Recipe by Julie B's Hive
This recipe was given in one of my recipe swaps and I've been making a batch every Christmas season. Makes a lot! Enough for family and 1 or 2 gift trays.
Top Review by ColoradoCookin'
I can't believe I never rated this! I've made it many times, it works perfectly. It really does make a lot like she says. I've never used the bark, I'm going to try it next time. I just increased the number of chips instead. The almond park might add a nice touch. I just dump it in without the processor, it's faster and I'm lazy. Thank you for the recipe, I use it time and time again! NOTE:: Make sure you cool this somewhere cool or in your fridge. Mine were still yummy soft on the counter 3 hours later, when it was 100 degrees outside.
- 16 ounces unsalted dry roasted peanuts
- 16 ounces lightly salted dry roasted salted peanuts
- 12 ounces semi-sweet chocolate chips
- 12 ounces white chocolate chips
- 16 ounces vanilla bark (I always use almond) or 16 ounces almond bark (I always use almond)
Directions See How It's Made
- I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.
- Pour peanuts into a large crock-pot; add chips and vanilla or almond bark. Cover and turn setting on low. Now get busy with something else for an hour or so. When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.
- Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.
- Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty. When sufficiently hard place in festive containers.
- Don't expect it to last very long because each piece is filled with a wonderful taste of chocolate and is chock full of peanuts.