A special thanks to http://mommascookbook.blogspot.com/ for inspiring this recipe. As promised, I am adding some desserts and sides to go along with the meats. I love BBQ as much as anyone, but even I can't eat pulled pork and brisket everyday for lunch and dinner. That in mind, I present my recipe for peanut bombs, and easy to make and great tasting dessert!
16 oz of salted peanuts
12 oz of milk chocolate chips
4 heaping tablespoons of smooth peanut butter
1 cup of m & m's
2 cups of mini marshmallows
Pour the peanuts into the crockpot and top with the 4 tablespoons of peanut butter. Add the chocolate chips on top and set your crockpot to 2 hours on low. I would recommend taking a look every 30 min or so to make sure you don't burn the the chocolate.
At the end of 2 hours (or sooner if your crockpot runs a little hotter) you should see something like this.
Although the chocolate chips may not appear be fully melted, they will coat the peanuts readily when stirred. Once you have stirred up the peanuts, add in the m & m's and stir again. Finally, add in the marshmallows and stir one more time. The marshmallows will disintegrate quickly, but will give the mixture a nice texture and color.
Using two spoons, form roughly rounded spheres of the mixture (make sure you turn your crockpot off to stop the chocolate from cooking any further) and place them on waxed paper to cool.
Put your tray into the fridge overnight to allow the peanut bombs to fully harden. You will be rewarded for you patience on this I promise.
After cooling down, your peanut bombs are ready to be enjoyed. The great thing about these is how flexible the recipe is. Dark or white chocolate can easily be swapped in as can all different types of nuts (almonds, cashews and walnuts to name a few). You can also easily swap out the m & m's and marshmallows for raisins, dried cranberries and other dried fruits. My roommate suggested I try graham cracker pieces for a smore like creation. As you can see, the combinations are endless.