2 pounds of dry salted roasted peanuts.
4 ounces of German sweet chocolate (about 4 squares)
A 12-ounce package of semi-sweet chocolate chips (about 2 cups)
2 1/2 pounds of white almond shell
Put the peanuts in the bottom of a 4-quart slow cooker. Put the chocolate over the peanuts, starting with the sweet chocolate, followed by the chocolate chips and then the almond shell. Turn the temperature down and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until it is smooth. Put the caramel in the muffin moulds using about 2 spoonfuls per mould. Allow the caramel to cool completely before removing the muffin liners.