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Chocolate Peanut Clusters

2 lbs. white almond bark
4 oz. (four of the 1 oz. squares) Germans' or Ghiradelli Bittersweet Chocolate
12 oz. package semi-sweet chocolate chips
24 oz. jar dry roasted peanuts


Put all ingredients in slow cooker and cook one hour on high. Do not stir. Turn slow cooker to low and stir every 15 minutes for one hour. Drop of wax paper and cook until firm. Put each piece in a decorative paper muffin cup.

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