Instructions

• Place a 6‑quart slow cooker on the counter and layer the ingredients in the slow cooker in the order listed in the ingredient list: 16 oz unsalted peanuts, 16 oz salted cocktail peanuts, 12 oz semisweet chocolate chips, 12 oz milk chocolate chips, 20 oz peanut butter chips, then 32 oz white almond bark or vanilla candy melts.
• Cover and cook on LOW for 2 hours. Every 30 minutes lift the lid and stir thoroughly, scraping the sides and bottom, then replace the lid (this helps prevent burning).
• After 2 hours remove the lid and stir the mixture until as smooth and evenly combined as possible. If any chips or bark remain unmelted, cover and cook an additional 30 minutes on LOW, then stir again.
• Line baking sheets with parchment paper. Using a spoon or cookie scoop, portion mounds of the cluster mixture onto the prepared sheets, spacing them slightly apart.
• Let the clusters sit at room temperature until completely set, about 1 to 2 hours.
• Transfer completely cooled clusters to an airtight container. Store in the refrigerator for up to 1 month or freeze for longer storage.