Crockpot Christmas Candy – Hands-Off Tooth-Friendly...

Ingredients

• • 16 ⅞ oz almond bark (dark chocolate)
• • 8 ⅞ oz creamy peanut butter
• • 1 ⅞ cup chopped peanuts
• • 1 ⅞ cup chopped pecans
• • ⅞ cup semi-sweet chocolate chips
• • ⅞ cup festive sprinkles

Instructions

1. 1

   Line your slow cooker with parchment paper for easy cleanup. Add almond bark, peanut butter, and 2 tbsp water.

2. 2

   Cover and cook on low for 2 hours, stirring once. The mixture should be smooth and glossy.

3. 3

   Stir in chopped nuts and sprinkles. Cook for 15 more minutes on low to melt.

4. 4

   Use a small ice cream scoop to form 48 clusters. Place on parchment-lined baking sheet.

5. 5

   Refrigerate for 30 minutes to set. Store in airtight containers or gift tins.