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2 ratings, avg : 5.00

Super addictive peanuts covered in chocolate. Made effortlessly in the slow cooker, eaten effortlessly with ice cream. Or just on their own.

This was supposed to be a post with two slow cooker recipes for ice cream toppings. But food photography is proving to be the hardest thing to do with a puppy at my heels. I managed to take some photos while Westley was asleep in a corner, but I was in such a hurry to get them done (table was near his nose level – this is dangerous, also ice cream was melting in this horrible heat) that I forgot to use the second topping. So, I’m splitting the post into two parts.

Part one, chocolate covered peanuts. It’s one of those that hardly warrants the term “recipe”, but there you go. It’s too good not to share. It’s also ridiculously easy, since the slow cooker does all the work. Sure you can make this in a saucepan, but this way you don’t have to watch it at all, or even stir until right at the end.

The peanuts are really tasty and go extremely well with ice cream. I adore the chocolate–salt combo, so I’ve used salted peanuts here. If you prefer something milder go ahead and switch to unsalted. But it would be a shame if you did…


300 gr (just over 1 1/2 cups) peanuts, roasted and salted

140 gr milk chocolate

90 gr dark cooking chocolate

Step 1

Put the peanuts into the slow cooker insert. Break up the chocolate and add that too. Turn on low and leave for about 1 ½ hours or until chocolate is melted. Stir well to coat all peanuts. Turn off slow cooker.

Step 2

Take the insert out of the base and let cool slightly (so you can hold it). Tip the contents onto a baking tray lined with grease-proof paper. Spread out and leave to cool so the chocolate hardens. Break into pieces and store in the fridge in summer, or at room temperature if weather allows.

Serving suggestion in photo: vanilla ice cream, sour cherry sauce (store bought) and of course, chocolate covered peanuts.

2 ratings, avg : 5.00

So, what do you think? Leave me a comment!

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