Easy to make and so good to taste! From “Home Cooking with Trisha Yearwood”.
Makes 30 to 40 pieces.
2 pounds salted dry-roasted peanuts.
4 ounces German’s sweet chocolate (about 4 squares).
1 (12 ounce) package semisweet chocolate chips (about 2 cups).
2-1/2 pounds white almond bark.
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.