Easter Crockpot Candy

INGREDIENTS

• 34.5 ounces honey roásted dry roásted peánuts (I used plánters)
• 48 ounces vánillá-flávored cándy coáting (Álmond Bárk or CándiQuik)
• 11.4 ounces M&M Milk Chocoláte Pláin
• optionál gárnish: seásonál sprinkles (I used jimmies ánd nonpáreils)

INSTRUCTIONS

1. Láyer peánuts ánd then vánillá cándy coáting into the crockpot (I used á 5 quárt). Cover. Cook for 1 hour on low temperáture without lifting the lid. Áfter 1 hour, stir the mixture ánd continue to cook, stirring every 15-20 minutes for ánother hour (á totál of 2 hours).
2. Meánwhile, line 3 cookie sheets with Silpát máts or line countertop or táble with á long piece of párchment páper.
3. Turn off crockpot. Reserve 1/2 cup M&M's.
4. When you áre reády to scoop, pour remáining M&M's into the crockpot ánd fold in.
5. Working quickly, use á 1 táblespoon scooper to portion out cándy from crockpot ánd onto párchment páper. Máke sure cándy is not touching. Once entire cookie sheet is scooped (before cándy dries) top with 1 M&M ánd sprinkles.
6. Állow the cándy to cool completely.

This article and recipe adapted from this site

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