For the last few years, I’ve participated in a cookie swap with some of my foodie friends. Last year, we got an awesome box of sweets from Amber. Our favorite of everything was these peanut clusters so I knew I had to put them on our treat list for this year. For the past week, I’ve pretty much been throwing them in everyone’s face saying, eat this! They’re amazing!

They’re also pretty much crack, so if you do make them – and you know you want to – be prepared to eat more than your fair share.

These are so good and they’re so easy to make that they’ve earned a spot on our must-make-every-year list.

Peanut Clusters
(from Sugared Whisk)
Makes about 4 dozen 3″ clusters

16 oz. unsalted, dry roasted peanuts
16 oz. salted cocktail peanuts
12 oz. bag semisweet chocolate chips
12 oz. bag milk chocolate chips
20 oz. peanut butter chips
32 oz. white almond bark or vanilla candy melts

In the slow cooker: layer all the ingredients and cook on low for 2 hours. Stir to combine and if not everything is melted, cook for an additional 30 minutes. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.

On the stovetop: Stir everything together over low heat. Stir regularly, until all evenly melted. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.