Trisha Yearwood's Crock-Pot Chocolate Candy


  • 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

1. 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.

2. 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.

I used a crock pot liner...DON'T DO THIS!  It's really hard to get all of the chocolate off of the liner.  What was I thinking?  It was Christmas time...I wasn't :)


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