A slow cooker chocolate candy recipe by Trisha Yearwood contains white almond bark, semisweet chocolate chips, German's sweet chocolate and peanuts. MeeMaw's Texas tumbleweed candy recipe by Paula Deen calls for white almond bark, butterscotch chips, peanuts and potato sticks.
To make the slow cooker chocolate candy, place 2 pounds of salted dry-roasted peanuts inside a 4-quart slow cooker, and add 4 ounces of German's sweet chocolate. Sprinkle 12 ounces of semisweet chocolate chips on top before covering all the ingredients with 2 1/2 pounds of white almond bark. Cook the mixture on the low setting for three hours, and do not disturb the mixture at all during this time. When the three hours are up, stir the candy mixture to blend all the ingredients together, and fill cupcake liners about halfway up the sides with the mixture. The candy is ready to consume when the chocolate is set.
To make MeeMaw's Texas tumbleweed candy, use a microwave oven or a double boiler to melt 12 ounces of white almond bark and 6 ounces of butterscotch chips. Stir the melted ingredients to thoroughly combine them, and fold in 1 pound of roasted salted peanuts and 3 cups of potato sticks. Place tablespoonfuls of the mixture on waxed paper. When the candy is completely cool, keep it in an airtight container.