Slow Cooker Chocolate Covered Nuts Food

SLOW COOKER CHOCOLATE CANDY

Steps:

• Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

SLOW COOKER CHOCOLATE-COVERED NUTS

Steps:

• Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces.
• Cook on Low for 2 hours before stirring to mix evenly.
• Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.

EASY CHOCOLATE-COVERED RAISINS (CROCK-POT)

Steps:

• Put chocolate ( milk and white) in crock pot on low.
• stir after 30 minutes to blend.
• continue cooking 10 minutes.
• add in raisins, blend.
• with teaspoon drop onto wax paper.
• let cool.
• enjoy!

SLOW COOKER CANDIED NUTS

Steps:

• In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.

CHOCOLATE COVERED NUT CLUSTERS (SLOW COOKER) RECIPE - (4.3/5)

Steps:

• Place nuts of choice in the bottom of a 3 to 4-quart slow cooker. Layer chocolate bark, chocolate chips, and shortening on top of the nuts in the order given. Cover and heat on LOW setting for about 1-1/2 hours or until chocolate has completely melted, stirring every 20 minutes to prevent scorching. Drop by tablespoons (or teaspoons for bite size candies) onto waxed paper or parchment paper. Immediately, decorate tops with assorted sprinkles, if desired. Set aside to cool and harden for at least 2 hours. Store in an airtight container. (I refrigerate them.)

PURIM CHOCOLATE-COVERED NUTS

Steps:

• In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat until all the water is gone and the sugar crystallizes on the nuts.
• Pour almond slivers out onto a well-greased baking sheet.
• Separate clumps with a greased fork.
• Bake in a preheated 350 degree F oven about 15 minutes.
• Be careful not to burn.
• Melt chocolate over low heat with constant stirring.
• When candied almonds have cooled, dip into melted chocolate.
• Place on foil to set.

CHOCOLATE-COVERED CORN NUTS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
• Lay a sheet of parchment paper on a work surface or baking sheet.
• Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
• Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.