1cupquartered Reese’s piecesI used 9 Reese’s (0.55 oz. and cut them in fourth)
2tablespoonsolive oiloptional
Sprinklesoptional for topping
Sea saltoptional for topping
Instructions
Line two cookie sheets with parchment paper or a silicone mat. Set aside
In the liner of a slow cooker, pour the dark chocolate morsels, peanut butter chips, semi-sweet chocolate chips, and Reese’s pieces.
Add the unsalted dry roasted peanuts, and the cocktail peanuts.
You can add olive oil if you want. I did not because I used cocktail peanuts which are more oily than the dry roasted peanuts.
Quickly mix all the ingredients together.
Cover and cook on low for 1 hour. Mix after 30 minutes.
After 1 hour mix and if the chocolates are all melted proceed to step 7. If the chocolate is not melted add an extra 10 minutes (I had to). Make sure you keep an eye on the chocolate, you don’t want it to burn.
Take a tablespoon (I took a cookie scoop medium from OXO (1 ½ tablespoon)), scoop the chocolate out and place it on the prepared baking sheet.
Sprinkle some sea salt or sprinkles if you want.
Place in the fridge for 1 hour.
Store in an airtight container in the fridge for up to a week.