Friday, December 3, 2010

Chocolate Friday - Double Chocolate Nut Clusters


Lisa at Stop and Smell the Chocolates is bidding farewell to Chocolate Friday. She is also not blogging anymore so you must go say good-bye. When I first read that she was leaving the blogging world I knew that I, for one, would sorely miss her (and her chocolate). But, then I noticed that she would keep her blog up, just not add to it anymore. Isn't she sweet? (Pun intended).

And now my final contribution to Lisa's Chocolate Fridays:

Double Chocolate Nut Clusters






Ingredients:

2 lbs white chocolate almond bark, broken into small pieces

1 lbs dark chocolate almond bark, broken into small pieces

1 4-ounce bar German chocolate

1 12-ounce package semi-sweet chocolate chips

1 32-ounce container dry roasted peanuts, lightly salted

1 16-ounce container whole almonds

1 teaspoon almond flavoring

Directions:

Turn slow cooker on high and add the first 6 ingredients. Cook for 45 minutes (don't peek or stir). Reduce heat to low and cook one hour, stirring until all chocolate is melted. Add almond flavoring.

Put into miniature Christmas muffin liners. Store in an airtight container or place on trays for holiday gifts. Yields appoximately 75 pieces.

There you have it, folks. Yummy chocolate-y treats. And now please, please, please go over to Lisa's and check out her delicious site. And if you have a chocolate-y recipe to share, post about it, and link up to her Chocolate Friday post.




Until next time...



JenT

3 comments:

Lisa @ Stop and Smell the Chocolates said...

Yummy!!! I love how you do these in the slow cooker - couldn't be easier! Thanks for your kind words Jen and for linking up today!! :)

Melissa said...

Oh, yum. And I also like that it's done in the slow cooker. I always worry about burning chocolate when I melt it on the stovetop!

chili pepper said...

I did read this the other night and pop over to her blog as well... which is probably why I didn't leave the comment I was thinking of.

So we have this dear old lady friend from Georgia. She makes the best peanut brittle and fudge the world. She gave me this recipe in May and I made it. But it didn't come out right. I don't typically have trouble with recipes so I was wondering if you have had trouble with this. It just stayed thick and burned, rather than melting down... it was more as if the chocolate seized up. I was able to melt more chocolate in the microwave and stir in the inside part to save most of the pot... which I was glad for because all those ingredients were really expensive. It tasted great. But by the time I was done it was definitely not the super easy recipe Miss Lorene described. Any hints?