Ingredients
Method
Layer the Ingredients:
- In a large slow cooker (6-quart or larger), add the peanuts first—start with the unsalted peanuts, then the salted peanuts. This helps prevent the chocolate from burning.
Add the Chips and Bark:
- Pour in the semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips evenly over the peanuts. Finally, place chunks of the white almond bark (or vanilla candy coating) on top. Don’t stir yet!
Cook on Low:
- Cover the slow cooker with the lid and cook on LOW for about 2 hours. After about 1.5 hours, check the mixture. Once the almond bark is fully melted, it’s ready to stir.
Stir to Combine:
- Stir everything together gently until all the ingredients are fully mixed and the peanuts are evenly coated in chocolate.
Scoop and Set:
- Line a large baking sheet (or several sheets) with parchment or wax paper. Use a spoon or small cookie scoop to drop spoonfuls of the mixture onto the paper, creating small clusters.
Cool Completely:
- Let the Christmas Crack clusters cool and harden completely at room temperature. This may take about 1–2 hours. You can also speed it up by placing the trays in the fridge for 30 minutes.
Serve and Enjoy:
- Once fully set, transfer the clusters to an airtight container or festive tins for gifting.
- Enjoy!
