I found this on Pinterest and can't wait to give it a try.  On the original recipe...they suggest that you follow the ingredients and directions to the letter...so be sure to do that.
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Full recipe at JustaPinch.com
Ingredients:
- 1 16 oz. jar dry roasted, unsalted peanuts
 -1 16 oz. jar dry roasted, salted peanuts
 -1 12 oz. package semi-sweet chocolate chips
- 1 bar (4 ozs.) sweetened german chocolate (green packaging), broken into pieces
- 3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces [there are several different brands, you'll just have to use the brand found in your area. manufacturer's have lowered the ounces in some packaging, so use the equivlaent of 3 lbs.(some packages of almond bark may have candy coating on the package)

Directions:
Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on LOWEST setting [on your appliance] for 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. Makes approximately 150 - 170 pieces, depending, of course, on how large you make the pieces.

**NOTE: There seems to be discrepancies in the terms crockpot and slow cooker. This recipe is for a crockpot which, when on low, will only melt the ingredients. A slow cooker will get hotter and start to cook the ingredients, thus resulting in an inferior product. Please be aware of what kind of appliance you have. It seems the older "crockpot" works best. There have been some who have burned their ingredients because their appliance is too hot. The makers and manufacturers of these appliances seem to interchange the description of their appliances calling slow cookers crockpots. It seems that Rival owns the name crockpot, therefore, others can't use the name crockpot, they are slow cookers. It's very confusing, but slow cookers, indeed, cook hotter, which could result in burning of this recipe. There are many discussions and explanations of this subject within the comments.

 
 
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Ingredients:
1 lb beef stew meat
1 small onion
1 small can mushrooms
1 can cream of mushroom soup
2/3 can milk
1/2 cup flour
Salt and Pepper (to taste)
Vegetable Oil

Directions:
In bowl mix some salt and pepper with your flour (approximately 1/2 to 1 tsp salt and pepper) amount depends on your taste...I would use less then add extra salt to the mixture in the crock pot in the last few minutes of cooking (to your taste).  Dredge your stew meat in the flour and brown on both sides in vegetable oil heated in skillet on stove top.  Place the browned beef in the crock pot...

Coarsely chop a small onion and put on the meat, cover with the undrained can of mushrooms.  Stir and cover.  Turn crock pot on high and cook for 1 hour...
After the first hour, stir the mixture and add can of cream of mushroom soup and 2/3 can of milk.  Stir mixture and put crock pot on low and cook for 2-3 hours.
While my main dish was slow cooking, I snapped some fresh green beans and put them in water on the stove with some salt and pepper and 3 slices of bacon and let them cook down until tender.  When there was about an hour cooking time left on the beef, I peeled some potatoes and put on to boil for mashed potatoes.  Just look at that Crock Pot Kettle Beef Tips...looking pretty dang yummy!
When the potatoes were almost done, baked up a batch of biscuits and sliced a tomato fresh from the Farmer's Market and walah!!!  We had a great meal!  We put the kettle beef over our mashed potatoes and our biscuits.
 
 
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Just finished making these and they were amazing - actually they still are ...it made a bunch!

Ingredients:
-Package of Refrigerator Sugar Cookie Squares
- Fresh Strawberries
- 1/4 - 1/3  cup sugar
- cinnamon
- aluminum foil
- whipped cream

Directions:
Preheat Oven to 350.  Spray a cookie sheet with Pam type spray.  Put flour on a cutting board.  Put a little flour on your hand and press the cookie dough square into a flat circle on the board and then place on the cookie sheet.  Lightly sprinkle cinnamon on the cookies and bake for 7-9 minutes. They will be soft. 

Carefully drape the cookie over a paper towel roll covered in aluminum foil.  Be careful as you do this so that they do not break.  (As soon as I got one on the roll..I gently pressed it down and if there is a small crack forming, I pressed it together while it was warm and pliable)  Let them cool completely before removing from the roll.

While the cookies are cooling, slice your fresh strawberries in a bowl and add the 1/4 to 1/3 cup sugar (depending on your taste) and set aside.
When the cookie forms have cooled - place on a saucer and fill with strawberries and top with whip cream.
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Next serve to your waiting husband LOL.

He loved them...as you can see - one is already gone and he is about to start on the next one.

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Like I said before...he loved them! 

Your hubby will too!