1 (16 oz.) jar unsalted peanuts*
1 (16 oz.) jar salted peanuts*
4 (1 oz. ea.) sq. Bakers Sweet German chocolate
1 (12 oz.) bag chocolate chips
1 (24 oz.) white chocolate bark

Place in Crock-Pot in the order shown. Turn on Crock-Pot and let the ingredients heat and melt for TWO HOURS.

After two hours, stir and if not completely melted, turn up to medium or high for another 10 minutes or so!

Line cookie sheets with waxed or parchment paper.

Drop by teaspoons full onto cookie sheet... they can be 1-inch apart as they will not spread.

PLACE COOKIE SHEETS IN FREEZER (IF YOU HAVE ROOM!) FOR 10 OR 15 MINUTES. They will set up quickly and then they can be put in freezer bags.

Variation: You can try these with (coarsely chopped) pecans, almonds, macadamia nuts, etc.

Submitted by: Mary Ann Prevots