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Add the entire 16 ounces of unsalted dry roasted peanuts to a large slow cooker.

Add the entire 16 ounces of roasted and salted cocktail peanuts to the slow cooker.

Stir the peanuts briefly with a spatula to combine them.

Pour in the entire 12-ounce bag of mini semi-sweet chocolate chips, spreading them evenly over the peanuts.

Add the entire 11 1/2-ounce bag of milk chocolate chips on top of the semi-sweet chips.

Distribute the entire 10-ounce bag of Reese's peanut butter chips over the chocolate chips.

Stir the chips and peanuts together with the spatula until just combined.

Break the 1 pound of vanilla candy coating (almond bark) into several smaller pieces and place them on top of the mixture in the slow cooker.

Cover the slow cooker with its lid and set it to the "low" heat setting. Cook for 2 hours.

After 2 hours, remove the lid. The candy coating and chocolate chips should be melted. Stir the mixture thoroughly with the spatula until all ingredients are well combined and coated.

Replace the lid and continue cooking on low for another 30 minutes.

Once cooked, use an ice cream scoop to portion the warm, gooey mixture into individual paper cupcake cups arranged on a tray.

While the candy is still warm and before it completely cools and hardens, sprinkle with red and green sprinkles for a festive touch.

Allow the candies to cool completely and harden before serving. This will take approximately 1 hour.


Add the entire 16 ounces of unsalted dry roasted peanuts to a large slow cooker.

Add the entire 16 ounces of roasted and salted cocktail peanuts to the slow cooker.

Stir the peanuts briefly with a spatula to combine them.

Pour in the entire 12-ounce bag of mini semi-sweet chocolate chips, spreading them evenly over the peanuts.

Add the entire 11 1/2-ounce bag of milk chocolate chips on top of the semi-sweet chips.

Distribute the entire 10-ounce bag of Reese's peanut butter chips over the chocolate chips.

Stir the chips and peanuts together with the spatula until just combined.

Break the 1 pound of vanilla candy coating (almond bark) into several smaller pieces and place them on top of the mixture in the slow cooker.

Cover the slow cooker with its lid and set it to the "low" heat setting. Cook for 2 hours.

After 2 hours, remove the lid. The candy coating and chocolate chips should be melted. Stir the mixture thoroughly with the spatula until all ingredients are well combined and coated.

Replace the lid and continue cooking on low for another 30 minutes.

Once cooked, use an ice cream scoop to portion the warm, gooey mixture into individual paper cupcake cups arranged on a tray.

While the candy is still warm and before it completely cools and hardens, sprinkle with red and green sprinkles for a festive touch.

Allow the candies to cool completely and harden before serving. This will take approximately 1 hour.
