Slow Cooker Christmas Crack
Salted and unsalted peanuts melted into semi-sweet and milk chocolate, peanut butter chips and white almond bark in the slow cooker, then scooped into clusters. Makes about 60 pieces.
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Ingredients
- 1 pound unsalted peanuts
- 1 pound salted peanuts
- 12 ounces semi-sweet chocolate chips
- 12 ounces milk chocolate chips
- 20 ounces peanut butter chips
- 2 pounds white almond bark or vanilla candy coating, broken into chunks
- Christmas sprinkles optional, for topping
Instructions
- Put the unsalted and salted peanuts in the bottom of a large slow cooker. Layer the semi-sweet chocolate chips, milk chocolate chips and peanut butter chips on top.
- Break the almond bark into chunks and place it on top as the last layer.
- Cover and cook on LOW for 1 hour without stirring.
- Remove the lid and stir to combine.
- Cover again and cook on LOW for another 30 minutes, keeping an eye on it so it does not burn.
- Stir again until everything is melted together and smooth. Spoon the mixture in small piles onto wax paper or non-stick aluminum foil. Add sprinkles right away, if using, before the candy starts to set.
- Let the candy harden for at least 1 hour before serving.
Notes
If chips are still whole after the second stir, cook 15 to 20 minutes more on LOW and stir again. The 60 pieces work out to about 1.8 ounces each; smaller scoops make more pieces. Store in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1servingCalories: 281kcalCarbohydrates: 24.3gProtein: 6.1gFat: 18.6gSodium: 98mgFiber: 1.8gSugar: 20.1g