A slow cooker with a capacity of either 6 or 8 quarts should be used to store the white melting chocolate, semi-sweet chocolate chips, and milk chocolate chips within it.
Put the slow cooker on low heat and let it stew for one to two hours. It is important to stir the chocolate approximately once every fifteen minutes to prevent it from burning.
Put parchment paper on the sheet trays and line them. It is important to keep a large quantity of them aside.
Following the melting of the chocolate, the peanuts and salt should be added.
Stir the mixture to ensure that the peanuts are completely covered in the chocolate.
The first step is to place two tablespoon-sized dollops of the mixture onto the sheet trays that have been lined with paper.
order to make them easier to bite into once they have hardened, I recommend pressing them down so that they are not too tall.
Make sure that the clusters do not come into contact with one another as you continue to make them until you have used up all of the mixture.
It should take around three hours for them to completely set. For storage purposes, serve or wrap the mixture into containers with wax or parchment paper in between the layers.