3 c. salted, roasted whole almonds, (about 1 lb.)
1 (12 oz.) pkg. semisweet chocolate pieces
1 (4 oz.) pkg. sweet baking chocolate, broken where scored
1 (6 oz.) pkg. dried sweet cherries, snipped if large (1 cup)
½ of a 20 oz. pkg. vanilla flavor candy coating, cut into 2” chunks
Place almonds in a 3 1/2- 4 quart slow cooker. Layer semisweet chocolate pieces and sweet baking chocolate evenly over almonds. Sprinkle with dried cherries; top with candy coating. Cover and cook on LOW for 1 ½ -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 ½” paper baking cups; set aside. Carefully remove lid from cooker. Stir chocolate mixture until well mixed. Drop chocolate mixture by heaping tablespoons into paper baking cups. Sprinkle with sea salt. Chill about 1 hour or until set. If desired, remove candy clusters from paper cups. Store candy in airtight container in refrigerator for up to 2 weeks. Makes 32.