Crockpot Chocolate Candy

I got this recipe from my friend, Mary-Clare.  I just finished it earlier this morning.  Very good.  Would make great gifts.  Simple & easy too.

1. Crockpot
2. 200 small cupcake liners *
3. 2 pounds salted dry-roasted peanuts
4. 4 ounces German’s sweet chocolate
5. 1 12-oz package semisweet chocolate chips
6. 2½ pounds white almond bark

* I say 200 because I filled them more than I should've & I used probably 150 of the liners.

Place the peanuts on the bottom first.


Then put all the chocolate on the top of the peanuts. Set the temperature on low and cook for 3 hours. Do not stir the mixture.  After 3 hours, stir the mixture with a wooden spoon until smooth.    

 Drop the candy into cupcake pan liners.  Allow the candy to cool completely.
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Macaroni and Cheese with Crumb Topping

Ingredients

• 1 pound uncooked macaroni (any kind you like)
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• 4 ounces processed cheese food (eg. Velveeta), cubed
• Dry bread crumbs (Planko gives a crunchy topping)

Directions

Cook macaroni according to package directions.

In a saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add the cheeses, stirring until cheese is melted.

Drain macaroni.               

Transfer macaroni to a greased baking dish. Pour cheese sauce over macaroni; mix well.

Sprinkle bread crumbs over top.

Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.