Written by Casey Rackham on CafeMom's blog, The Stir.
No matter what time of day/week/month/year it is, I'm always in the mood for some delicious chocolate bits of heaven. It's 10 a.m.? I don't care! Give me that chocolate!
I usually have a bar of chocolate sitting in my fridge when I need to take a bite to satisfy a craving, but I've never actually thought about making my own chocolate candies. I wouldn't even know where to start. Luckily, there's an easy Crock-Pot recipe to follow, and you know when there's a Crock-Pot involved, there's hardly any work to be done! All you have to do is throw in some peanuts and chocolate (make sure to follow the layering instructions), and then let it cook.
Now that I know you can actually make chocolates in a Crock-Pot, the possibilities seem endless. Next time, instead of using peanuts like the recipe calls for, I might opt for hazelnuts or almonds. And why not add a few sprigs of mint in there? I do love anything that involves mint and chocolate, don't you?
Slow Cooker Chocolate Candy adapted from Food Network
Ingredients:
2 pounds salted dry-roasted peanuts4 ounces German's sweet chocolate (about 4 squares)One 12-ounce package semisweet chocolate chips (about 2 cups)2 1/2 pounds white almond barkDirections:
Place the peanuts in the bottom of a 4-quart Crock-Pot.Then layer the chocolate over the peanuts, starting with the sweet chocolate, then the chocolate chips, and then the almond bark.Set the temperature on low and cook for 3 hours. Make sure that you 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 approximately 2 tablespoons worth of mixture per liner. Allow the candy to cool completely before removing it from the cupcake liners.
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