Slow cooker chocolate-covered peanut clusters

• 16 oz unsalted peanuts
• 16 oz salted cocktail peanuts
• 12 oz semisweet chocolate chips
• 12 oz milk chocolate chips
• 20 oz (2, 10-ounce bags) peanut butter chips
• 32 oz (2, 16-ounce packages) white almond bark or vanilla candy melts

1. Layer all of the ingredients in order in a 6-quart slow cooker.
2. Cover and cook on low for 2 hours.
3. Remove the lid and stir to combine.
4. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low
5. Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets.
6. Allow to sit at room temp until completely set, 1-2 hours.
7. The clusters can be stored in an airtight container in the refrigerator for up to 1 month.
8. They also freeze very well

peanuts, peanuts, chocolate chips, chocolate chips, peanut butter, white almond bark

Taken from cookpad.com/us/recipes/473261-slow-cooker-chocolate-covered-peanut-clusters (may not work)