Yield: 3 dozen
1 lb dry roasted salted peanuts
1 lb dry roasted unsalted peanuts
1 lb white almond bark
1 10 oz. bag peanut butter chips
1 12 oz. bag dark chocolate chips
4 oz. German chocolate bar, chopped
Place all peanuts in the bottom of crock pot.
Cover with almond bark, peanut butter chips, chocolate chips, and German chocolate.
Cover crock pot and cook on LOW for 1 1/2-2 hours, or until melted.
Stir well, making sure nuts are thoroughly coated in chocolate.
Continue cooking on LOW for another 30-40 minutes.
Use a small ice cream scoop or Tbsp to scoop equal mounds of chocolate mixture onto a parchment lined baking sheet or into cupcake wrappers (you can also spread mixture evenly on a parchment lined baking sheet and break into pieces when cool).
Let cool at room temperature until completely set and hardened. 1-2 hours.
Store in an airtight container in the fridge.