Ingredients:

  • 16 oz semi-sweet chocolate chips
  • 16 oz milk chocolate chips
  • 20 oz white almond bark
  • 1 tbsp coconut oil
  • 32 oz dry-roasted salted peanuts
  • 1 tbsp flaky sea salt

Instructions:

  1. Layer the white almond bark, milk chocolate chips, and semi-sweet chocolate chips in a 5-quart slow cooker. Add the coconut oil on top.
  2. Cover the slow cooker and cook on the LOW setting for 1 hour 15 minutes. Do not stir during this time to prevent introducing unnecessary air.
  3. Remove the lid and stir the mixture gently with a silicone spatula until the chocolate is completely fluid and glossy.
  4. Fold in the dry-roasted salted peanuts until every nut is thoroughly coated in the chocolate mixture.
  5. Line two baking sheets with parchment paper. Use a 1-tablespoon cookie scoop to drop rounded clusters onto the prepared sheets.
  6. While the chocolate is still tacky, sprinkle the tops with flaky sea salt. Allow to cool and set at room temperature until firm.