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Ingredients :
2 lbs of almond rind coated with white caramel
12 oz semi-sweet chocolate chips
4 oz chopped German baking chocolate bar
32 oz dry-salted roasted peanuts
Instructions :
Grease the slow cooker heavily with butter.
Pour the chocolate chips into the slow cooker.
Chop the almond crust into small pieces and add to the slow cooker.
Before attaching the lid, add a double layer of paper towels to the top of the slow cooker to catch moisture.
Stew about 2 h, stirring every 21 min.
Once the chocolate is melted, add the German chocolate bar and stir until melted.
Add the peanuts and stir until evenly covered.
Line divers baking papers with parchment paper.
Remove the balls and place them on prepared leaves.
Add sparkles, if desired.
Let cool.
ENJOY
