I made these cookies for a bake sale at work. I was pressed for time and remember these make a lot with minimal effort. Instead of cookies, you could also make these as candy in cupcake liners.
Warning: these are highly addictive. Just saying!
Crock Pot Candy Cookies, adapted from Trisha Yearwood, makes 7+ dozen cookies
- 2 pounds salted dry-roasted peanuts
- 4 ounces German’s sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 1 lb. 4 oz. package white almond bark
- 12 oz. white chocolate chips
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 and white chips. 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 or onto wax paper in the shape of cookies. Allow the candy to cool completely before removing the cupcake liners or wax paper.
You will see the recipe calls for a 4-quart cooker. Mine is a 3-quart. Doh! It ended up working out but barely!
For the 3 hours the goodies are in the crock pot the nuts are on the bottom and they get kind of slightly toasted tasting. Mix it all up and your cookies are ready!
I spooned mine out on wax paper and just waited for them to harden.
These easy and tasty cookies are great. I put them in the crock, cleaned the whole house, scooped them out and then finished laundry and they were ready to be packaged. The most difficult part was cleaning the crock pot! Enjoy.