On the National Stage, today is both National Clam Chowder Day and National Chocolate Nut Day. The clam chowder thing, I can see. It’s February, and for those of us in the northern hemisphere, it’s cold outside. Big bowls of rich, creamy soup is what the body wants. I just couldn’t bring myself to post another recipe for clam chowder just yet. Don’t get me wrong, a good clam chowder is one of my favorites. So much so that I’ve shared two recipes thus far – Cheater’s Clam Chowder and Smokey Clam Chowder.
That brings us to the next National Day – Chocolate Nut Day. I gotta admit, this one had me stumped. I love candy and chocolate covered nuts same as the next fellow. I must have made pounds upon pounds of different chocolate covered recipes during the Christmas Holidays to give away as gifts from my kitchen. Which is part of the problem. Christmas wasn’t that long ago. We are still recovering from a chocolate overload. And then there was National Chocolate Cake Day and Valentine’s Day. My stars, can we eat any more chocolate anything? Oh yeah, we can. And if we are truly going to honor Chocolate Nut Day, then I say let’s do it in a big way – triple the chocolate, triple the nuts!
Slow-Cooker Triple Chocolate-Covered Nut Clusters
36 oz Chocolate Candy Coating, chopped
4 oz Sweet Baking Chocolate, chopped
12 oz Semi-Sweet Chocolate Chips
16 oz Dry-Roasted Peanuts, salted
16 oz Dry-Roasted Peanuts, unsalted
10 oz Whole Cashews, salted
1 teaspoon Vanilla
Spray the inside of a 4-qt slow cooking with cooking spray. Set aside.
Chop the chocolate Candy Coating and the baking chocolate. Place into the bowl of the slow cooker.
Add the semi-sweet chocolate chips and both types of peanuts. Stir to mix everything together.
Cover and cook on LOW setting for 2 hours undisturbed.
Line a large cookie sheet with waxed paper and set aside.
Stir mixture of peanuts and chocolate in the slow cooker until smooth.
Add cashews and vanilla. Stir, fold until everything is well-coated.
Drop heaping tablespoonfuls of the chocolate nuts into clusters on the cookie sheet. Let stand until firm.
Store tightly covered at room temperature. If desired, place clusters into decorative paper cup liners.