Denise made this chocolate goodness and brought it to a girls' weekend a couple years ago. I have made it several times but finally remembered to put it on the blog. To be as simple as it is, it is extremely yummy. It makes so much that I froze quite a bit of it, and we like it frozen as well as room temp. So make a batch and refrigerate some, freeze some, and you have a delicious treat any time you have a chocolate craving.
2 lbs. salted dry-roasted peanuts
4 oz. German's sweet chocolate
12 oz. pkg. semisweet chocolate chips
2-1/2 lbs. white almond bark
Put the peanuts in the bottom of a 4 qt slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the semisweet chips and then the almond bark. Set the temperature on low and cook for 2-3 hours, checking it periodically. Once it all melts, stir it with a wooden spoon until smooth. Drop the candy into mini cupcakes liners using about 2 TB per liner. Allow the candy to cool completely before removing the cupcake liners.
Store in the fridge or freezer. Keeps several months in the freezer.
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