Photo: Spencer Olson
This recipe might not be what comes to your mind when you think of candy, but you’ll keep eating one after the other—Crockpot Candy. Think of a Nut Goodie bar (Pearson’s Candy); the butterscotch chips in this recipe truly make it.
In addition to the chocolate, cinnamon brings warmth to the treat. As for the chili powder, it doesn’t make the candy spicy; it opens up your taste buds’ receptors and brings out the other flavors. This is true for Mexican hot chocolate with chili powder, which enhances the drink’s flavor.
This simple recipe is always a holiday favorite at our family gatherings; it’s easy to make and serves up simple snacking food. No fork or knife are required—it’s also a nice little dessert before bed.
But the fun doesn’t stop there; experiment with your favorite chocolate—dark or bittersweet—and infuse some mint.
Crockpot Candy
- 8 oz. German chocolate, roughly chopped
- 10 oz. semi-sweet chocolate chips
- 11 oz. butterscotch chips
- 20 oz. almond bark, roughly chopped
- 1 tsp. cinnamon
- ¼ tsp. chili powder
- 16 oz. peanuts
- white chocolate, to drizzle (optional)
In a crockpot over low heat, add all the ingredients (except peanuts and white chocolate). Once ingredients are melted, add in peanuts. Using a spoon or a cookie scoop, scoop candy mixture onto a parchment-line cookie sheet. Once cool, drizzle candies with white chocolate. Enjoy.
Spencer Olson, who is from the area, continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
