Cachos de amendoim na panela elétrica de cozimento lento

Ingredientes

• 8 ounces unsalted or dry roasted peanuts
• 8 ounces salted cocktail peanuts
• 6 ounces semi-sweet chocolate chips
• 6 ounces milk chocolate chips
• 1 10-ounce bag peanut butter chips
• 16 ounces white almond bark, vanilla candy melts, or white chocolate chips
• Maldon salt, optional

Modo de preparo

1. 1

   Layer all the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 1 hour and 15 minutes.

2. 2

   Check to see if chocolate has melted. The chocolate and peanut butter chips will still have their form, but should be soft and melted enough to be able to stir everything together with the chocolate pieces blending all together as one melted delicious mess. Test by smoothing out some of the chips with the back of a rubber spatula or wooden spoon. If it needs more time, check it every 30 minutes, for a max of 2 hours of total cooking time.

3. 3

   Once the chocolate has melted enough, stir to combine everything.

4. 4

   Prepare a baking sheet with parchment paper or a silicone mat. Using two spoons, spoon the clusters onto the baking sheet as small mounds. Since these are not being baked and won’t expand, you don’t need to leave much room in between each cluster. If you’re using mini muffin liners, line up empty candy papers on your baking sheet and spoon the chocolate cluster mixture right into them. Top clusters with Maldon salt or flaky sea salt if you love a salty-sweet treat – the salt is totally optional.

5. 5

   Allow everything to set at room temperature for 1 to 2 hours.