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Monday, November 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CROCK POT CHOCOLATE CANDY
Desserts
Contributed by: Barbara Page
Ingredients:
  • 2 lbs. salted dry-roasted peanuts
  • 4 oz. German’s sweet chocolate
  • 1 (12 oz.) package semi-sweet chocolate chips
  • 2 1/2 lbs. white almond bark
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the sweet chocolate over the peanuts, followed by the chocolate chips, then the almond bark. Set the temperature to 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.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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