This recipe is the best ever! Usually peanut clusters taste like peanuts smothered in chocolate chips, not this recipe. The combination of 3 different chocolates (you can't go wrong there!) and the salt on the dry roasted peanuts and cashews is superb. Love the sweet/salty mix. It took about 90 minutes for all the chocolate to melt. I STRONGLY suggest the use of a crock pot liner,it really makes clean up a breeze. The recipe makes a lot of clusters but it could easily be reduced in half. I can't stay out of them. Thanks for sharing this recipe!!
Triple Chocolate-Covered Peanut Clusters
Satisfy your craving for sweet-and-savory treats with this super easy candy recipe. The combination of chocolate bark coating, semisweet chocolate morsels, and German chocolate baking squares will delight even the most demanding chocoholic.
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Total: 2 Minutes
- 1 (16-ounce) jar dry-roasted peanuts
- 1 (16-ounce) jar unsalted dry-roasted peanuts
- 18 (2-ounce) chocolate bark coating squares, cut in half
- 2 cups (12-ounce package) semisweet chocolate morsels
- 1 (4-ounce) package German chocolate baking squares, broken into pieces
- 1 (9.75-ounce) can salted whole cashews
- 1 teaspoon vanilla extract
- Combine first 5 ingredients in a 3 1/2- or 4-quart slow cooker. Cover and cook on LOW 2 hours or until melted. Stir chocolate mixture. Add cashews and vanilla, stirring well to coat cashews. Drop nut mixture by heaping tablespoonfuls onto wax paper. Let stand until firm. Store in an airtight container. Freeze It!: Clusters may be frozen up to 1 month.
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