Trisha Yearwoods Slow Cooker Chocolate Candy Recipes

TRISHA YEARWOOD'S 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. Please watch your candy and stir it every once and awhile so that it doesn't burn! Some slow cookers will take less than 3 hrs!!
• 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.
• Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-chocolate-candy-recipe.html?oc=linkback

TRISHA YEARWOOD'S CROCK POT 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 the crock pot to 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. These are pretty big--I tried using the mini-liners and filling with 1 tablespoon. This makes them bite size, and makes a lot more. Perfect for gift giving!

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

SLOW COOKER CHOCOLATE CANDY {TRISHA YEARWOOD} RECIPE - (4.6/5)

Steps:

• Put peanuts in the bottom of a 4-quart slow cooker. Layer chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Cook on low 3 hours. Do not stir the mixture. After 3 hours, stir mixture with a wooden spoon until smooth. Drop candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.