Slow Cooker Chocolate Candy
2 pounds pecans or dry roasted peanuts
4 (1 oz.) squares German sweet chocolate
1 (12 oz.) bag semi-sweet chocolate chips
1 lb. pkg. white almond bark
Place nuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the nuts, beginning with the sweet chocolate, followed by semi sweet, then white almond bark. Set the temperature on low and cook for 3 hours. DO NOT STIR MIXTURE. After 3 hours stir the mixture. Drop the candy into cupcake liners two tablespoons per liner. Allow the candy to cook by placing in refrigerator for about half hour. Take out of cupcake liners. Makes 30-40 pieces.
This recipe is published in the Women's Commission of Southwest Louisiana's new cookbook, "What's Cooking?" that is available at the Fall Conference on Thursday, October 21, 2010, at the Lake Charles Civic Center.