Oreo White Chocolate Crockpot Candy

Ingredients

24 ounce package vanilla almond bark
4 ounce Baker’s White Chocolate bar
2 cups chopped mini twisted pretzels
4 cups chopped Oreo cookies, about 3 sleeves or 1 regular-sized package
2 cups mini marshmallows
1/2 cup mini chocolate chips

Directions

Reserve 1/2 cup each of pretzels, cookies, and marshmallows for decorating the tops of the candies.

Break apart almond bark and white chocolate bar and place in the crockpot.

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 almond bark and white chocolate are fully melted and smooth. Continue cooking on LOW if needed for 15 minute increments until everything is melted and stirs together smoothly.

Stir in chopped pretzels and cookies until combined.

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

Just before you are ready to form the candies, stir in the mini marshmallows. Sprinkle a handful of mini chocolate chips across the mixture and swipe your spoon or spatula through the mixture just once to create a chocolate swirl throughout the Oreo cookie candy.

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

Sprinkle the tops with reserved pretzels, cookies, and marshmallows.

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 chocolate 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.