Step 1

Add the white chocolate, milk chocolate, semi-sweet chocolate chips and peanut butter to a slow cooker.

Step 2

Cover and cook on low for 1 ½-2 hours or on high for 1 hour, stirring every 15 minutes to prevent burning.

Step 3

When the chocolate is fully melted, stir in the peanuts until fully coated.

Step 4

Line a large baking pan with parchment paper then use an ice cream or large cookie scoop to scoop out balls of the peanut mixture onto the baking pan.

Step 5

Let them cool in the fridge for 20 minutes until set or at room temp until set for about 2 hours.

Step 6

Serve or store in an airtight container in the fridge for up to 2 weeks or 1 week at room temp.