Cherry-Chocolate Clusters with Salted Almonds

Ingredients

• 3 cups salted, roasted whole almonds (about 1 pound)
• 1 12 ounce package semisweet chocolate pieces
• 1 4 ounce package sweet baking chocolate, broken where scored
• 1 6 ounce package dried sweet cherries, snipped if large (1 cup)
• 1/2 of a 20-ounce package vanilla-flavor candy coating, cut into 2-inch chunks
• Sea salt

Directions

1. Place almonds in a 3-1/2- or 4-quart slow cooker. Layer semisweet chocolate pieces and sweet baking chocolate evenly over almonds. Sprinkle with dried cherries; top with candy coating.
2. Cover and cook on low-heat setting for 1-1/2 to 2 hours or until chocolates are softened and melted just enough to stir together (be careful not to overcook or chocolates will scorch). Meanwhile, line two large trays or baking sheets with 2-1/2-inch paper bake cups; set aside.
3. Carefully remove lid from cooker. Stir chocolate mixture until well mixed. Drop chocolate mixture by heaping tablespoons into the paper bake cups. Sprinkle with sea salt. Chill about 1 hour or until set.
4. If desired, remove candy clusters from paper cups. Store candy in an airtight container in the refrigerator for up to 2 weeks.

TIP: Why melt chocolate in a slow cooker? Using a slow cooker is a great way to melt a large amount of chocolate safely. Be sure to use the low-heat setting and watch carefully to avoid scorching. Chocolate will look softened and will melt nicely when stirred. Never use high-heat setting.