 oz (450g) Roasted Salted Peanuts (dry roasted or oil-roasted)
• 16 oz (450g) Unsalted Roasted Peanuts
• 12 oz (340g) Semi-Sweet Chocolate Chips (approx. 50–60% cacao)
• 11.5 oz (325g) Milk Chocolate Chips
• 10 oz (280g) Peanut Butter Morsels / Chips
• 24 oz (680g) White Almond Bark (or Vanilla Candy Coating, broken into squares)
• 1.5 tsp Flaky Sea Salt (Maldon or coarse sea salt, for topping)

Instructions

1. Follow these steps carefully to ensure a silky melt and clean cluster formation.
2. Place all the peanuts at the bottom of a 4-to-6-quart slow cooker. Next, add the semi-sweet chocolate chips, milk chocolate chips, and peanut butter morsels in an even layer. Finish by placing the broken blocks of white almond bark across the top.
3. Cover the slow cooker with its lid. Turn the slow cooker to LOW . Let it sit undisturbed for 1 hour. Avoid opening the lid during this hour so heat and moisture remain stable.
4. Remove the lid and use a sturdy silicone spatula to gently stir the ingredients from the bottom up. The almond bark on top will now mix with the soft chocolate chips below. If some chocolate blocks remain solid, re-cover and cook on LOW for another 15 to 20 minutes, then stir until completely smooth and glossy.
5. Line two large baking sheets with parchment paper or wax paper. Using a medium cookie scoop or two tablespoon spoons, drop golf-ball-sized dollops of the peanut-chocolate mixture onto the parchment paper, leaving roughly 1 inch between each cluster.
6. While the chocolate clusters are still warm and wet, lightly sprinkle flaky sea salt over the tops. Allow the clusters to sit at room temperature for 1 hour to set, or place the baking sheets in the refrigerator for 20 to 30 minutes for a fast firm-up.

Nutrition

Calories: 215 kcal — · Protein: 5 g 10% · Fat: 14 g 18% · Carbohydrates: 19 g 7% Dietary · Saturated Fat: 6 g 30% · Fiber: 2 g 7% · Sugar: 15 g — · Sodium: 95 mg 4%