Crockpot Peanut Clusters - Easy last minute Holiday Candy

Lisa, my sister-in-law, called and told me about a recipe for Crockpot Peanut Clusters that Grandmother Bennett made. She told me how wonderful they were and insisted that I must make them immediately!  What a time saver I thought!  All you have to do is throw everything in the Crockpot in order, set to low, and let it go for 3 hours. 

Enough said I'm in!

PRINTABLE RECIPE

Here's what you'll need:

2-16 oz jars of roasted salted peanuts (to cut salt use 1 jar salted and 1 jar unsalted)

12 oz semi sweet chocolate chips

4 oz German Baking Chocolate

1 pound chocolate almond bark

1 pound white almond bark

My first crockpot was to small so I pulled out the big daddy and threw in the peanuts.

Next comes the bag of chocolate chips. {Except the few that hopped in my mouth - giggles}

Next comes the German Chocolate.

And finally the almond bark.  Close the lid and cook on low for 3 hours.  Stir everything together and scoop out onto wax paper. 


Easy Right!  Well here is where I ran into trouble.  Apparently my crockpots low setting is pretty hot.  The friggin' peanuts burned.  And not just the outside of the peanut.  I mean some of them were burnt all the way through!  Yuck!


I went ahead and scooped out the candy. About half to three quarters of the peanuts were OK.  Once they cooled I took one to Gary to get his reaction.  He ate it.  He didn't make a funny face or spit it out.  He even commented that they were good.  Later he came in the kitchen and got another one.  This time after he ate it he just stared at me.  What - I said?  Nothing -he said.  So the next day he grabbed another one.  I thought for sure I was in the clear and that we were good to go.  So I asked the bold question.  Do you think these are good enough to give away as gifts?  No, not really - Gary said.  That's what I thought!  Finally that evening before I could bear throwing it all away Gary grabbed another one.  He took a bite and said - I know what's wrong - the peanuts taste burnt!  Busted!!


So when I do it again {next year} here is what I will do different.  I will either cook on low for 1 hour, stir, and then stir every 15 minutes until the chocolate is all melted.  OR I will try using my warm setting for 3 hours.


My sister in law swears these are awesome!  I know they would be if my crazy Crockpot didn't cook so hot.

This made 140 pieces of candy!  Holy Smokes, that a bunch!

3 DAYS TIL CHRISTMAS - WOOHOO!!!!

No Fail Chocolate Pecan Fudge

Today I'm sharing my favorite sweet Christmastime goodie. Chocolate Pecan Fudge.  Doesn't fudge just scream IT'S CHRISTMAS?  My Grandma Patterson used to always have fudge and peanut clusters sitting around the house during the holidays.  I asked her for the fudge recipe one time.  She giggled and said sweetie I just use the recipe on the back of the chocolate chip bag.  The one that uses evaporated milk.  It never fails!  

PRINTABLE RECIPE

Here's what you'll need:

3 cups sugar

10 oz evaporated milk

4 tablespoons of butter

1/2 tsp salt

4 cups mini marshmallows

3 cups chocolate chips

2 teaspoons vanilla

1 cup chopped pecans

Line a 9x13 pan with foil.  Chop the pecans.  Combine the chocolate chips and marshmallows in a bowl.  Have the vanilla ready to go.

Combine sugar, evaporated milk, butter, and salt in a medium size thick saucepan.  Bring the mixture to a full rolling boil over medium heat, stiring constantly.  Boil for 5 minutes again stirring constantly.

The mixture will come to a boil on medium heat!  Don't go higher than this.

It is VERY important to start the 5 minute countdown when the mixture is at a full rolling boil.  It should look like this.


After 5 minutes turn off the heat, pour in the marshmallows, chocolate chips, and then the vanilla.  Stir until combined and melted.  Add the pecans.  Stir until combined.  Pour the fudge into the prepared pan.  Let cool for 15 minutes or so then cover and place in the refrigerator for 2 hours or until firm.  Lift fudge from the pan and cut into 1 inch pieces as needed.  

The fudge is best eaten at room temperature. So creamy and chocolatey!

Enjoy,

Shannon

Bitten by a Vampire Cupcakes

Check these out!  Eat them if you dare.

Bake up some vanilla cupcakes. Homemade or box mix.  Whatever floats your boat :-).

Hollow out the center by cutting into the cupcake at an angle in a circle.

Cut the cone part off leaving a flat piece of cupcake to put back on.

Throw some cherry pie filling into the food processor and blend until smooth.

Fill all the cupcakes with some blood (cherry pie filling) and then put the cupcake top back on to seal.

Frost with white frosting.  Marshmallow, cream cheese, or your favorite.  Homemade or purchased.  I used marshmallow. 

Make bite marks.  Drizzle a little blood for extra effect.

Wrap em' up and take them to a Halloween party!

Vanilla Cupcakes
Recipe Makes 12 cupcakes


1/2 cup unsalted butter at room temperature
1 cup sugar
2 large eggs, seperated at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar


Preheat oven to 350.  If using liners place them in a muffin pan.  Otherwise grease the muffin pan.


Beat butter until soft.  Add sugar and beat until light and fluffy.  2 to 3 minutes.  Add the yolks 1 at a time.  Add the vanilla and beat until combined.


In a separate bowl combine flour, baking powder, and salt.


Add milk and four mixture alternately until combined.


In a small bowl beat the egg white until foamy.  Add cream of tarter and beat until stiff peaks form.  Fold white into cupcake batter.  Do not over mix.


Fill cupcake liners and bake for 15 to 20 minutes or until toothpick inserted into the center comes out clean.  Cool before frosting.


Marshmallow Frosting
Will frost 24 cupcakes


2 Tablespoons milk
6 Tablespoons sugar
1 package mini marshmallows
2 Tablespoons boiling water
1/2 teaspoon vanilla


In a small saucepan combine the milk and sugar.  Warm over low heat for about 6 minutes.  Do not stir.


In a double boiler heat the marshmallows.  If you don't have a double boiler use a sauce pan with water and a glass or metal bowl.  Do not let the water touch the bowl.  When soft add boiling water and stir until smooth.


Remove from heat and add vanilla.


Add in sugar mixture and beat with an electric mixer on medium speed.  Keep beating until semi cool.


Spread over cupcakes.


Warning about Marshmallow Frosting.  IT IS EXTREMELY STICKY AND HONESTLY KIND OF A PAIN TO WORK WITH.  But it tastes so good!

PRINTABLE RECIPE

Quote of the Day

People are as happy as they make up their minds to be.

~Abraham Lincoln

Submited by Amber @ Peg's Recipe Box and Aunt Peg's Jewelry

Submit your favorite quote here

Cheers,
Shannon


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