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Crockpot: Chocolate Candy
Prep Time:
5 minutes
Cook Time:
1 hour 10 minutes
Ingredients:
* 2 Tablespoons unsalted butter, diced
* 16 oz. almond bark
* 12 oz. bag semi-sweet chocolate chips
* 10 oz. dark chocolate chips
* 10 oz. peanut butter chips
* 3 cups salted, roasted peanuts (or other chocolate chips)
* 1 1/2 cups lightly crushed, ridged potato chips
* 1 1/2 cups crushed pretzel twists or skinny sticks
* 1 cup red and green coated candies, such as M&Ms, optional
* 1/4 cup sprinkles (optional)
Instructions:
1. Place the butter in the base of a slow cooker.
2. Chop the almond bark into pieces about the size of the chocolate chips.
3. Add the almond bark, semi-sweet, dark, and peanut butter chips to the slow cooker.
4. Cover with a lid and cook on high for 30 minutes.
5. Remove the lid and stir to combine.
6. Reduce the heat to low and cook for another 10 to 20 minutes, stirring every 10 minutes, until all of the chips are melted.
7. Reduce the slow cooker temperature to hold warm.
8. Gently stir in the peanuts, potato chips, and pretzels.
9. Line 3 sheet trays with parchment paper.
10. Using a spoon, drop mounded scoops (about 1 1/2 tablespoons each) onto the sheet trays, about 1 inch apart (the candies will spread and settle a little once dropped).
11. Gently press 3 to 5 coated candies into the top of each piece of candy and sprinkle with sprinkles, if desired.
12. Let rest at room temperature until firm, 30 to 45 minutes.
13. Store in a single layer, between sheets of parchment paper, in the refrigerator, for up to 1 week.
Notes:
1. This recipe packs in plenty of salty, roasted peanuts, potato chips, and pretzels, before garnishing with festive candies. But you can use any combination of your favorite ingredients.
2. You can get the white almond bark at Walmart. It looks like chocolate squares, but white.
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