16 vanilla almond bark squares
2 cups toasted, chopped macadamia nuts
1 can (3-oz) chow mein noodles
1 cup dried cherries
In a 3 or 4-quart slow cooker, combine the almond bark and the nuts.
Place lid on the cooker and cook on low setting for 1 hour and 30 minutes until the almond bark has melted.
Remove lid, turn off cooker, and add the chow mein noodles and cherries; stir to combine well.
Lay out a sheet of waxed paper and drop the candy by tablespoonfuls onto the paper. Allow to set until dry.
When completely cooled and dry, store in an airtight container.