Holy cow Christmas is less than a week away and until now I have not had time to sit down and post these delicious Christmas cookie and goody recipes. I made this recipe last year and this year because these peanut clusters are incredible…and not to mention incredibly easy to make! The recipe is Trisha Yearwood’s Crockpot Chocolate Candy and HERE is the link to the site.
Prep: 5 minutes
Cook: 3 hours (crockpot on low)
- 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
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. 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.
Yield: 60 small cups and 30 big. I would recommend the mini cupcake tins because you have more to distribute and they are easier to eat.