Peanut Crock Pot Candy Clusters
16 oz Lightly Salted Dry Roasted Peanuts
16 oz Unsalted Dry Roasted Peanuts
12 oz Semi-Sweet Chocolate Chips
12 oz Reese’s Peanut Butter Chips
16 oz Vanilla Bark
Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Come back in an hour or so and stir with large spoon; coating all peanuts. Spoon onto waxed paper and let harden.
Keep Crock-pot on until all candy has been spooned out – but do not overcook. This is a generous recipe and you will have a gracious amount. Keeps fresh in a plastic bag or container.
Easy Chocolate Truffles
1 tbsp Sugar
¼ cup Whipping Cream
2 tbsp Unsalted Butter
6 oz Semi-Sweet Chocolate, Chopped
2 tbsp Flavoring (optional) (orange, mint, raspberry, coffee, etc.)
½ cup Nuts, Finally Chopped
½ cup Unsweetened Cocoa Powder*
Combine the sugar, whipping cream and butter in a 1 quart saucepan. Cook and stir until butter is melted and mixture is very hot but not burned. Remove from heat. Stir in semi-sweet chocolate until melted and well blended. Stir in flavoring at this point if being used. If desired half the batch at this point and stir 1 Tbsp. of 2 different flavors into each portion.
Cover and chill 1 hour or until mixture is completely cool, stirring often. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper or silicone baking mat. Chill 30 minutes or until form. Roll balls into nuts, unsweetened cocoa powder, crushed candy cane, candy sprinkles, etc. Store in a dry location. Makes 15-20 pieces.
* You may roll truffles in coconut, sprinkles, powdered sugar or dip in melted white, dark or milk chocolate.