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| 5 lbs |
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Chocolate |
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| 4-5 lbs |
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Spanish peanuts, salted |
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| 1 |
Put cookie sheets in freezer to cool. Then cover with wax paper. |
| 2 |
Melt chocolate in crock pot on high. Remove from heat.
Roll out peanuts on wet towel to remove excess salt. |
| 3 |
Stir peanuts into chocolate. Spoon onto cold sheets. |
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| Ready in: 1 hour and 30 minutes |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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