Recipe: Trisha Yearwood’s Crock-Pot Chocolate Candy
Makes30 to 40 pieces
Makes 30 to 40 pieces
- 2 pounds
salted dry-roasted peanuts
- 4 ounces
German's sweet chocolate
- 12 ounces
semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds
white almond bark, broken into squares
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. Cover and cook on the LOW setting for 3 hours. Do not stir the mixture.
Stir the mixture with a wooden spoon until smooth. Drop the candy into paper cupcake liners, using about 2 tablespoons per liner. Let the candy to cool completely before removing the cupcake liners.
This is a fun recipe to make with your children. They can put everything in the slow cooker, and drop the candy into the cupcake liners, too.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 5 days.