Source  Brown Eyed Baker

Recipe Added:  10/13/2014

Layer all ingredients in order in a 6-quart slow cooker. Cover and cook on low for 2 hours. Remove lid and stir to combine. If not all of the chocolate is melted, cover and cook for an additional 30 minutes on low.

Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment-lined baking sheets. Allow to sit at room temperature until completely set, 1-2 hours. The clusters can be stored in an airtight container in the refrigerator for up to 1 month. They also freeze very well.

1. http://www.browneyedbaker.com/slow-cooker-peanut-clusters/