Crock pot candy is a holiday tradition at our house. This version is laced with buttery toffee bits and crispy pretzels giving it an amazing sweet and salty twist. The original recipe for crock pot candy recipe was given to me by a co-worker many moons ago and I have looked forward to making it every single year since. Whats special about making it in your slow cooker? Well, you can layer the ingredients and let the slow cooker do the rest. I often layer the ingredients the night before I want to make the candy and turn on the slow cooker in the morning while I get the kids off to school. The crock pot gently melts the candy and lightly toasts the nuts giving them a unique flavor.
|Dry roasted peanuts||16 Ounce ((((((((((1 can))))))))))|
|Canned salted peanuts||10 Ounce ((((((((((1 can, lightly salted))))))))))|
|Semi sweet chocolate chips||2 Cup (32 tbs)|
|German chocolate||4 Ounce , chop ((((((((((1 packet))))))))))|
|Almond bark||48 Ounce , chop ((((((((((1 packet of 24 ounces of chocolate flavored and 1 packet of 24 ounces of vanilla flavored))))))))))|
|Toffee bits||1 Cup (16 tbs) , divided ((((((((((in total))))))))))|
|Broken pretzel sticks||1 Cup (16 tbs)|
1.In an oval 6 quart slow cooker, layer the ingredients in the order given. (Peanuts, chocolate chips, German chocolate, chocolate almond bar, vanilla almond bar)
2.Reserve the toffee bits and pretzels to mix-in at the end.
3.Cover and cook on low for 2-3 hours OR until melted. (Check it at 2 hours}
4.Uncover and stir well. Add 2/3 cup toffee bits and 1 cup broken pretzel pieces.
5.Use a 2 oz ice cream scoop or 2 Tbsp to drop into festive cupcake liners or onto wax paper.
6.Sprinkle the tops with the remaining toffee bits. Cool completely.
7.Store in an airtight container at room temperature for up to 1 week.