Ingredients
1 jar (16 ounces) salted dry roasted peanuts1 jar (16 ounces) unsalted dry roasted peanuts1 package (11-1/2 ounces) milk chocolate chips1 package (10 ounces) peanut butter chips3 packages (10 to 12 ounces each) white baking chips2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips
Preparation
In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2-2-1/2 hours or until chips are melted, stirring halfway through cooking.
Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature.
