Ingredients

3 cups white baking chips, divided
24 ounces white almond bark, 4 ounces for drizzle
32 ounces dry roasted peanuts
4 cups tiny pretzel twists, break some if you like
4 additional ounces white almond bark, for drizzle, optional
pink food coloring
1/2 cup Valentine’s Day M&Ms
1/2 cup assorted Valentine’s Day sprinkles

Directions

Layer the ingredients in the crockpot: In a large crockpot, add 1 cup of white baking chips first. Then, add peanuts (salted and unsalted), followed by the 20 ounces of white almond bark (reserve about 4 ounces for the drizzle), and finally the remaining 2 cups of white baking chips on top.

Cook the mixture: Place the lid on the crockpot and cook on low for 1 to 1.5 hours.

While it’s cooking, prepare two baking sheets by lining them with parchment paper. This will be where you place the candy.

Stir and add pretzels: After cooking, remove the lid and stir the melted chocolate and peanuts together. Add the broken pretzel twists to the crockpot and stir until everything is well-coated in the chocolate mixture.

Scoop the candy: Using a large cookie scoop (about 3 tablespoons), scoop out candy balls and place them on the prepared baking sheets about 1 inch apart.

Garnish the candy: You can either garnish immediately with M&Ms and sprinkles before the chocolate hardens, or proceed to add a pink drizzle before garnishing. Let the candy cool completely after decorating.

Optional pink drizzle: If you’d like a pink drizzle, melt 4 ounces of almond bark in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Add 1-2 drops of pink food coloring and stir until the desired color is achieved. Use a fork to drizzle the pink almond bark over the candy, then immediately add M&Ms and sprinkles.
Let the candy cool completely.