Ingredients

20 ounces salted roasted peanuts, divided
16.3 ounce jar of chunky peanut butter
24 ounce package vanilla almond bark
10 ounce bag Peanut butter chips, divided
1/2 cup semi sweet chocolate chips
15 Reese’s peanut butter cups, chopped

Directions

Set aside 1/2 cup of the peanuts to use on the tops of the candies.

In the following order, layer ingredients in the crockpot: remaining peanuts, peanut butter, peanut butter chips, and almond bark.

Cover with a lid and program the crockpot for one hour on LOW. Do not stir the candy during this time.

After one hour, stir the candy to determine if the peanut butter, peanut butter chips, and almond bark are all fully melted. (Mine were melted after 1 hour). Continue cooking on LOW if needed for 15 minute increments until everything is melted and stirs together smoothly.

Prepare sheet pans or a lengthy countertop by covering with parchment paper.

Just before you are ready to form the candies, sprinkle about 1/4 -1/3 cup of chocolate chips across the stirred candy. Swipe your spoon or spatula through the mixture just once to create a chocolate swirl throughout the peanut butter candy.

Use a cookie scoop or tablespoon to drop spoonfuls of the candy onto the parchment paper.

Sprinkle the tops with reserved peanuts and chopped Reese’s peanut butter cups.

Continue dropping the candies and sprinkling with the toppings.

After all of the candy has been scooped, melt the remaining bit of chocolate chips by microwaving in 30 second increments. Transfer melted chocolate into a small ziploc bag and snip the corner off of the bag to use it as a piping bag. Drizzle the melted chocoolate over the candies.

Allow candies to set. Peel the candies from the parchment paper and store in an airtight container on the counter top for up to a couple weeks or freeze for 3 months.