| | Directions | | In a 4-5 quart slow cooker, place ingredients in order listed, starting with peanuts and ending with white almond bark. Cover and cook on low for 3 hours, being careful not to remove lid. Turn off heat and let cool slightly. Remove lid and mix thoroughly. Drop mixture by the teaspoonfuls onto wax paper. Allow to cool and harden. Makes approximately 170 pieces. |
|
|
| Ingredients | | - |  | 1 jar unsalted dry roasted peanuts (16 ounce jar) |
| - | | 1 jar salted dry roasted peanuts (16 ounce jar) |
| - | | 1 package semi-sweet chocolate chips (12 ounce pkg) |
| - | | 1 package milk chocolate chips (12 ounce pkg) |
| - | | 3 pounds white almond bark, broken into pieces |
| |
| |
