• 16 ounces (2 cups) lightly salted peanuts
• 6 ounces semisweet chocolate chips
• 6 ounces milk chocolate chips
• 6 ounces peanut butter chips
• 12 ounces white almond bark, broken into smaller squares

In a slow cooker, layer the peanuts, chocolate chips, peanut butter chips and bark. Cook on low 1 hour, stirring every 15 -20 minutes. Once all is melted, stir the mixture to combine. Use a spoon or scoop and transfer to a cookie sheet lined with parchment paper or wax paper. Let cool for 1-2 hours.