St Patrick’s Day Crockpot Candy

Ingredients

34.5 ounces honey roasted dry roasted peanuts, I used planters
48 ounces vanilla-flavored candy coating, Almond Bark or CandiQuik
11.4 ounces Dark Chocolate Mint M&Ms
Garnishes: seasonal sprinkles, I used shamrocks, gold coins, and green & white jimmies

Directions

Layer peanuts and then vanilla candy coating into the crockpot (I used a 5-quart). Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
Turn off the crockpot. Reserve 1/2 cup M&M’s.

When you are ready to scoop, pour remaining M&M’s into the crockpot and fold in.

Working quickly, use a 1-tablespoon scoop to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once the entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.

Allow the candy to cool completely.