Ingredients for Almond Chocolate Fudge
- Dry Roasted Salted Peanuts
- 24 ounces semi-sweet chocolate chips
- 12 ounces German chocolate
- 8 ounces white chocolate bark
- 1 cup chopped almonds
- 1 teaspoon vanilla extract
- vegetable cooking spray, as needed
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How to Make Almond Chocolate Fudge
- Spray a 5-quart slow cooker with vegetable cooking spray.
- Add 1 cup of chopped almonds to the bottom of the slow cooker.
- Layer 12 ounces of semi-sweet chocolate chips over the almonds.
- Add 6 ounces of German chocolate over the semi-sweet chocolate chips.
- Layer 4 ounces of white chocolate bark (or a combination of white and dark chocolate bark – see recipe notes).
- Repeat layers 3-5 once more.
- Add 1 teaspoon of vanilla extract to the topmost layer.
- Cover the slow cooker and cook on low for 3 hours without removing the lid.
- After 3 hours, remove the lid, stir the fudge until smooth and creamy.
- Cover the slow cooker and let the fudge cool completely in the slow cooker (approximately 2-3 hours).
- Once cooled, stir the fudge again to ensure even consistency.
- Drop spoonfuls of fudge onto waxed paper or parchment paper and let set completely at room temperature.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
118g
Fat
71g
Carbs
14g
