Yum – It’s National Chocolate Covered Nut Day!

On the National Foodie Calendar, today is National Clam Chowder Day. As many of you know, I am a huge fan of Clam Chowder. However, since this week we will also be talking Ember Days, and I’ve got something special planned for Saturday in the Chowder Family, I thought this year we’d skip Clam Chowder Day.

I suppose we could talk National Toast Day (the last Thursday in February) or National Chili Day (the forth Thursday in February), but I decided to go with a family favorite – Chocolate Covered Nut Day. While this recipe utilizes both salted and unsalted peanuts, any nut will do. Hubby’s personal favorite is Cashews. My Dad is a peanut kind of guy, and I like Macadamia Nuts.

The real beauty of this particular recipe is the ease. First off, almond bark is used rather than expensive (although be it delicious) real chocolate. Secondly, the bowl of your slow-cooker means almost no tending. A stir here and there, with some mounding drops at the end. That’s it. Let the children help. It’s a fun way to make a special treat the whole family will love.

Four-Ingredient Slow-Cooker Chocolate Peanut Clusters
1 package (16 oz) package Vanilla-flavored Almond Bark
1 package (16 oz) Chocolate-flavored Almond Bark
1 jar (16 oz) Dry-roasted Salted Peanuts
1 jar (16 oz) Dry-roasted Unsalted Peanuts

Break apart the almond bark. Place the pieces in the bowl of a 4-quart slow cooker. Cover; heat on Low heat setting for about 2-1/2 to 3 hours, stirring occasionally, until coating is completely melted.

Pour peanuts over melted candy mixture, and stir until coated.

Note; Be sure to keep the slow cooker on Low heat, and stir the candy occasionally to prevent scorching.

Meanwhile, line a large rimmed baking sheet with parchment paper or waxed paper. Set aside.

When the candy is ready, drop by tablespoonsful onto the prepared baking sheet. Allow to set completely, approximately 45 minutes to 1 hour.

Place in candy bags to give away or arrange on platters and enjoy.