Instructions

• Line 1–2 large baking sheets with parchment paper.
• Melt the chocolate using one of the following methods.
• Stovetop method: Place all of the chocolate (white chocolate melts/almark bark, semisweet chips, milk chocolate chips) in a heavy‑based pot over low heat. Stir frequently until the chocolate is fully melted and smooth, about 10–15 minutes. Remove from heat and let sit 5 minutes.
• Slow‑cooker method (alternative): Spray a 6‑quart (6‑liter) slow cooker bowl with nonstick spray or use a liner. Place all of the chocolate in the slow cooker, cover, and cook on LOW for 1–2 hours, stirring every 20–30 minutes, until the chocolate is completely melted and smooth. Remove the lid.
• After the chocolate is melted and slightly cooled (if stovetop) or removed from the slow cooker, stir in both the unsalted (or dry‑roasted) peanuts and the salted peanuts until the nuts are evenly coated.
• Use a cookie scoop or a metal spoon to drop rounded mounds of the chocolate‑nut mixture onto the prepared baking sheets, leaving a little space between clusters.
• Refrigerate the baking sheets until the clusters are firm, about 1 hour.