Candy Clusters Crockpot (Print Version)
# Ingredients:
01 -
1 jar (16 oz) unsalted peanuts.
02 -
1 jar (16 oz) salted peanuts.
03 -
2 packs (24 oz each) white almond bark.
04 -
2 bags (12 oz each) white chocolate chips.
05 -
48 mini candy canes (or crush 12 large ones to make about 1 cup), divided.
# Instructions:
01 -
Dump unsalted peanuts, salted peanuts, chocolate chips, almond bark, and 3/4 cup of crushed candy canes into the slow cooker. Save the rest of the candy canes for later.
02 -
Cover the slow cooker with its lid and choose the low setting.
03 -
Once the mix starts getting soft, give it a quick stir. Let it keep warming on low for 1-2 hours until it's all smooth.
04 -
Take the lid off and stir the melted ingredients until they're fully mixed.
05 -
Line two baking trays with parchment paper. Scoop the mixture onto the paper with a spoon or cookie scoop, making heaping tablespoon-sized drops. Scatter the remaining crushed candy canes on top of each piece.
06 -
Pop the trays in the fridge for about 20 minutes, or until the candies are firm.
# Notes:
01 -
Combines both salted and unsalted peanuts for a nice balance.
02 -
Refrigeration is necessary for candies to harden.