Crock Pot Candy

I have been making Christmas Candy for the last 15 years and it never fails that this recipe is a huge hit and one that everyone asks for. This is that recipe you can dump everything into the crock pot and work on other candy while it heats up.

If you have the kids helping, be sure to dip it out yourself onto parchment and let them do the sprinkle decorating. The crock pot gets really hot and the chocolate can burn little fingers.

I have done these many ways, but my favorite is spooning the mix out into small cupcake foils so that they create individual servings and catch extra sprinkles. Many years I just spooned them out into small piles on a single sheet of parchment and put them in a cookie tin or tray. You do what you love!

Ingredients:

• 2 pounds of White Almond Bark (I prefer Wal-Mart brand only and I do not use the "candy coating")

• 12 oz semi-sweet chocolate chips

• 4 oz Bakers German chocolate bar (in the green box)

• 12 oz roasted salted peanuts

• 12 oz roasted unsalted peanuts (you can use all salted but I like to cut down on the salt)

Directions:

1. Put all the ingredients in the crock pot. I like to put some of the chocolate on the bottom first before adding the nuts, just so they don't get overcooked.

2. Cook on HIGH for 1 hour, then stir.

3. Cook on LOW for 1 more hour, stirring every 15 minutes.

4. Give a final good stir and dip out in spoonfuls onto parchment or cupcake liners.

5. Add sprinkles if you want! Let them cool for at least an hour and enjoy! Store in an airtight container.

Leave me a comment if you try this one!

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