1 (16-ounce) jar salted, dry roasted peanuts
1 (16-ounce) jar unsalted, dry roasted peanuts
1 (12-ounce) bag semi-sweet chocolate chips
1 (12-ounce) bag milk chocolate chips
1 package German sweet milk chocolate (I use Baker’s.)
2 (10-ounce) bags peanut butter chips
1 (2-pound) package white almond bark or vanilla coating

Layer ingredients in Crock-Pot as listed, starting with salted, dry roasted peanuts. Cover and cook on low 1 hour. Stir to mix. Cover and cook 30 minutes, checking to prevent burning. Stir well and dollop tablespoonfuls onto parchment paper. Cool and enjoy.