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If you like to cook and bake, Christmas is a time to share that joy with others. One of the staples of this tradition is making Christmas candy.
This Christmas I wanted to try a couple new things.
The first recipe is a slow-cooker candy from country singer turned Food Network star Trisha Yearwood. I liked this recipe because it is a no mess, no fuss recipe. If you use a slow cooker liner, there’s really no clean up necessary.
You can put the ingredients in the slow cooker for three hours and do other things until the candy is ready to dish out into mini-muffin cups. There’s no watching the chocolate on the stove or overcooking the chocolate involved.
The other bonus is the slow cooker keeps your chocolate warm and evenly melted while you make the individual candies. The chocolate doesn’t clump up and need reheating.
In short, I’m now a big fan of using a slow cooker to make chocolate candy and might be searching for other candy recipes to make in a slow cooker.
The recipe initially said it makes 30-40 pieces of candy. That might be so if you are using large muffin papers. If you use the minis, you probably get about 100 pieces of candy out of this recipe.
The other recipe I used was for a fudge called Tiger Butter. While on a trip to Gatlinburg I tried some of this in fudge shops and it was absolutely delicious.
Never having much luck with fudge before, I found a simple recipe with delicious results.
All you have to do is melt chocolate and peanut butter, layer and swirl. It’s that easy. When the candy sets up it’s nice and smooth with a great chocolate and peanut butter taste. And really, the recipe couldn’t go wrong with the chocolate and peanut butter combo.
My house was warm when I made these candies, so I put them in the refrigerator for a while so they could become firm.
That kept two nosy dogs out of the candy, too. Chocolate is not good for dogs and if they had gotten into the candy, I would have had two sick pups on my hands.
Enjoy these simple and tasty candy treats to share with friends and family this Christmas.
Becca Owsley can be reached at 270-505-1741 or firstname.lastname@example.org.
Trisha Yearwood’s Crockpot Chocolate Candy
2 pounds (36 ounces) salted dry-roasted peanuts
4 ounces (4 squares) German sweet chocolate
1 12-ounce package semisweet chocolate chips (about 2 cups)
2½ pounds white almond bark
Put the peanuts in the bottom of a four 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 three hours. Do not stir the mixture.
After three hours, stir the mixture with a wooden spoon until smooth.
Drop the candy into cupcake pan liners, using about two tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
Source: “Home Cooking with Tricia Yearwood”
24 ounces chocolate bark candy coating, melted
24 ounces white chocolate bark melted
16 ounces creamy peanut butter
Prepare a 9x13 pan with wax paper.
Melt white chocolate bark on low heat until completely melted; add peanut butter and stir until melted together. Pour into prepared pan.
Melt chocolate and pour over other mixture. Use a butter knife to swirl together. Let cool and harden; then slice.