Ingredients

The following ingredients have 144 Servings
  • 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)

Instruction

  • 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 scooper 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.