Sunday, December 5, 2010

Crockpot Chocolate Candy

This is a recipe from one of the Trisha Yearwood cookbooks. 

2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German's sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark

1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

1 comment:

  1. I made these this weekend....they were delicious! I didn't use quite as much chocolate as they required (because I ran out!) but I kind of liked that they were more peanut than chocolate.

    PLUS, the fact that it just sits in the crockpot was great....easy as pie!