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“Easy, only 3 ingredients and looks so pretty, so this on the internet from the Slow Roasted Italian and have to save it here for Easter.”
READY IN:
2hrs 30mins
SERVES:
24
YIELD:
12 dozen
UNITS:
US

Ingredients Nutrition

  • 34 12 ounces honey roasted dry roasted peanuts
  • 48 ounces vanilla candy coating (Almond Bark)
  • 11 12 ounces m&m milk chocolate

Directions

  1. Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature without lifting the lid.
  2. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).
  3. Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
  4. Turn off crockpot. Reserve 1/2 cup M&M's.
  5. When you are ready to scoop, pour remaining M&M's into the crockpot and fold inches.
  6. Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.
  7. Allow the candy to cool completely.
  8. Serve and enjoy!

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