Chocolate Peanut Clusters

1. Line 1-2 large baking sheets with parchment paper (baking paper).

STOVE TOP:

1. Throw all of the chocolate into a heavy based pot or pan over low heat.
2. Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.
3. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).

SLOW COOKER:

1. Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner. 
2. Throw in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally -- every 20-30 minutes or so -- to avoid burning the chocolate on the bottom of the cooker bowl.)
3. Give the mixture a good stir to combine.
4. Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).