Ingredients:
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark
Directions:
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.
Source: TheStir
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark
Directions:
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.
Source: TheStir