Mr Bud’s Sustainable Crockpot Candy. Yum.

By on March 28, 2011

Donna Brown,  from Trenton, Tennessee, (population 9,866) got this recipe from a man in her church known as Mr. Bud,  perfect for church fund raisers.  Too easy. Thanks, Donna, and Mr. Bud. Use fair trade chocolate* and almond bark as well as organic peanuts and it’s – ta-da – sustainable.

Mr. Bud’s Crockpot Candy

Makes 150 pieces

1        16 oz. jar roasted, unsalted organic peanuts**

1        16 oz. jar roasted, salted organic peanuts

1        12 oz. package fair trade semi-sweet chocolate chips

1        bar (4 ozs.) fair trade german chocolate, broken into pieces

3        lbs. (two 24 oz. pkgs.) fair trade white almond bark, broken into pieces

Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on low 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly.

NOTE: This candy is made best by following the recipe to the letter. Make other variations and changes at your own risk, as this is the voice of experience speaking. Please take into consideration that it may alter the quality of the finished product. Thank you and LOL!

*How to find fair trade chocolate: Most chocolate lovers do not know that the majority of the world’s chocolate is produced on West African cocoa farms by exploited children working in dangerous, unregulated conditions. Fortunately, numerous small chocolate companies offer cocoa products that are Fair Trade certified, which helps farmers improve lives and working conditions and bans the worst forms of child labor. Even big companies are catching on. Earlier this year, corporate giant Cadbury announced plans to achieve Fair Trade certification by this summer. The following steps will help you satisfy a chocolate craving in good conscience.

**How to find organic peanuts:  Look for the USDA organic symbol.  We like these from Purcell Mountain Farms in Idaho. Healthy food from healthy soil:  Order online. Yum. Yum.



About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”