White Chocolate Mole Sauce (Mexican)

• 1/2 cup unsalted peanuts
• 1/4 cup blanched slivered almond
• 1/4 cup walnuts
• 2 cups water
• 1 cinnamon stick, broken into pieces
• 2 whole cloves
• 1 poblano chile, seeded and chopped
• 2 serrano chilies, seeded and chopped
• 1 small garlic clove
• 1/2 Spanish onion, cut into chunks
• 5 animal crackers, toasted
• 1/4 cup unsalted butter
• 1/2 cup white chocolate chips
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground white pepper

1. Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
2. In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
3. In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
4. In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
5. Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

unsalted peanuts, blanched slivered almond, walnuts, water, cinnamon, cloves, poblano chile, serrano chilies, garlic, onion, crackers, unsalted butter, white chocolate chips, salt, fresh ground white pepper

Taken from www.food.com/recipe/white-chocolate-mole-sauce-mexican-319086 (may not work)