{Trisha Yearwood’s} Crockpot candy

This was a new recipe I added to my Christmas baking for this year. I thought it sounded really simple and delicious, and it was. You basically just toss everything in the crock pot and let it do all the work for you! The recipe comes from Trisha Yearwood which you can find here, but I added a little Christmas flare to mine :)

You will need:

  • 2 lbs white almond bark
  • 4 ounces German chocolate bar
  • 12 ounces chocolate chips ( I used these Ghirardelli ones)
  • 24 ounces dry roasted peanuts
  • cupcake liners

Throw all the chocolate and peanuts in the crock pot on low heat for an hour. After an hour the chocolate should be melted, stir gently. Leave in for another hour. Divide between cupcake liners. Let them harden at room temperature. Store them in the fridge if they are’t going to be eaten right away.{Mine filled about 50 cupcake liners, but it depends on how high you fill them. You could also skip the cupcake liners and just let chunks harden on wax paper.}




Peppermint fudge


You will need:

  • 1 – 14 oz. can sweetened condensed milk
  • 1 Tb. butter + extra for buttering the dish
  • 1 lb. dark chocolate chips/chunks
  • 1/4 tsp. salt
  • 1/4 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 cup Andes Peppermint Chunks
Notes before starting: The key to a good fudge texture is acheived by slowly melting the chocolate into the mixture. If you heat it too fast you will get a grainy fudge. This is why the best way to heat the chocolate is over a pot of water, in a glass bowl. You could also do this in the microwave is desired, in 30 second increments on medium heat. If the fudge ends up grainy, it has been heated to quickly and is starting to dry out already. You can fix this! Just add about 1/4-1/2 cup of water to the mixture to bring the temperature back up.
Grease an 8×8 baking dish with butter. Sprinkle half of the peppermint chunks in the dish. Place a large sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top so the bowl does not touch the water.
Pour the condensed milk and butter in the bowl and heat. Add the chocolate chips ans salt. Stir the mixture for about 5 minutes as it melts together and thickens. (It should thicken to the consistency of a really thick cake batter.) Next add the peppermint and vanilla extracts and mix well.
Pour the mixture over the peppermint chunks in your baking dish. Tap the dish on the counter for at least a minute to allow air bubbles to rise. Sprinkle remaining peppermint chips over the top and refrigerate for at least 3 hours before eating.
To cut cleanly, dip a sharp knife in hot water, wip and cute quickly. Dip and wipe the knife after every cut.
recipe adapted from: here.