Crockpot Candy

filed under: Candy on January 22, 2021

Crockpot Candy is made with two kinds of chocolate, almond bark, peanuts, and peanut butter chips, all melted and blended together in a slow cooker. Try my Buttercream Candies for another sweet treat to satisfy your sweet tooth.

Crockpot Candy

Slow cookers are not just for savory dishes. They are perfect for making these crockpot candies. Let the slow cooker do all the work while you take a break. The only work you will have to do is dollop the blended ingredients onto a baking sheet and let the candies set in the refrigerator.

Stack of Crockpot Candy

Crockpot Candy Ingredients (full recipe in the recipe card below)

Peanuts: I used both salted and unsalted peanuts in the recipe. You could definitely get by with using all salted or all unsalted, whatever your preference.

Chocolate Chips: Semi-sweet chocolate chips are the best option.

German Chocolate: German chocolate adds even more sweetness to the candies. If you can’t find German chocolate, simply use semi-sweet chocolate in its place.

Almond Bark: Almond bark is also known as vanilla-flavored candy coating. It is made from vegetable fats instead of cocoa which is why it is not white chocolate. And, it doesn’t even contain any almonds in it…the name came from its use for covering nuts. But, it is still a popular choice for coating everything from fruits to nuts to crackers.

Flake Salt: Optional! I really enjoyed adding some salt to the top of the candy after it was spooned onto the sheet pan. It really enhances the chocolate!

Overhead of Chocolate in Crockpot

How to Make Crockpot Candy

This really is the easiest way to make candy. The only part that is a bit time-consuming is spooning out dollops onto the baking sheet. To make the candy, dump all the ingredients into a slow cooker. Cover it and cook on low for 2 hours and 15 minutes.

After cooking on low, stir the ingredients until they are all blended. Line a baking sheet (or four😉 ) with parchment paper. As I mentioned, this is the most time-consuming part of this recipe. So, put on some music and start spooning out dollops of the mixture and placing them on the lined baking sheets. I was able to get over 100 candies made, but it depends on the size you are making them.

Add some sprinkles or sea salt to some of the candies for a little variety. You can let them harden at room temperature. Or, to speed up the process, you can place them in the refrigerator to set. Store them in an airtight container, in the refrigerator, for up to a month.

Crockpot Candy from Overhead

Can I Make Crockpot Candy on the Stovetop?

Yes! Add all of the chocolate into a large, heavy-based pot over low heat. Cook while stirring occasionally until melted and smooth (about 15 minutes). Turn off the heat, then let cool for 5 minutes. Add in the peanuts and stir.
Line a baking sheet with parchment paper. Dollop spoonfuls of the mixture onto the lined baking sheet. Refrigerate for 20 minutes or until fully set.

Looking for More Candy Recipes?

Buttercream Candies

Chocolate Peanut Butter Fudge

Peanut Brittle

Candied Pecans

5 from 10 votes
Crockpot Candy
Prep Time
5 mins
Cook Time
2 hrs 15 mins
Chill
20 mins
Total Time
2 hrs 40 mins
 

Crockpot Candy is made with two kinds of chocolate, almond bark, peanuts, and peanut butter chips, all melted and blended together in a slow cooker.

Course: Dessert, Snack
Cuisine: American
Keyword: Crockpot Candy
Servings: 100 clusters
Calories: 82 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 jar (16 ounces) salted peanuts
  • 1 jar (16 ounces) unsalted peanuts
  • 1 bag (12 ounces) semi-sweet chocolate chips
  • 1 bar (8 ounces) German chocolate baking bar
  • cup peanut butter chips
  • 48 ounces (2, 24 ounce packages) white almond bark
  • sprinkles, for garnish (optional)
  • sea salt, for garnish (optional)
Instructions
  1. In the bowl of a crockpot, add salted peanuts, unsalted peanuts, semi-sweet chocolate chips, German chocolate, peanut butter chips, and almond bark.

  2. Place the lid on the crockpot and set it to low heat.

  3. Leave the mixture undisturbed for 2 hours and 15 minutes.
  4. Remove lid. Stir until all ingredients are incorporated.

  5. Line a baking sheet with parchment paper. Dollop spoonfuls of the mixture onto the lined baking sheet.

  6. Refrigerate for 20 minutes or until fully set.

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Comments

  • Sheila Stickell says:

    I’ve been making this for years, but use a can of a good brand of mixed nuts. Usually microwave the chocolates, but am going to try melting them on the stove this year.

  • Norma Sherwood says:

    Love this, I make it every year, so easy and
    really good

  • Cowscatsdogs says:

    Great recipe!! My most favorite way to make this goodness is in my heavy ceramic-coated cast iron Dutch oven kettle and … in the OVEN @ 190-degrees for “as long as it takes”. This, like in a crockpot, leaves me free to do other things while the “magic” is happening. I started making it in the oven because all of my crockpots can NOT be trusted— they get tooooo warm!