Ingredients:
Yield: 3 dozen
1 lb dry roasted salted peanuts
1 lb dry roasted unsalted peanuts
1 lb white almond bark
1 10 oz. bag peanut butter chips
1 12 oz. bag dark chocolate chips
4 oz. German chocolate bar, chopped
Directions:
Place all peanuts in the bottom of crock pot.
Cover with almond bark, peanut butter chips, chocolate chips, and German chocolate.
Cover crock pot and cook on LOW for 1 1/2-2 hours, or until melted.
Stir well, making sure nuts are thoroughly coated in chocolate.
Continue cooking on LOW for another 30-40 minutes.
Use a small ice cream scoop or Tbsp to scoop equal mounds of chocolate mixture onto a parchment lined baking sheet or into cupcake wrappers (you can also spread mixture evenly on a parchment lined baking sheet and break into pieces when cool).
Let cool at room temperature until completely set and hardened. 1-2 hours.
Store in an airtight container in the fridge.
