Christmas Candy Crockpot (Print Version)
# Ingredients:
01 -
1 jar (16 oz) unsalted peanuts.
02 -
1 jar (16 oz) salted peanuts.
03 -
2 blocks (24 oz each) white almond bark.
04 -
2 packs (12 oz each) white chocolate chips.
05 -
48 small candy canes or 12 big ones, crushed (about 1 cup); save some for sprinkling.
# Instructions:
01 -
Drop in salted peanuts, unsalted peanuts, white chocolate chips, almond bark, and ¾ cup of crushed candy canes into a slow cooker. The rest will be for garnish.
02 -
Put the lid on the slow cooker and set it to low.
03 -
Once the mixture starts softening, give it a quick stir. Keep cooking on low for about 1-2 hours, until everything is melted.
04 -
Take the lid off and mix everything thoroughly.
05 -
Cover two baking trays with parchment. Scoop out blobs of the mix with a cookie scooper or spoon and drop them onto the parchment. Add the leftover crushed candy canes on top.
06 -
Pop the trays in the fridge for around 20 minutes, or until firm.
# Notes:
01 -
Combines salted and unsalted peanuts to balance the taste.
02 -
Needs to be chilled to harden properly.