Easter Crockpot Candy Recipes

Steps:

• Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature without lifting the lid.
• After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).
• Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
• Turn off crockpot. Reserve 1/2 cup M&M's.
• When you are ready to scoop, pour remaining M&M's into the crockpot and fold inches.
• Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.
• Allow the candy to cool completely.
• Serve and enjoy!

Steps:

• Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

Steps:

• put all ingredients into a 4 - 5 quart crock-pot in the order listed. cover and cook for 3 hours on low (do not open) turn off and cool for 30 minutes. mix well until all chocolate is dissolved and then pour onto buttered cookie sheets or drop by spoonfuls onto wax paper. cool. if you pour onto cookie sheets use a spatula to lift and then break into pieces.