2poundspeanutsI like to use one pound salted, one unsalted
20ozpeanut butter chips
20ozwhite melting chipsI like Ghirardelli, but you can use Almond Bark or high quality white chips. Low quality white chips will leave chunks.
12ozchocolate chipsI prefer semi-sweet, but any will work
4ozsemi-sweet chocolate baking baroptional, but makes the whole thing smoother.
Christmas sprinkles
Instructions
Place peanuts on the bottom of the slow cooker
Layer the chocolate chips, chocolate, peanut butter chips, then white chips.
Put the lid on and cook on low. At one hour, stir the mix. Stir every 30 minutes until it's all melted together, then turn off the crockpot. See photos above for a visual.
Spoon onto parchment or wax paper. Top with sprinkles immediately before it has a chance to cool and harden.
Enjoy!
Video
Notes
Store in an airtight container at room temperature. We do not recommend freezing this recipe unless eating frozen. They will make a mess if thawed after freezing.
Feel free to use any mixture of chips you'd like. Just make sure the total volume is the same!
The white chocolate wafers melt the fastest, which is why they're on top! It gives everything else a chance to melt before they start melting too.
If you make this with almond bark instead of melting wafers, chop up the almond bark and place it more towards the bottom (at that point the order won't matter very much).
Even if you like a milk chocolate flavor, consider using semi-sweet chips for this recipe. The peanut butter chips and white chocolate are incredibly sweet and the semi- sweet helps balance out the flavors and it's definitely a milk chocolate flavor already.