8 ounces unsalted cashews
8 ounces salted macadamia nuts
1 pound milk chocolate (chips, bars, whatever you like)
1 teaspoon coconut oil
Pour nuts into your slow cooker. Add chocolate and coconut oil overtop.
Cook on Low for 2 hours before stirring to mix evenly.
Line baking sheets with waxed paper or baking parchment. Drop melon baller spoonfuls of the mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.