Get your pinning fingers ready for this one, if you are a Pinterest addict. If you haven’t tried crockpot Chocolate Candy before, you are going to rock out on how easy and tasty it is. This was a first for our family and my Aunt Mary brought it to our Thanksgiving spread. You might remember I took pics of it on the dessert buffet on Thanksgiving day with my family. I only got one of them that day, but we brought home the recipe to try for ourselves. Aunt Mary said it was so easy and she was telling the truth. It is!
Here’s a disclaimer: This recipe has really taken off on Pinterest and since I originally posted it, I’ve gotten comments that many of you have tried it and the peanuts burned badly and ruined the whole batch. I am not sure how to remedy this, because all crockpots burn at different temps. I’ve heard older crockpots work fine, but newer ones may be too hot. So please be aware that even on low your candy can burn and be ruined. I’m so sorry for those of you who have had problems with it! Check your crockpot watts before your start this, I’ve read that 275 watts will work fine, but any hotter and you may have problems. Thanks!
What is not to love about cooking in the crockpot. I just never imagined we’d be making candy in the thing.
I did a little Googling and found out that this recipe is from Trisha Yearwood’s cookbook, Home Cooking with Tricia Yearwood. She’s a good Southern girl from Georgia too!
Here’s what you’ll need, only 4 ingredients.
Layer the peanuts first. Dry roasted salted peanuts.
Layer German chocolate and semi-sweet chocolate chips.
Layer Almond bark. You might have to cram it in there to get it all in place, but that is fine too.
Lay out plenty of small cupcake liners.
Fill them up, let them cool and prepare to WOW your friends! These are great gifts for neighbors and friends. I gave my friend, Debbie a dozen and she went nuts! And then she asked for the recipe. So, here you go. You can thank me later. 🙂
I will totally warn you, they are addicting.
Just ask Debbie!
Crockpot Chocolate Candy
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
- 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.
- 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.
If you can’t find almond bark, substitute white chocolate chips.
(Ours made more than that, more like 75 –80 pieces. I think it depends on how much you put in the liner.)