This recipe is the newest I have added to my Christmas candy repertoire. My friend Melanie, with whom I attend Taste of Home Cooking School shows, shared this recipe, which is her Aunt Jean’s. She said her aunt does it differently than she submitted it to me and I made it still differently than that. What I have written below is what I did and it was yummy. The combinations of the two chocolates and the almond bark coating makes the candy’s taste is more complex than just “chocolate-covered peanuts”. I’ve gotten swoons from the people I’ve shared it with so far. It is so easy to make because a Crock-Pot melts the chocolate. All you have to do is stir and drop the clusters onto waxed paper.
1 16-ounce jar salted dry roasted peanuts
1 16-ounce jar unsalted dry roasted peanuts
1 pound 8 ounces white almond bark, broken into chunks
4 ounces Baker’s white chocolate
12 ounces Baker’s German chocolate
12 ounces Toll House semisweet chocolate chips ( you could use milk chocolate)
Put nuts in Crock-Pot, then add white chocolate, milk or semisweet chocolate and German chocolate. Put the lid on and cook on low for 3 hours.
Turn off the Crock-Pot, remove the lid and let set for 15 minutes.
Stir and drop onto wax paper.