This is a very easy recipe to make but you do need a muggle friend with a crock pot. OR be able to control the heat on your cauldron very well and keep it at these settings. Start it so that it reaches temperatures between 164-182°F (73 – 83 C) and then it will slowly go up over time and reac a peak of around 205°F (93 C) after 4 hours.
Ingredients
- 1 – 16 oz jar(s) unsalted peanuts
- 1 – 16 oz. jar(s) salted peanuts
- 1 – 12 oz bag(s) semi-sweet chocolate chips
- 1 – 12 oz bag(s) milk chocolate chips
- 2 – 10 oz bag(s) peanut butter chips
- 2 – 1 lb pkg white almond bark or vanilla candy coating
- Optional – sprinkles of your choice
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Crockpot
- Small paper cupcake holders (optional)
- Foil or waxed paper
- Sheet pans
Instructions
Layer all ingredients in a large crockpot (starting with peanuts).
Turn the pot on low, cover it with a lid, and leave it sitting for 2 hours.
At 2 hours, remove the lid and stir to combine.
Replace the lid and leave it sitting for another 30 minutes.
If the melted bits look smooth and the only lumps you see are the peanuts, it’s done. If you still see unmelted chips after a good stir, give it another 30 minutes.
Once fully melted, spoon the mixture onto wax paper or non-stick aluminium foil and place it in sheet pans.
If you want, you can set out the small-sized cupcake liners and spoon into them.
Once it’s out on the pan or in the liners, if you’re adding sprinkles add now.
Allow to harden for at least 1 hour. Once it’s hard, break it into chunks if you just put it on pans.
