This is always eaten up so fast, no matter where I take it. Ok, Ok.. it’s not always the full amount of clusters that make to where I’m going with it, but IT’S CHOC-O-LATE (did you really think anything so chocolatey and so good would be SO irresistible?).
I make this in my 6 quart oval crock pot. It’s going to look like the chocolate and caramels aren’t melting, but DO NOT lift the lid (which, if you use the paper towel under the lid to catch the condensation, you won’t be able to see this until the two hours is up).
Here is what you need…..
– 1 16 ounce jar of salted peanuts
– 1 16 ounce jar of unsalted peanuts
– 1 package of chocolate bark
– 1 bag of butterscotch morsels
– 4 ounce block of German chocolate (semi-sweet)
– 10 Kraft caramels (the individuals from a bag)
Break the chocolate bark into blocks and place in crock pot. Now break up the German chocolate block and put in crock pot. Add the remaining ingredients. Place a paper towel on top of the crock pot before placing the lid on. Turn the crock pot on low and cook for two hours. DO NOT remove lid. I know it’s tempting, but it’s very important to not remove it. At the end of two hours, carefully remove lid and paper towel. Stir mixture to incorporate everything well. Now drop by the spoon full onto waxed paper and let them set up well. Share (if you can bring yourself to do so) and ENJOY!
*NOTE* In place of the peanuts, I have substitued other nuts. That particular part of the recipe is very versatile. Some of the nuts I’ve used include pecans, almonds, walnuts and macadamias. Try whatever nut is your families favorite.
This recipe was shared at What’s On The Menu Wednesday, Cookbook Sundays, A Southern Fairytale, Saturday Sweet Shots, Food On Fridays, Tater Tots & Jello and
Leave a Reply