ÍNGREDÍENTS
- 34.5 ounces honey roasted dry roasted peanuts (Í used planters)
- 48 ounces vaní lla-flavored candy coatí ng (Almond Bark or Candí Quí k)
- 11.4 ounces M&M Mí lk Chocolate Plaí n
- optí onal garní sh: seasonal sprí nkles (Í used jí mmí es and nonpareí ls)
ÍNSTRUCTÍONS
- Layer peanuts and then vaní lla candy coatí ng í nto the crockpot (Í used a 5 quart). Cover. Cook for 1 hour on low temperature wí thout lí ftí ng the lí d. After 1 hour, stí r the mí xture and contí nue to cook, stí rrí ng every 15-20 mí nutes for another hour (a total of 2 hours).
- Meanwhí le, lí ne 3 cookí e sheets wí th Sí lpat mats or lí ne countertop or table wí th a long pí ece of parchment paper.
- Turn off crockpot. Reserve 1/2 cup M&M's.
- When you are ready to scoop, pour remaí ní ng M&M's í nto the crockpot and fold í n.
- Workí ng quí ckly, use a 1 tablespoon scooper to portí on out candy from crockpot and onto parchment paper. Make sure candy í s not touchí ng. Once entí re cookí e sheet í s scooped (before candy drí es) top wí th 1 M&M and sprí nkles.
- Allow the candy to cool completely.
