Friday, April 2, 2010

Chocolate Candy

2 lbs (36oz) salted dry-roasted peanuts
4 oz (4 squares) German's sweet chocolate
1 (12oz) pkg semisweet chocolate chips (about 2 cups)
2 1/2 lbs white almond bark

Put the peanuts in the bottom of the slow cooker. Layer chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temp 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

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