Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, September 1, 2014


1 jar (16-oz) unsalted peanuts

1 jar (16-oz) salted peanuts
1 bag (12-oz) semisweet chocolate chips
1 bag (12-oz) milk chocolate chips
2 bags (10-oz) peanut butter chips
2 pkg (1-lb) white almond bark

Layer the ingredients, in the order given, a large crockpot or SLOW cooker. Put lid on cooker, turn on low setting and leave for 2 hours. Remove lid and stir. Replace lid and leave for another 30 minutes. Stir again and then using a spoon place drops of mixture onto nonstick aluminum foil or waxed paper. Allow to harden for at least an hour.

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