I’m super craving chocolate today and the Peppermint Bark Ghirardelli Squares a friend brought from the factory outlet in Oakland just aren’t cutting it. I decided to pour the last of the container of roasted peanuts plus some cashews I had in the freezer into my crock pot with a whole lotta chocolate poured the top. It’ll take 3 hours but I won’t have to stir and mess with it while the New Orleans Saints are playing today. This is a slightly altered version of Trisha Yearwood’s Slow Cooker Candy recipe because more chocolate makes it more better!
2 pounds salted nuts (in my case a pound each of dry roasted peanuts and cashews)
4 ounces German’s sweet chocolate
2 12-ounce packages semisweet chocolate chips
24 ounces white chocolate chips
Put the nuts in the bottom of a slow cooker. Layer the chocolate over them, beginning with the sweet chocolate, followed by the chocolate chips and then the white chocolate. Set the temperature on low and cook for 3 hours. Just walk away – do not stir!
After 3 hours, stir the mixture with a wooden spoon until smooth. It may be easiest to transfer the whole mess to a large mixing bowl. Drop the candy into cupcakeliners or spoon mixture into tablespoon sized dollops on to wax paper. Allow to harden for at least 1 hour or speed up the process by putting them in the fridge.
I divide the dollops into zip top bags and stick half the candy into the freezer for next month’s craving.