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Line four large cookie sheets with parchment paper (or wax paper), and set aside. Add the peanuts in an even layer into a 5 quart (or larger) crockpot. Add the almond bark and chocolate chips, yet do not mix. Cover the pot with the lid, and cook on low for one hour without stirring.
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Instructions. Place peanuts and almond bark in a 4-5 quart oval crock pot. Cook on low for two hours or until almond bark is melted. Stir melted bark and peanuts together. Line a large baking sheet with parchment paper. Place large spoonfuls of the peanut mixture onto the baking sheet. Add sprinkles to the tops of the peanut clusters before.
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Scoop chocolate frosting into the bottom of a 3 quart slow cooker. Add the chocolate chips. Stir to combine. Cover and cook on low for 1 to 1.5 hours. While chocolate mixture is cooking prepare an 8X8 inch baking pan by lining it with parchment or wax paper, leaving paper on each side overhanging.
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Cook on HIGH for 1 hour. Reduce heat to LOW, and cook 1 more hour (or until fully melted), stirring every 15-20 minutes. Remove lid and towel (be careful not to let any condensation drip into melted chocolate), and add peanuts, stirring well to combine. Line several baking sheets with wax paper.
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Add the chocolate chips, chocolate bars, and white almond bark. Cook on low heat for 1 1/2 to 2 hours, stirring the mixture with a wooden spatula at the 1-hour mark. Drop spoonfuls of candy onto sheets of wax paper. Let candy sit at room temperature or in the fridge to set, about 1 to 2 hours. Serve and enjoy!
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Layer ingredients into the crockpot, starting with the peanuts, followed by the almond bark and the chocolate chips. Cover and cook on low. After 1 hour, uncover and stir. Recover and cook for 30 additional minutes (for a total of 1 hour 30 minutes). Uncover and stir until smooth.
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ADD INGREDIENTS TO CROCK POT - Add peanuts and then chocolate chips, German chocolate, peanut butter chips, and almond bark to the crock pot. COOK - Place the lid on the crock pot and cook for 2 hours on low. STIR - Remove the lid and give it a good stir. MAKE CLUSTERS - Line a baking sheet with parchment paper.
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Place peanuts and almond bark in crock pot and cook on LOW for 2 hours or until bark is melted. Line a baking sheet with parchment paper or wax paper. Stir the peanuts and melted bark together until combined and the peanuts are completely coated. Use a spoon or mini cookie scoop onto prepared baking sheet to form 25 clusters.
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Layer ingredients into a 5-quart slow cooker; cover with lid. Cook on Low for 1 hour. Do not stir! After 1 hour, stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours). Meanwhile, line countertop or table with a long piece of parchment paper. Turn off crockpot.
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Variations. This easy 2-ingredient crockpot candy recipe is incredibly versatile. 1. Peppermint Bark. Add a festive twist to your candy by stirring in crushed peppermint candies or candy canes before dropping spoonfuls onto the baking sheet. The combination of chocolate and peppermint is a classic holiday treat. 2. Salted Caramel.
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In a large microwave safe bowl, melt chocolate in the microwave in 30 second increments, reducing as chocolate melts to 15 second intervals. Stir until melted and smooth. Stir in peanuts. Using a teaspoon, drop onto parchment paper. Immediately top with fresh cracks of sea salt or sprinkles and allow to set.
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Instructions. Add the peanuts to a 4 or 6-quart crockpot, top with the almond bark, chocolate, chocolate chips, and salt. Do not stir together. Cook on low for 1 hour. After 1 hour has passed stir the ingredients and cook on low for an addition 30 to 45 minutes and stir again.
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Instructions. In a 3 quart slow cooker combine the chocolate chips and the frosting. Cover the slow cooker and turn to low. If you're using a large slow cooker, then turn to warm. Cook for about 30 minutes. Remove lid and stir. If the chocolate chips are melted then it's ready. Line an 8 x 8 glass dish with parchment paper.
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Place everything in a crockpot except holiday sprinkles and cook on low for 2 hours leaving the lid on the entire time. Stir the melted chocolate and peanuts together until fully combined and no peanuts are showing. Line a baking sheet with wax paper. Drop spoonfuls onto wax paper.
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Layer the ingredients - peanuts, almond bark, chocolate chips, butterscotch chips, and toffee bits. Do not stir. Cook. Cover and cook on low for 1 hour. After an hour, stir to coat the peanuts completely with the melted chocolate. Cook for an additional hour, stirring every 15 to 20 minutes. Shape the candy.
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Add peanuts to the bottom of the crock pot, then layer the almond bark, chocolate chips and broken up chocolate bar on top. Cover and cook on low 1.5 to 2 hours, until all the chocolate has completely melted. Stir until well combined. Drop by spoonfuls onto parchment paper or silicone lined baking sheet. Cool until set.
