Triple Chocolate-Covered Peanut Clusters

Ingredients

• 9.8 ounce cashew pieces salted whole canned
• 2 ounce chocolate bark coating squares cut in half
• 16 ounce dry-roasted peanuts 
• 16 ounce dry-roasted peanuts unsalted
• 4 ounce german chocolate baking squares 
• 2 cups semisweet chocolate morsels (12-ounce package)
• 1 teaspoon vanilla extract 

Equipment

• wax paper
• slow cooker

Directions

1. Combine first 5 ingredients in a 3 1/2- or 4-quart slow cooker. Cover and cook on LOW 2 hours or until melted. Stir chocolate mixture.
2. Add cashews and vanilla, stirring well to coat cashews. Drop nut mixture by heaping tablespoonfuls onto wax paper.
3. Let stand until firm. Store in an airtight container. Freeze It!: Clusters may be frozen up to 1 month.