This recipe is portioned to share but OMG, it tasted so good that part of me didn’t want to! (Which is ridiculous because this recipe’s unit of measurement is in pounds.) It tastes very similar to Chocolate No-Bake cookies- wonderfully chocolaty with a strong note of peanut butter and a carb-y resistance when you bite into it. But instead of old fashioned rolled oats, this recipe uses over two pounds of peanuts. Honestly, I didn’t anticipate that I would fall in love with this recipe. I didn’t know what to expect, since it uses almost every kind of chocolate chip imaginable. Semisweet, milk, white, peanut butter- it’s a seriously ambitious combination. And yet, somehow, it blended into a homogeneous chocolate flavor, with peanut butter undertones and crunchy peanuts scattered liberally throughout. I would one million percent recommended this recipe- even my “Team Vanilla” brother thought it was good! Just be sure to share the wealth- as scrumptious as it tastes, you don’t really want to eat the entire recipe yourself.
Pour both containers of peanuts on the bottom of a slow cooker. Add all the chips on top of the peanuts, putting the white chocolate on last. Turn the slow cooker on low temperature and cover with a lid and let cook for 1 hour.
Remove the lid and stir to combine. Put the lid back on and let sit for another 30 minutes. Stir again and scoop cookie sized pieces onto the parchment paper.
Allow to set before serving, about 1 hour. (Alternatively, you can smooth the mixture over a sheet of 9 x 13 sized parchment paper, allow to set, and break into shards.)
Ingredients
Directions
Pour both containers of peanuts on the bottom of a slow cooker. Add all the chips on top of the peanuts, putting the white chocolate on last. Turn the slow cooker on low temperature and cover with a lid and let cook for 1 hour.
Remove the lid and stir to combine. Put the lid back on and let sit for another 30 minutes. Stir again and scoop cookie sized pieces onto the parchment paper.
Allow to set before serving, about 1 hour. (Alternatively, you can smooth the mixture over a sheet of 9 x 13 sized parchment paper, allow to set, and break into shards.)
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