Description
These Crockpot Candy clusters are dangerously addictive and embarrassingly simple to make. Just dump, melt, scoop, and try not to eat them all yourself.
Ingredients
Scale
- 16 oz white almond bark, broken into pieces
- 4 oz Baker’s German chocolate bar, chopped
- 12 oz semi-sweet chocolate chips
- 32 oz dry roasted peanuts, unsalted
- 12 oz milk chocolate chips
Instructions
- Line several baking sheets with parchment paper. Place all chocolate ingredients in your crockpot, then add peanuts on top.
- Cook on LOW setting for 1 hour without stirring. Leave uncovered for the first 10 minutes, then place the lid on.
- After 1 hour, gently stir the mixture with a rubber spatula to combine.
- Continue cooking on LOW for another 30 minutes, stirring every 15 minutes until completely melted and smooth.
- Using a cookie scoop or tablespoon, drop portions of the mixture onto prepared parchment paper.
- Allow the candies to cool completely at room temperature until set, approximately 1-2 hours.
- Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month.