If there’s one thing you can take to the bank (the Comanche National Bank, of course), it is that if Myrt Jackson gives you a recipe, it’s going to be GOOD! I knew the second I tasted her crock pot candy, that I just had to have the recipe. Today, I wanted to share it with you.
1 16oz jar roasted, unsalted peanuts
1 16oz jar roasted, salted peanuts
1 12oz. package semi-sweet chocolate chips
1 bar (4ozs.) sweetened german chocolate (green packaging), broken into pieces
3 lbs. (two 24oz pkgs.) white almond bark, broken into pieces
1. Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on LOWEST setting for 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft.
2. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper (I used Reynolds Non-stick foil.)
3. Let cool thoroughly. Makes approximately 150 – 170 pieces.
Now, let me tell you what I did. I cut the recipe in half, using only a jar of salted peanuts. It worked well, but it is probably a tiny bit harder to harden than the full recipe is. Also, I misread the recipe, and I stirred right after I cut off the heat. You are supposed to turn it off and leave it, probably for about 40 minutes. THEN and only THEN remove the lid and stir and drop.
I stirred while it was still piping hot, and that will cause it to be a little stickier than it should be. Since you will be tempted, this is a great recipe to put in the pot and then go run your errands for the next 3 hours!