Easy Crockpot Candy

Ingredients

• 16 oz roasted salted peanuts
• 16 oz unsalted peanuts
• 24 oz chocolate almond bark (Break into small pieces.)
• 12 oz semi-sweet chocolate chips (Two 12-ounce bags.)
• 1 cup peanut butter baking chips (Butterscotch baking chips may be substituted.)

Steps

1. 1

   Add the roasted salted peanuts and unsalted peanuts to the slow cooker, spreading them into an even layer across the bottom.

2. 2

   Break the chocolate almond bark into small pieces and layer it over the peanuts. Add the semi-sweet chocolate chips and peanut butter chips on top. Do not mix yet.

3. 3

   Cover the slow cooker and cook on low heat for 1 hour.

4. 4

   Remove the lid and stir everything together with a wooden spoon until the chocolate is smooth and fully coats the nuts. If some chocolate remains unmelted, cover and cook for an additional 15–30 minutes.

5. 5

   Line two large baking sheets with parchment paper or wax paper.

6. 6

   Turn off the slow cooker and immediately scoop the warm candy mixture using a small cookie scoop or small spoons.

7. 7

   Drop rounded clusters onto the prepared baking sheets, working quickly while the mixture is warm and moldable. Cupcake liners or mini muffin trays may also be used for more uniform shapes.

Notes

The recipe yields about 50 clusters. For gifting or serving, place the finished clusters in cupcake liners. The structured recipe lists a 130-minute total time, although the primary cooking time is 1 hour; additional time may be needed if the chocolate requires another 15–30 minutes to melt.

Nutrition per serving

• dessert
• candy
• slow-cooked
• no-bake
• holiday
• chocolate
• peanut
• giftable