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SLOW COOKER SEA SALT CHOCOLATE ALMOND CLUSTERS

posted in Recipes on 11/21/2016
SLOW COOKER SEA SALT CHOCOLATE ALMOND CLUSTERS
  • 1 (12-oz.) bag Ghirlidelli semi-sweet chocolate chips
  • 2.5 cups almonds (roasted, unsalted)
  • 1 tsp. vanillia extract
  • coarse sea salt
  1. Add everything to a 3-quart or larger slow cooker. Stir.
  2. Set the slow cooker to LOW and cover.
  3. This will take only 30 minutes, BUT set a timer for every 10 minutes to stir. If you set to high and/or forget to stir, the chocolate will burn and get stiff, trust me I did this when I was testing this recipe.
  4. After the chocolate has melted and is smooth, scoop the chocolate and almonds out onto sheets of wax paper that are on cookie trays (I use a small ice-cream scoop). Sprinkle with the sea salt. I did just enough to decorate the cookies and give a salty contrast to the sweet chocolate.
  5. Place the trays in the fridge so the clusters set up.
  6. Serve at your holiday party or pack onto your cookie trays!
  7. Makes about 18 clusters

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