Trisha Yearwood’s Slow Cooker Chocolate Candy – Easy Crockpot Holiday Treat
Make Trisha Yearwood’s Slow Cooker Chocolate Candy — an easy, crowd-pleasing holiday treat with peanuts, chocolate, and almond bark. Perfect for gifting!
Ingredients
- 2 pounds salted dry-roasted peanuts — The salty crunch balances the sweetness.
- 4 ounces German’s sweet chocolate (about 4 squares) — Gives a rich, mellow base.
- 12 ounces semisweet chocolate chips (about 2 cups) — Adds a deeper cocoa flavor.
- 2½ pounds white almond bark — Smooths and binds everything into creamy perfection.
Optional Mix-Ins:
- ½ cup dried cherries, pretzel pieces, or toffee bits for variety.
- Swap peanuts for pecans, almonds, or cashews if preferred.
Instructions
- Layer the Ingredients Place peanuts in the bottom of a 4-quart slow cooker. Add German’s sweet chocolate, then semisweet chips, then almond bark on top. Do not stir yet.
- Set and Melt Cover and cook on LOW for 1½–3 hours, depending on your slow cooker’s heat level. Resist the urge to peek too soon — but start checking around the 1-hour mark.
- Stir to Combine Once melted, stir gently with a wooden spoon until everything is smooth and glossy. If the edges seem to cook faster, stir every 20–30 minutes to prevent burning.
- Shape the Candy Drop spoonfuls (about 2 tablespoons each) into mini cupcake liners or onto parchment paper. Let cool completely until hardened.
- Set & Store Once firm, remove from liners and store in airtight containers.