32 ounces white almond bark or vanilla candy melts
Instructions
Layer all of the ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours.
Remove the lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.
Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1 to 2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month.
Recipe by Pray Cook Blog at https://praycookblog.com/slow-cooker-peanut-clusters/