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SLOW COOKER SEAL SALT CHOCOLATE ALMOND CLUSTERS Recipe

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This recipe for SLOW COOKER SEAL SALT CHOCOLATE ALMOND CLUSTERS is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 (12-oz.) bag semi-sweet chocolate chips
2 1/2 cups almonds (roasted, unsalted)
1 tsp. vanilla extract
coarse sea salt
Directions:
Directions:
Add everything to a 3-quart or larger slow cooker. Stir.

Set the slow cooker to LOW. And stir often until the chocolate is melted. Do not cook on high or leave it. It will burn and get stiff.

After the chocolate has melted and is smooth, scoop the chocolate and almonds out with a teaspoon onto sheets of wax paper Sprinkle with the sea salt.Just enough to decorate the cookies and give a salty contrast to the sweet chocolate.

Place the trays in the fridge so the clusters set up.
Personal Notes:
Personal Notes:
You'll want to double this recipe..or more.

 

 

 

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