chocolate
Candy coating and almond bark are designed to melt smoothly and set firmly. Regular chocolate chips can behave differently, so I recommend keeping the candy coating in the recipe if you want clusters that hold their shape at room temperature.
Helpful Tools
You won’t need much equipment.
5- to 6-quart slow cooker
Silicone spatula or wooden spoon
Measuring cups
Sharp knife for breaking almond bark, if needed
Baking sheets or large trays
Parchment paper or wax paper
Cookie scoop or tablespoon
Airtight storage containers
A small cookie scoop is especially handy because it helps make clusters that are similar
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