2 lbs. nuts of your choice
11 ozs. milk chocolate chips
1 4-oz. bar of Baker’s German sweet chocolate, broken into pieces
24 ozs. White Almond Bark
Put nuts in bottom of slow cooker. Place Baker’s chocolate over nuts. Spread chocolate chips on top. Place almond bark over chocolate chips. Set slow cooker to low and cover. Do not stir or open lid for 2 hours. After 2 hours, stir until nuts are covered. Spoon into bites and drop onto cookie sheet covered with wax paper. Cool. Makes 30 or more.
Phyllis Rigozzi, Bangor
