Decide on the "Chocolate" you are using. 11 oz. of Ghirardelli chips (one bag), one four oz bar of Ghirardelli white baking chocolate and I used 10 oz. of white almond bark.
Spray a smaller crock pot with a good coat of PAM.
Add 1 pound of almonds to the crock pot then top with all the "chocolate".
Cover and cook on low. Add 1 pound of almonds to the crock pot then top with all the "chocolate". Cover and cook on low. In most crock pots that should be 2 hours, but some crock pots are a bit hotter and may have a hotter area. Stir and check at 60 and 90 minutes. When it is melted and combines completely, you are done.
Mix well then spoon out onto parchment paper. The serving size is about one tablespoon which is about one heaping kitchen teaspoon.
I like to use two spoons: one to scoop and one to push it onto the parchment. Make them a little small with 3-4 almonds each and mix the crock pot occasionally while spooning.
Allow to cool about 30 minutes.
You can use a larger crock pot.
You need a ratio of about 1 pound of nuts to 1 1/2 pounds of "chocolate."
Since the coating is the main feature of this recipe, you need good quality. There is a lot of bad white "chocolate" out there. I used Ghirardelli which is good quality.
I added the baking chocolate bar to get more cocoa butter and even better taste.
Think of almond bark and candy "melts" of various types as interchangeable.
Most crock pots that should be 2 hours, but some crock pots are a bit hotter and may have a hotter area. Stir and check at 60 and 90 minutes. When it is melted and combines completely, you are done.
I suggest getting about 4 almonds in most clusters as you spoon them out. They are very rich, and that is the size I think most people will want.
I got at least 80 pieces, but I had some bigger pieces. I think if you keep to the 4 almond per piece range, you will be closer to 100.
An easy recipe to double or cut in half.
Store in airtight container. If refigerated then good for several weeks. Freeze if you need to store longer.
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