This quick and easy Christmas candy was fun, fast and a great addition to our adventure adventures this year. Try it out:
Recipe found at Thepioneerwoman.com

Recipe

2 Tbsp. unsalted butter, diced
16 oz. almond bark
12 oz. bag semi-sweet chocolate chips
10 oz. dark chocolate chips
10 oz. peanut butter chips
3 c. salted, roasted peanuts
1 1/2 c. lightly crushed, ridged potato chips
1 1/2 c. crushed pretzel twists or skinny sticks
1 c. red and green coated candies, such as M&Ms, optional
1/4 c. sprinkles (optional)

Method:

1. Place the butter in the base of a slow cooker.
2.Chop the almond bark into pieces about the size of the chocolate chips.
3.Add the almond bark, semi-sweet, dark, and peanut butter chips to the slow cooker. Cover with a lid and cook on high for 30 minutes. Remove the lid and stir to combine. Reduce the heat to low and cook for another 10 to 20 minutes, stirring every 10 minutes, until all of the chips are melted. Reduce the slow cooker temperature to hold warm. Gently stir in the peanuts, potato chips, and pretzels.
4.Line 3 sheet trays with parchment paper. Using a spoon, drop mounded scoops (about 1 1/2 tablespoons each) onto the sheet trays, about 1 inch apart (the candies will spread and settle a little once dropped). Gently press 3 to 5 coated candies into the top of each piece of candy and sprinkle with sprinkles, if desired.
5.Let rest at room temperature until firm, 30 to 45 minutes.
6.Store in a single layer, between sheets of parchment paper, in the refrigerator, for up to 1 week.

#christmas #christmasrecipe

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