Chocolate Peanut Butter Crockpot Candy Recipes

CROCK POT CHOCOLATE PEANUT BUTTER CANDY

Steps:

• Put peanuts in a slow cooker topped with morsels and almond bark. Cover and set to low.
• After one hour give everything a stir.
• If everything is not melted down, cover and cook for an additional 15 minutes. Stir well to mix all ingredients together.
• Line a sheet pan with cupcake liners and use a scoop to add the candy mixture to each liner.
• If you're not using cupcake liners, drop in clusters onto parchment paper.
• Top with sprinkles, if desired.
• Once all of the liners are filled, allow to set up and harden for two hours.

SLOW COOKER CHOCOLATE-PEANUT CANDY

Steps:

• Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
• Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
• Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.

SLOW COOKER CHOCOLATE CANDY

Steps:

• 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. 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.

CHOCOLATE PEANUT BUTTER CROCKPOT CANDY

Steps:

• Add the peanuts, peanut butter chips. Chopped almond bark, milk chocolate chips, and peanut butter to a 6-quart crockpot.
• Place a paper towel or clean tea towel on top of the crockpot and place the lid on. Cook on low for 1 hour without stirring.
• After 1 hour, stir the ingredients together. Cover the crockpot back up with the paper towel/tea towel and lid.
• Stir every 15 minutes until the chocolate and peanut butter are completely melted and smooth. This will take 2 to 3 15 minute intervals.
• Once completely melted, place a piece of wax paper/parchment paper down. Using a 2 tablespoon cookie scoop, scoop the candy into piles on the wax paper.
• While the candies are still wet, sprinkle the tops with nonpareil sprinkles.
• Let the candies firm up at room temperature or place in the fridge for about 1 hour for quicker results.
• Place the candies in an airtight container in a cool, dry place for

GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
• Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
• Let cool completely before cutting into squares. Serve room temperature.