Crockpot Peanut Butter Candy Clusters

1 bag peanut butter chips*

12 oz. white chocolate wafers

1 c. salted peanuts*

1 c. creamy peanut butter, crunchy can also be used

chocolate melting wafers

Place peanut butter chips, white chocolate, peanuts, and peanuts in lined crockpot. Turn to low and cook for 1 hour. Stir well at 30 minutes to keep the mixture from having hot spots that will scorch. Stir again to fully coat peanuts. Line a baking sheet with parchment paper. Use a cookie scoop or T. to drop the warm mixture onto sheets, leaving enough room so they don't spread into each other. Place chocolate wafers in bowl in microwave. Heat in 15 second increments, stirring in between, until fully melted and smooth. Drizzle the melted chocolate over the clusters using a spoon or piping bag. Place sheet in refrigerator and allow them to cool about an hour to retain their shape.

*Butterscotch chips may be substituted, marshmallow bits may be added, peanuts can be omitted.

Chocolate Marshmallow Chubbies

1 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1/2 t. vanilla

1/2 c. cocoa

2 c. SR flour

2 c. milk chocolate chips

2 c. mini marshmallows, frozen,* or marshmallow bits

Preheat oven to 325. Line 2 baking sheets with parchment paper. Combine butter & sugars until light and fluffy. Add eggs and vanilla. Beat until fully combined. Add cocoa. Stir in flour until dough comes together. Fold in chocolate chips and marshmallows. Scoop 2 T. dough out and roll into a ball. Repeat until 24 balls are made. Place in freezer for 30 minutes. Bake in oven for 12 minutes. Cool 5 minutes. 

*Freezing marshmallows will keep them from spreading out and melting into the cookie too much. Pull them out of the freezer just before placing in cookies. Be sure to spread them out on a small tray to freeze, instead of freezing them all in one clump.