I had to look for a beef Wellington recipe that would work because one of my friends has celiac disease. The amazing and incredibly simple gluten-free pastry recipe!
| Prep Time: | 5 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 85 |
| Yield: | 170 candies |
Ingredients
- 2 (16 ounce) jars dry-roasted, salted peanuts
- 1 (12 ounce) bag semisweet chocolate chips
- 4 (1 ounce) squares unsweetened chocolate, broken into pieces
- 3 pounds white bark, broken into pieces
Instructions
- Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
- Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
- Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.
- Feel free to use German chocolate instead of unsweetened.
Reviews
This recipe was an epic failure for me even though I followed the recipe without any deviations. The recipe instructions are to not remove the cover for 3 hours. I went and checked on it after 2 hours and that’s when I noticed the chocolate was not melting because it had seized. I believe this could have been avoided had the bark been added to the bottom of the slow cooker rather than the peanuts at the bottom. The peanuts prevented the chocolate from melting. I also think it should be cooked on high and maybe stirred halfway through. Once the chocolate has seized there is nothing that can be done to salvage it. Quite an expensive recipe to have to throw it away.