crock pot candy

There are always loads of treats floating around our stores around the holidays & when team member, Kathy brought these tasty goodies in, they didn’t last long.  After inquiring about the recipe, I found out they were really easy to make… and that’s all I needed to hear before I insisted on her sending it to me.

Ingredients

• 1 jar (16 ounces) salted dry roasted peanuts
• 1 jar (16 ounces) unsalted dry roasted peanuts
• 1 package (11-1/2 ounces) HERSHEY®’S Milk Chocolate Baking Chips
• 1 package (10 ounces) REESE’S® Peanut Butter Baking Chips
• 3 packages (10 to 12 ounces each) HERSHEY®’S Premier White Chips
• 2 packages (11-1/2 ounces each) 60% cacao bittersweet chocolate baking chips

Directions

• In a 5-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2 to 2-1/2 hours or until chips are melted.
• Stir to combine. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature. Yield: 4 pounds.

Seriously… could it be any easier?  I plan on whipping these up & packaging them in fuchsia cellophane & red ribbon for Valentine’s Day.  Yumm – yum!

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