Slow Cooker White Chocolate Halloween Ghosts

Serves 20 in about 2 hours. Salted dry roasted goes in first, and candy googly eyes finishes the pot.

Ingredients

• 2 lbs white melting chocolate (white almond bark or candy coating)
• 4 oz white sweet baking chocolate
• 2 cups white chocolate chips
• 16 oz salted dry roasted peanuts
• 16 oz unsalted dry roasted peanuts (or use all salted)
• Candy googly eyes
• ¼ cup semi sweet chocolate chips (howling mouth)

Method

1. Line 3 baking sheets with parchment (this recipe makes a lot!).
2. In a 5 qt or larger slow cooker, add the white melting chocolate, white sweet baking chocolate, and white chocolate chips. Put the lid on and set to LOW for 1-2 hours, while stirring now and then (you will want to check it to make sure it is not burning).
3. When the chocolates are all soft and melted, stir to combine them.
4. Stir in all of the nuts to the slow cooker and stir them in well. Put the lid on and switch setting to Warm, or turn off the slow cooker (but leave the crock in the housing to stay warm).
5. Use an ice cream scoop or a Tablespoon, depending on how large you want your ghosts, to scoop small mounds onto the parchment paper. You can shape them a little to resemble ghosts.
6. Set the eyes on, and an upside down chocolate chip for the howling mouth.
7. After you have used all of the mixture, Rinse your crock with hot water.
8. The candies will take about an hour to cool and set. When they are set, transfer to an air tight container. These keep well for a week or so, and are wonderful to give out to trick-or-treaters, or as Halloween party favors.

More slow cooker ideas are in the slow cooker collection.