Crock Pot Peanut Clusters

Using the crock pot, is an easy way to make peanut clusters and this recipe includes tips for tempering and ways to prevent condensation from ruining these yummy treats that contain three types of chocolate.

 

Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
   
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
   
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

Recipe without photos . . . Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container.