1-2 lbs of lightly salted dry roasted peanuts
1 (12 oz) package of Chocolate Chips (Hershey’s or Toll House or similar)
1 (4 oz) package of Baker’s German Sweet Chocolate
1 (24 oz) package of Chocolate Almond Bark (can use white)
Turn crock pot on Low. Pour peanuts into bottom of crock, then chocolate chips. Break the German Chocolate into smaller pieces and put in next. Break Almond Bark into chunks and put on the top. Place lid on crock pot and leave alone for 3 hours. Do not stir during cooking. After 3 hours, remove lid (it will all still look solid) and stir it all together. Scoop into paper cupcake liners or onto wax paper. Let cool and enjoy!
**If your crock pot runs hot, peak through lid half way through and smell for any scorching. If your lid doesn’t seal tight and you are afraid of condensation, place a towel over crock and then place lid on crock, the towel will catch droplets to prevent the chocolate from seizing.
**I have not experimented with other things in the chocolate mixture, but the best way to find out is try.
This batch pictured, I used about 1 pound of peanuts and it filled 4 dozen papers.