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In a saucepan add the chocolate chips, white chocolate chips, dark chocolate, peanut butter and heat gently over low heat for 15-20 minutes, stirring occasionally.
Once the ingredients are melted, remove the pan from the heat and allow the mixture to cool for 5 minutes. Add the peanuts, then pour the candy from the slow cooker onto a baking sheet lined with parchment paper.
Place the tray in the refrigerator for at least 30 minutes or until the candies have set.
They are ideal for your parties or to give as a gift.
Bonus Recipe: CHRISTMAS CROCK POT CRACK
INGREDIENTS:
- One sixteen ounce jar Unsalted Peanuts
- A Sixteen Ounce Jar Salted Peanuts
- A twelve ounce bag of unsweetened chocolate chips
- A twelve ounce bag of milk chocolate chips
- 20 ounces peanut butter chips
- 2 pounds of white almond bark
STEP BY STEP INSTRUCTIONS:
- You will need to use a slow cooker and a space laid out with parchment paper. This way your home will smell good.
- Start by layering the ingredients. In a cold pot or slow cooker, layer sixteen ounces of unsalted peanuts and sixteen ounces of salted peanuts. For the next layer, add twelve ounces of semi-sweet chocolate chips, twelve ounces of milk chocolate chips. Then twenty ounces of peanut butter chips. Garnish with 2 pounds white almond shells, cut into wedges
- Then heat. Cover and set the heat to low. Bake for an hour. To withdraw. Remove the lid then stir. Replace the lid and cook for another 30 minutes.
- Mix again and turn off. After two hours of cooking, stir again and turn off the heat. Cover and let rest for another 30 minutes. Finally, drain and let cool. Mix for the last time. Lay out a sheet or two of parchment paper, wax paper, or aluminum foil. With a spoon or cookie scoop, form small mounds in the parchment, let them harden for an hour at room temperature. Take a bite and enjoy.
- These Christmas treats are delicious when served on a large platter and can easily pass as an afternoon snack. They are also good for desserts and packed lunches.
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