Triple Chocolate-Covered Peanut Clusters
Makes 5 pounds or about 60 clusters. Recipe is from “Southern Living Big Book of Slow Cooking” (Oxmoor House), which says this recipe is ideal for a 31/2- or 4-quart slow cooker.
1 (16-oz.) jar dry-roasted peanuts
1 (16-oz.) jar unsalted dry-roasted peanuts
18 (2-oz.) chocolate candy coating squares, cut in half
2 cups (12-oz. pkg.) semisweet chocolate morsels
1 (4-oz.) pkg. German chocolate baking squares, broken into pieces
1 (9.75-oz.) can salted whole cashews
1 tsp. vanilla extract
1. Combine first 5 ingredients in a 31/2- or 4-quart slow cooker.
2. Cover and cook on Low 2 hours or until melted. Stir chocolate mixture. Add cashews and vanilla, stirring well to coat cashews.
3. Drop nut mixture by heaping tablespoonfuls onto wax paper. Let stand until firm. Store in an airtight container.
Note: Clusters may be frozen up to 1 month.