Makes about 35 pieces
This is a rustic and delicious chocolate candy to serve. I have it out all the time and its gobbled up by guests, visitors and the kids. It smells amazing while it melts in the crock pot.
2 pounds salted dry-roasted peanuts
4 ounces German’s sweetened baking chocolate (about 4 squares), cut into big chunks
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark chocolate (this can be done with pareve white chocolate too but watch the cooking time because it melts thicker and quicker)
Put the peanuts in the bottom of a 4-quart crock pot. Layer the chocolate over the peanuts, beginning with the sweetened baking chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture (it should look white and chocolate swirled) with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.