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How to prepare
Step 1:
Add all the ingredients together, except for the sprinkles, into your slow cooker.
Step 2:
Place your slow cooker on low for 2 hours or high for one hour while you stir every 20 minutes.
Step 3:
One the candy has been melted and well combined, put 2 tablespoons into the cake liners in a regular sized muffin tin to keep the candy in shape. Add christmas sprinkles to top and put in the fridge for 1-2 hours until it is cold and firm.
Step 4:
Once this is done, you can serve and enjoy.
Tips
You can use mini muffin liners and mini muffin tins to assemble and stretch the recipe.
You can store the leftovers of this recipe in ziplock bags or tupperware for preservation.
Crockpot Christmas candy recipes can last up to two weeks in the fridge. They can also be kept in the freezer but with the exception that they may not look very fine when they are defrosted.
You can also make your Christmas candy recipe on a stove. You can do this by adding the almond bark and chocolate chips to a large pot and setting the stove to low heat. Allow the almond bark and chocolate to melt while also stirring. Then add in the peanut butter, peanuts and pecans and stir, then spoon into the muffin liners.
Variations
You can use Rice Krispies instead of peanuts, if you want to or if you are allergic to peanuts.
You can also substitute peanuts with Pretzels, you can use 2 cups of slightly crushed pretzels for this purpose.
You can add crunchy chow mein noodles to the recipe. Add them to the recipe after the almond bark and chocolate have melted.
