Ingredients:

1 1/2 - 2 cup(s) salted peanuts;

6 blocks almond bark

6 oz white chocolate chips

1 1/2 cup(s) popcorn

3/4 cup(s) dried cranberries

3/4 cup(s) dried blueberries

Directions:

1. Place peanuts in crock-pot. Make sure bottom of crock-pot is completely covered. Add almond bark and white chocolate chips.

2. Cook on low for 2 hours. Do not stir during the melting process. Occasionally check the edges to make sure the white chocolate chips are not getting brown.

3. Place 18 baking cups in muffin tins. Fill baking cups 3/4 full with popcorn, dried cranberries and dried blueberries.

4. Turn off crock-pot, stir until white chocolate mixture is smooth. Add 1 1/2 tablespoons of white chocolate mixture to each baking cup.

Bon Appetit!