Ingredients:
16 oz Jar Lightly Salted Peanuts
8 oz Hazelnuts, Chopped
8 oz Pecans, Chopped
12 oz Bag Dark Chocolate, Chunks
12 oz Bag Semi Sweet Chocolate Chips
10 oz Bag Reese's Peanut Butter Chips
24 oz Bag White Chocolate Chips
Please the nuts in the bottom of the crock pot. Place the remaining bags of chips on top of the nuts. Put crock pot on low. Stir about every 15-30 minutes. Once everything is melted and you can blend in with all the nuts (about 1 to 1/2 hours), spoon into mini cupcake papers or onto wax paper to harden. I used a cookie scoop which made it much easier to have the same size and perfect for the papers, but if you are going to use wax paper, a spoon is fine.
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