2 lbs (36 oz.) salted dry-roasted peanuts
4 oz (4 squares) German sweet chocolate
1 12-oz. pkg. semisweet choc chips (about 2 C)
2 1/2 lbs white almond bark

1.  Put the peanuts in the bott. of a 4-qt. slow-cooker; layer the choc over the peanuts, beginning with the sweet choc, followed by the choc chips, and then the almond bark. Set the temp on low & cook for 3 hrs.  Do not stir the mixture.

2.  After 3 hrs., stir the mixture with a wooden spoon until smooth.  Drop the candy into cupcake pan liners, using about 2 T per liner.  Allow candy to cool before removing the cupcake liners.  Makes 30 to 40 pcs.

i don't have a crock pot, but I do something similar by melting the chocolate in a double boiler. I also throw in raisins and/or pretzel sticks, mini marshmallows or dried cranberries. I usually make it for Christmas but now I might have to make some this week.   (wiping drool of face)

5 minute microwave fudge...


1 can (12 oz) sweetened condensed milk
24 oz. chocolate chips
4 Tbsp. margarine
3/4 cup chopped nuts

Microwave milk, chips and margarine on high for 5 minutes. Whip with wire whip until smooth. Stir in nuts if desired. Pour into buttered dish. Store in refrigerator.

Wow, does this ever sound good!  And easy too...the best of both worlds in my book!

I'm going to have to try this one.