#peanutdelight

It's the perfect summer treat to enjoy the rich flavor of double chocolate ice cream with the satisfying crunch of roasted peanuts all in a cone.

Ingredients: 1 cup chocolate chips. 2 cups heavy cream. 1 can sweetened condensed milk. 1/4 cup cocoa powder. 1/2 cup roasted peanuts, chopped. 12 chocolate ice cream cones.

Instructions: In a microwave-safe bowl, melt chocolate chips in 30-second intervals until smooth, stirring between each interval. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk and cocoa powder into the whipped cream until fully combined. Pour melted chocolate into the mixture and fold until evenly distributed. Fold in chopped peanuts. Transfer the mixture into a piping bag or a large ziplock bag with the corner snipped off. Pipe the mixture into the chocolate ice cream cones, filling them to the top. Place filled cones upright in a container and freeze for at least 6 hours or until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This candy made in a crockpot is great for Easter or any other special event. The combination of creamy chocolate, crunchy peanuts, and sweet almond bark makes it very easy to make and very tasty. There is no doubt that Peter Cottontail will be back for more.

Ingredients: 1 pound almond bark. 4 ounces German chocolate bar. 1 1/2 cups dry roasted peanuts. 1 1/2 cups semisweet chocolate chips. 1 1/2 cups milk chocolate chips.

Instructions: The German chocolate and almond bark should be broken up into little pieces. Putting German chocolate, peanuts, semisweet chocolate chips, and milk chocolate chips in a slow cooker is a good idea. Set the heat to low, cover, and leave it alone for an hour. After an hour, mix the ingredients together. Stir the food every 10 minutes while it cooks on low for another 30 minutes. Place candy spoonfuls on baking sheets lined with wax paper. Let it cool all the way down before serving.

Prep Time: 10 minutes

Cook Time: 90 minutes