• Line 1-2 large baking sheets with parchment paper.

STOVE TOP:

• Place all the chocolate into a heavy-based pot or pan over low heat.
• Cook, stirring occasionally, until melted and smooth (approximately 10-15 minutes).
• Let the mixture cool for 5 minutes, then stir in the nuts.
• Use a cookie scoop or metal spoon to drop the mixture into rounds onto the prepared baking sheets.
• Refrigerate until set, which takes about 1 hour.

SLOW COOKER:

• Spray a 6-quart (6-liter) slow cooker bowl with nonstick oil spray or use a liner.
• Combine all the ingredients in the slow cooker, cover, and cook on low for 1-2 hours or until the chocolate is completely melted. Stir occasionally (every 20-30 minutes) to avoid burning the chocolate on the bottom of the cooker bowl.
• Give the mixture a good stir to combine.
• Use a cookie scoop or metal spoon to drop the mixture into rounds onto the prepared baking sheets.
• Refrigerate until set, approximately 1 hour.