1. Layer the Ingredients:
Place the salted peanuts in an even layer at the bottom of your slow cooker. Carefully layer the German chocolate bar pieces, semi-sweet chocolate chips, milk chocolate chips, and chunks of almond bark on top. Do not stir.
2. Melt:
Cover the slow cooker and cook on LOW heat for 2 hours. Avoid stirring during this time to allow the ingredients to melt evenly.
3. Combine:
After 2 hours, the chocolate and coating should be completely melted. Gently stir the mixture with a spatula or wooden spoon until everything is smooth, glossy, and fully combined.
4. Form the Clusters:
Line two large baking sheets with parchment paper or wax paper. Using a tablespoon or a small cookie scoop, drop portions of the mixture onto the prepared sheets, forming small clusters. Leave a little space between each one.
5. Set and Harden:
Allow the clusters to cool completely at room temperature until firm, which will take about 1-2 hours. For faster setting, you can place the baking sheets in the refrigerator for 30-45 minutes.
6. Serve and Store:
Once hardened, transfer the clusters to an airtight container. They can be stored at room temperature for up to two weeks (if they last that long!).
Chef’s Notes & Tips
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For Gifting: Package these clusters in cellophane bags tied with a ribbon, or fill festive tins for a delicious homemade gift everyone will love.
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Get Creative: Immediately after scooping, while the chocolate is still wet, sprinkle the clusters with flaky sea salt, crushed candy canes, holiday sprinkles, or even a drizzle of extra melted chocolate.
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Double-Check: Ensure your slow cooker is set to “Low” for the best results. All appliances vary, so check at the 1.5-hour mark to see if the chocolate has melted.
