These candies are a wonderful treat during the Christmas season. They also make nice gifts or party favors. I served them at a Christmas Sweet Swap I hosted for the ladies at church. Everyone wanted the recipe. The slow cooker makes these candies a snap!
by Elizabeth Savoie Dronet from Southern Living
1 16oz jar dry-roasted peanuts
1 9.75oz can salted whole cashews
2 cups pecan pieces
18 2oz chocolate bark coating squares, cut in half
1 12oz pkg semisweet chocolate morsels
4 1oz bittersweet chocolate baking squares, broken into pieces
1 Tbsp shortening (Crisco)
1 tsp vanilla extract
Combine first 7 ingredients in a 5 quart slow cooker, cover and cook on low for 2 hours. Stir to coat and add vanilla. Drop by spoonfuls onto wax paper. (You’ll need a lot.) Let stand for 2 hours. Store in airtight container. Makes about 6 dozen. They keep for some time, so you can plan to serve them at more than one function.
*If the candies look too dry and chalky, add a Tbsp more of Crisco to bring back the gloss.
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