Crockpot Christmas Candy

Good heavens!  Made this tonight for our Christmas Goody plates for the neighbors.  SOOOO good!  The white chocolate and peanut butter chips are a lovely twist on an old favorite.  Make some, you will LOVE it!
1 - 16 oz jar unsalted peanuts

1 - 16 oz. jar salted peanuts

1 - 12 oz bag semi-sweet chocolate chips

1 - 12 oz bag milk chocolate chips

2 - 10 oz bag peanut butter chips

2 - 1 lb pkg white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 90 minutes. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Almond and Coconut Chex Mix

Ingredients:
1 (14 oz-17 oz) box of Rice OR Corn Chex cereal
1 (7 oz) bag of sweetened coconut
1 (5 oz) bag of almonds (about 1 1/3 cup)
1 1/2 cups sugar
1 1/2 sticks (3/4 cup) margarine or butter
1 1/4 cups light corn syrup (like Karo syrup)
Dash of salt

Directions:
Spray a LARGE (the biggest you can find!) bowl with non-stick cooking spray. Pour in the entire box of Chex cereal, coconut, and almonds. Gently mix together.

Mix together the sugar, butter, light corn syrup, and dash of salt in a medium saucepan over high heat. Bring to a full boil, turn heat down to medium, and cook for three minutes, stirring constantly. Pour over the cereal mixture in the big bowl and stir evenly.  Spread cereal evenly on wax paper and let cool (even though it's delicious to eat while warm, too!).

Found this on the blog, http://www.sixsistersstuff.com/2011/11/gooey-almond-and-coconut-chex-mix.html
I admit, I kinda wanna be the seventh sister!!  :-)

Salted Carmel Pretzel Bark

Salted Carmel Pretzel Bark-

 

½ bag of mini pretzel twists

2 sticks of butter

1 cup of brown sugar

1 bag of chocolate chips

Sea salt or table salt

 

 

Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.
• In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
• Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes
• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute
• Spread the chocolate chips around with a spatula until mostly melted.
• Sprinkle generously with salt.
• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
• When it comes out of the freezer, break it up into uneven chunks with your hands and serve

Almond Roca

1t. & 1 c. butter, divided
1 1/2 c. sugar
1 T. light corn syrup
3 T. water
1 c. almonds, coarsely chopped
1 T. almonds, finely chopped
3/4 c. chocolate chips

1. With 1 teaspoon of butter, coat a cookie sheet and spread out the 1 c. of coarsely chopped almonds.  Set aside.
2. Melt 1 cup of butter in a medium pot. Add the sugar, corn syrup, and water. Cook, stirring frequently, until the mixure reaches 290 degrees (just before hard crack stage) on a candy thermometer.
3. Working quickly and carefully, pour the hot mixture over the almonds on the cookie sheet.
4. While still hot, sprinkle the top of the candy with chocolate chips. Using  a flat spatula, lightly spread the chocolate over the candy as they melt. Sprinkle the finely chopped almonds over the top.
5. Let the chocolate cool before breaking the candy into 1-2″ pieces. Arrange in a bag, tin, or on a plate.