Crock Pot Chocolate Candy

Looking for an easy-peasy chocolate candy recipe? Here's an outside-the-box idea using, of all things, a crock pot

When the topic of chocolate candy arises (as it so often does), it's usually in the context of eating it. Most of us chocoholics are content to let the confectioners do their jobs. If candy-making comes up at all, we assume a process that involves a double boiler, careful tempering, and copious taste tests.

So who would combine the ideas of chocolate and crock pot? Well, apparently some gentleman affectionately known as "Mr. Bud" did at some point. And he was obviously a chocolate extremist, because his recipe requires six pounds of ingredients. Yow!

A Little This, A Lotta That

Mr. Bud Candy, to give it its official name, requires a big crock pot if you want to make a full batch: four-quart capacity, minimum. Presumably, you can scale the recipe down. Then again, it's always nice to have lots of chocolate sitting around, and it's not like you're going to let it go bad or anything.

A few warnings here. The recipe calls for a slow cooker equipped with an actual removable ceramic pot. The crock helps protects the chocolate from the tragic loss of burning.

Also, you'll need a crock pot of less than 275 watts output when set on low (you don't want to actually cook the ingredients, just melt them somewhat). Finally, the recipe specifies that you add the ingredients precisely in the order indicated, so we're not going to deviate...but you can experiment if you like!

The Recipe Itself

So let's get to the gist of it. You already know to put the ingredients in one at a time. Here's what you'll need:

16 ounces of unsalted dry roasted peanuts
16 ounces of salted dry roasted peanuts
12 ounces of semi-sweet chocolate chips
4 ounces of sweetened German chocolate
3 pounds of white almond bark (a.k.a. vanilla flavored candy coating)

Add the ingredients in the proper order, breaking the German chocolate and almond bark into chunks before tossing them in. Then set your crock pot on low and let it sit, covered, for three hours. Meanwhile, set up some cookie sheets covered with waxed paper.

The Next Logical Step

After three hours, the meltable ingredients will have softened considerably, but won't have melted completely. Mix them up thoroughly, then drop the goo onto the prepped wax paper in teaspoon-sized servings and let 'em cool. You'll end up with about 150-170 pieces, perfect for a large gathering or a nice-sized stash.

Now, I don't know why you can't use a tablespoon instead, except maybe it'll take too long to cool. If that's the case, you may not want to chance it. Otherwise you'll have to wait too long to eat your nice crock pot chocolate candy!