Slow Cooker Sea Salt Chocolate Almond Clusters

• Baking & Spices

  • 1 (12-oz. bag Ghirlidelli semi-sweet chocolate chips
  • 1 Sea salt, coarse

• Nuts & Seeds

  • 2 1/2 cups Almonds, unsalted roasted

• Other

  • 1 tsp Vanillia extract

Found on themagicalslowcooker.com

Description

Ingredients

• 1 (12-oz.) bag Ghirlidelli semi-sweet chocolate chips
• 2.5 cups almonds (roasted, unsalted)
• 1 tsp. vanillia extract
• coarse sea salt

Directions

• Add everything to a 3-quart or larger slow cooker. Stir.
• Set the slow cooker to LOW and cover.
• 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.
• 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.
• Place the trays in the fridge so the clusters set up.
• Serve at your holiday party or pack onto your cookie trays!
• Makes about 18 clusters