The recipe is super simple. The crock pot does all the work. The hardest thing for me was finding enough muffin tins to hold all the candy. This recipe makes A LOT.

What I did was set the candy in the mini muffin liners in muffin tins for a few minutes, then transferred the candy to multiple cookie sheets and a pizza pan, while I filled up the muffin tins over and over.

If you place a clean kitchen towel over the crock pot under the lid, it will absorb any condensation, and keep it out of the candy.

• 2 cups dry roasted peanuts
• 1 cup chopped pecans
• 1 ½ cups creamy peanut butter
• 1 lb vanilla almond bark
• 1 lb chocolate almond bark
• 12 oz dark chocolate chips
• ¼ cup sprinkles optional
• Muffin tin
• Mini Muffin liners

Add the almond bark, chocolate chips, peanut butter, peanuts, and pecans to your crock pot.

Cook on LOW for 2 hours or HIGH for 1 hour. Stir every 20 minutes.

Once candy is completely melted, give the mixture another stir.

Place the muffin liners into muffin tins. Doing this will help the muffin liners keep their shape.

Spoon two teaspoons of the chocolate mixture into each muffin liner.

Top with sprinkles, if using.

Place in the refrigerator for 1-2 hours until firm. Keep refrigerated.