2 lbs. white almond bark
4 oz. (four of the 1 oz. squares) Germans' or Ghiradelli Bittersweet Chocolate
12 oz. package semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Put all ingredients in crockpot and cook one hour on high. Do not stir. Turn crockpot to low and stir every 15 minutes for one hour. Drop of wax paper and cook till firm. Put each piece in a decorative paper muffin cup.
Recipe courtesy of Auntie Tam
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