- 1 pound 16 oz. lightly salted peanuts
- 10 oz. bag dark chocolate chips or semi-sweet
- 3/4 4.6 oz cup white chocolate chips
- 1 pound 16 oz. vanilla almond bark (can sub white chocolate chips)
Add the peanuts to your slow cooker bowl and spread evenly over the bottom. Top with the dark chocolate chips and white chocolate chips.
Break up the almond bark and place on top. Cover and cook on low for 1 1/2 - 2 1/2 hours (SEE NOTES ON COOKING TIME).
When done, line a large baking sheet with wax paper or parchment paper. Stir the candy until completely combined and then transfer to the prepared baking sheet. Spread it in an even layer across the pan.
Let sit at room temperature to harden or place it in the refrigerator for 15 minutes. Break or cut into about 36 pieces.
- If desired, this can also be made in mini muffin tins lined with paper wrappers for a prettier presentation.
- Store at room temperature in an air-tight contain or refrigerate. This bark can be frozen.
- If your Crock Pot / Slow Cooker runs HOT, you may need to decrease the cooking time. If yours runs on the slower end of cooking times, you may need to cook this up to 2 1/2 hours.
Calories: 189kcal | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 63mg | Fiber: 2g | Sugar: 14g
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.