Barbara Schamp made these frequently and brought them to our computer indexing center while we served a mission at Adam-ondi-Ahman.

2 lbs. salted dry-roasted peanuts

4 oz. German’s sweet chocolate (about 4 squares)

1 (12 oz.) package semisweet chocolate chips (about 2 cups)

2 1/2 lbs. white almond bark

Put peanuts in the bottom of a 4 quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set temperature on low and cook for 3 hours. DO NOT STIR the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. (May be scooped out onto parchment paper instead. Do not let them touch.)  Allow the candy to cool completely before removing the cupcake liners.