before cooking (above) melted and spread on cookie sheet (above)
1 16 oz. jar unsalted peanuts (I used dry roasted)
1 16 oz. jar salted peanuts (I used dry roasted)
1 12 oz. bag semi sweet chocolate chips
1 12 oz. bag milk chocolate chips
2 10 oz. bags peanut butter chips
2 lbs. white almond bark/candy coating, broken in blocks
Layer all ingredients in large lined crockpot in order listed. Turn the crockpot on low. Cover with lid. Cook for 2 hours. Remove lid and stir to combine. Replace lid and leave on low, sitting for 30 minutes. Stir again and then spoon on to wax paper or parchment paper lined jelly roll pans. Allow to harden for at least one hour. I usually put the pans in the refrigerator. Break apart and enjoy! This recipe makes a 2 large jelly roll pans!
**You can change this up to your own recipe if you would like. Use different kinds of chips: cinnamon, butterscotch, vanilla, etc...Leave out peanuts and peanut butter chips for those who have allergies. Place broken pretzel pieces in the melted mixture before spooning on pan. This will still give a crunchy, salty taste without the peanut allergy. You can also add heath bits or marshmallow bits then too. Don't put them in at the beginning as the heath will harden and the marshmallows will melt.(I have made this with 1 bag of peanut butter chips and 1 bag of butterscotch chips, 1 bag heath bits, and 1/2 jar of marshmallow bits, added to the original recipe ingredients. Remember not to add the heath bits and marshmallow bits until after it has cooked for the first 2 hours)
Yummy!
broken up for serving--->
