This recipe is so delicious! I made 2 batches before Christmas and ate quite a bit of it myself...ugh. Everyone loved it! It's so easy, too. It would be great for Easter so I want to share the recipe with all of you.
Trisha Yearwood's Crock-Pot Chocolate Candy Recipe:
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.
Let me know what you think!
Have a fabulous day!