Ingredients
- 16 oz (1 lb) salted dry-roasted peanuts
- 16 oz (1 lb) unsalted dry-roasted peanuts
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (12 oz) bag milk chocolate chips
- 2 (10 oz) packages of peanut butter chips
- 2 (16 oz) packages chocolate almond bark (or vanilla almond bark for swirl)
- 1 teaspoon vanilla extract (optional but adds warmth)
- Festive toppings (optional): crushed peppermint, sea salt flakes, red & green sprinkles
Directions
- Layer the Ingredients
- In a 5- or 6-quart crockpot, add the peanuts first (they form a protective base).
- Layer chocolate chips, peanut butter chips, and almond bark on top. Do not stir.
- Slow Cook the Magic
- Cover with the lid and cook on LOW for 2 hours.
- Check after 90 minutes — chocolate should be melting around the edges.
- Do not stir early; let the heat gently melt everything.
- Stir to Combine
- After 2 hours, stir thoroughly with a sturdy spoon until all ingredients are smooth and evenly mixed.
- Add vanilla extract if desired and stir again.
- Cover Countertop with Wax Paper
- Pour mixture onto wax paper and spread with a spatula so mixture is about 1” thick.
- Let mixture cool and harden for 1–2 hours, then break apart in large bite-size pieces.
- Store or Gift
- Once hardened, store in airtight containers at room temperature for up to 2 weeks.
- Sprinkle with powdered sugar or colored sprinkles and add some Christmas colored M&Ms. Package in holiday tins, jars, or treat bags for a beautiful homemade Christmas gift.
Yields
Makes about 90–100 bite-size clusters — plenty for gifting and sharing!
Sharing homemade Christmas treats spreads warmth, love, and joy—a sweet reminder of togetherness and giving