Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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CROCK POT CHOCOLATE CANDY
Contributed by: Kim Belongia
2 lbs. salted dry-roasted peanuts
4 oz. German chocolate
12 oz. 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 chocolate over the peanuts, beginning with the German chocolate, followed by the chocolate chips and then the bark.
Set the temperature on low and cook for 3 hours. Do not stir.
After 3 hours, stir the mixture until smooth. Drop by spoonfuls into mini cupcake liners. Makes about 100 pieces.
(This recipe was contributed as part of a "Cook of the Week" feature.)