Sweet Treats: Crockpot Chocolate Candy

OK, girls! This is a good one, recipe that is! You’ll want to save this one.

I first shared this recipe 6 years ago, it doesn’t seem possible it’s been that long (sweet Aunt Mary is no longer with us), but mom and I made it back then at her house and I made it again this year at my house, so I’m sharing it all over again and added new pics too!

If you haven’t tried crockpot Chocolate Chocolate Candy before, you are going to love how easy and tasty it is.  This was a first for our family and our late Aunt Mary brought it to our Thanksgiving spread 6 years ago.  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!

Note:  I made it this year in my crockpot which is probalby 10 years old and it worked just perfectly in it. I decided not to put all the peanuts on the bottom, but I layered it with white chocolate on the bottom with peanuts poured on top and the rest added as well.  It all melts together anyway, so I don’t think it really matters how you layer it.  Do not stir for 3 hours!  Full recipe at the bottom of the post! 

What is not to love about cooking in the crockpot.  I just never imagined we’d be making candy in the thing.  Four ingredients is all you need for this.  The vanilla candy coating is sometimes challenging to find, I usually find it at our Kroger.

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!

The recipe says to layer the peanuts first but with some people saying the peanuts burned, I decided to just layer it all together.  I started with some of the vanilla candy on the bottom, then poured in the peanuts.  Dry roasted salted peanuts. Someone in the comments mentioned just adding it all together and letting it cook on low, so that’s what I did this time.  It worked great!  I added one of the vanilla packages on the bottom and one on top.

After about 3 hours, it’s all soft and melted, on the top and bottom. I did have a few of my chocolate chips burn on the side, but nothing major.

This is the way mom and I did it a few years ago in her crockpot and the layer looked like this, according to the recipe.  Do what you think is best for your crockpot! 

Per the recipe:  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. It really is a great recipe to share with friends and family.

I will totally warn you, they are addicting.

Here’s mine this year in the crockpot after melting it all for 3 hours and stirring all ingredients together.

I used a small spoon to spoon them out in the small cupcake liners.  I bought a pack of 100 small cupcake liners and filled about 85 to 90 of them.

They will cool in a couple of hours and then store them away to eat!  Your family will love these!

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

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.

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.)

Read more: Recipes from Trisha Yearwood – Crock-Pot Chocolate Candy – Redbook

 

 

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