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SLOW COOKER SEA SALT CHOCOLATE ALMOND CLUSTERS
Food & Drink
1 (12-oz.) bag Ghirlidelli semi-sweet chocolate chips
2.5 cups almonds (roasted, unsalted)
1 tsp. vanillia extract
coarse sea salt
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!