4ozbittersweet or unsweetened baking chocolate, chopped
8ozdried cherries, chopped if too large
10ozalmond bark, broken up
1/2cupcrushed hazelnuts(Optional, for sprinkling)
1/2cupChocolate Shavings(Optional, for sprinkling)
Instructions
Place hazelnuts in the bottom of a 4 quart slow cooker.
Over the nuts, place the chocolate and cherries in layers, with the almond bark on top.
Lay either paper towels or a clean dishtowel over the top of the slow cooker, to prevent condensation drips as it cooks. Cover with the lid and cook on low for 1 to 1 1/2 hours. Stir to evenly blend and ensure all the chocolate has melted.
Drop spoonfuls of the mixture into mini muffin papers. While they're still wet, sprinkle on hazelnut pieces or chocolate shavings, if desired.