Crockpot Christmas crack
16 oz unsalted peanuts (1 16 oz can)
16 oz salted peanuts (1 16 oz can)
12 oz semi-sweet chocolate chips (1 12 oz bag)
12 oz milk chocolate chips (1 12 oz bag)
20 oz peanut butter chips (2 10 oz bags)
2 oz white almond bark (or vanilla frosting)
- Place all ingredients in a multi-cooker or multicooker, starting with the roasted peanuts. (Salted and unsalted). Add the semisweet and milk chocolate shavings, as well as the peanut butter shavings and white almond bark. * Dividing the almond bark into squares is great for melted candy in this recipe.
- 16 oz. unsalted peanuts, 16 oz. salted peanuts, 12 oz. semi-sweet chocolate chips, 12 oz. milk chocolate, 20 oz. peanut butter chips, 2 lbs. white almond bark
- Cover the multicooker and place on low heat. After 1 hour, remove the lid and stir. Close the lid and simmer over low heat for another 30 minutes. When the chocolate and peanuts have cooked for 2 hours, stir and turn off the heat. Close the lid and leave the mixture in the multicooker for another 30 minutes.
- Stir before portioning out the chocolate candy mixture on parchment paper, wax paper, or aluminum foil. Leave the lollipops to harden for about 1 hour at room temperature.
My favorite way to modify this recipe a bit is to use one package of peanut butter chips. (10 oz.) and then swap out the mini Reese's (10 oz.) slices for a second batch of peanut butter chips.