• 2 lbs. white almond bark, chopped
  • 4 oz. dark chocolate candy bar, chopped
  • 1 c. semisweet chocolate chips
  • 1 c. milk chocolate chips
  • 2 c. chopped cashews
  • 1 c. currants
  • 1 c. white chocolate chips

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  1. In 3 quart slow cooker, combine almond bark, dark chocolate, semisweet chips, and milk chocolate chips.
  2. Cover. Cook on High for 1 hour without stirring. Reduce heat to Low and cook for 1 hour longer, stirring mixture every 10 minutes.
  3. Stir in cashews and currants and mix well. Drop by tablespoons onto parchment paper.

Optional: Melt white chocolate chips over very low heat and drizzle over chocolate drops to decorate.

NOTE: Let stand until set. Store in air tight container at room temperature.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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