ine 2 baking sheets with parchment paper and make a space for one or both of them in the refrigerator. Set aside.

Add chocolate chips and peanuts to a slow cooker and mix.

Place the cover on the slow cooker and set to low for 30 minutes. Stir well.

Recover and heat for another 30 minutes. Stir and chocolate should be completely melted.

Use a 2 tablespoon portion scoop to scoop chocolate and peanuts onto prepared baking sheets. Tuck candies into each dollop and refrigerate for 1 hour or until hard.

Store loosely covered at room temperature or refrigerate covered.

Makes 35-40 candies