CROCK-POT CASHEW CANDY CLUSTERS

Crock-Pot Cashew Candy Clusters image

Provided by @MakeItYours

Number Of Ingredients 8

24 Ounces of Dry Roasted Cashews
4 Ounces of Bakers German Chocolate Bar
12 Ounces of Chocolate Chips
2 Pounds of White Almond Bark
1 Teaspoon of Vanilla Extract
Cupcake Liners
Oblong Crock-pot 5 quart or larger
Pam

Steps:

First this recipe will be much easier to stir in an oblong crock that is 5 quarts or larger, smaller size makes it much harder to effectively stir.
Spray Crock with Pam.
Place the cashews (can also use peanuts if that is your preference), at the bottom of the crock.
Next layer will be the Bakers German Chocolate Bar broken up and chocolate chips.
On top is your layer of white almond bark, broken up in as small of pieces as you can.
Place on low and for the first hour, stir every 15 minutes with a spatula/wooden spoon (if you have a warm feature on your crock you can place on warm for at least 3 hours and just let it melt as it won't scorch before stirring).
After the first hour, you will stir every 30 minutes, when it starts mixing really well but not quite all melted add the vanilla extract and stir in well.
This can take 2-3 hours depending on how warm your crock gets.
Unless you have one of the much older first generation crock-pots, skipping the stirring process will result in burnt cashews and chocolate.
Don't forget to stir!
After it is mixed well and smooth, spoon out onto empty cupcake liners.
We found the less thick clusters were easier to eat.
Putting them in the fridge we also found they set up faster, if needed.