Slow Cooker Peanut Clusters

Steps

1. Spread all the peanuts over the bottom of a 6-quart slow cooker. Scatter the chocolate chips over them and lay the almond bark pieces on top. With the nuts underneath, the chocolate is less likely to scorch.
2. Cover and cook on LOW for 1 hour without lifting the lid. Meanwhile, line 3 large baking sheets with parchment or waxed paper. When the hour is up, stir well, scraping the bottom and sides.
3. Put the lid back on and cook on LOW for 30 minutes to 1 hour more, stirring every 15 minutes, until the chocolate is smooth, no firm pieces of bark remain and every peanut is coated. Slow cookers run hotter or cooler, so go by how it looks.
4. Turn the slow cooker to WARM so the candy stays soft. Spoon it onto the lined sheets in heaping tablespoons, about 1 inch apart.
5. As each sheet fills, shake a few sprinkles over the clusters while they are still wet. Little helpers can take charge of this part.
6. Let the clusters stand at room temperature until firm, about 1 hour, or chill them for 20 minutes. They are ready when they lift cleanly off the paper.

Good to know

• Store them in an airtight tin at cool room temperature for up to 2 weeks, with waxed paper between the layers.
• They freeze well for up to 3 months. Let them come to room temperature in the closed container so moisture does not spot the chocolate.
• Set each cluster in a mini paper candy cup before packing a tin, and the gift looks like it came from a candy shop.
• Use cashews or mixed nuts in place of the peanuts, or top the clusters with flaky sea salt instead of sprinkles.
• For a smaller batch, halve everything and use a 4-quart slow cooker, checking it after the first hour.