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Linda McComas

Chocolate Nut Candies


  • 1 (16-oz) jar dry-roasted peanuts 
  • 1 (16-oz) unsalted, dry-roasted peanuts 
  • 18 (2-oz) chocolate bark coating squares, cut in half 
  • 2 cups (12-oz) package semi-sweet chocolate morsels 
  • 1 (4-oz) package German chocolate baking squares, broken into pieces 
  • 1 (9.75-oz) can salted, whole cashews 
  • 1 teaspoon vanilla 


Combine first five ingredients in a 3 1/2 or 4 quart slow cooker. Cover and cook on low for two hours, or until melted. Stir chocolate nut mixture; add cashews, vanilla, stirring well to coat cashews. Drop nut mixture by heaping Tablespoons onto wax paper. Let stand until firm. Store in an air-tight container.