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.

Stack of Crockpot Candy
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Crockpot Candy Ingredients

Peanuts: I used both salted and unsalted peanuts in the recipe. You could definitely get by using all salted or all unsalted, whatever your preference. Folks often add whatever nut they prefer, such as cashews. (Love that!)

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.

Overhead of Chocolate in Crockpot

What is the Best Slow Cooker to Use?

I use and recommend a 6-quart Crock Pot because it’s large enough for big batches of candy and also works for stews and roasts. It has digital timer settings so I don’t have to keep checking it, and it is reasonably priced at around $66 on Amazon. Or, Hamilton Beach has a great manual slow cooker (without the timer settings) that sells for around $30 at Walmart.

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.

Crockpot Candy from Overhead

How to Store Crockpot Candy

Be sure to let them harden at room temperature before storing. 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. I like to place them into an airtight container and use wax or parchment paper between the layers.

More Candy Recipes

5 from 27 votes

Crockpot Candy

Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Chill 20 minutes
Total Time 2 hours 40 minutes
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.
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Equipment

Ingredients

Instructions

  • In the bowl of a crockpot, add salted peanuts, unsalted peanuts, semi-sweet chocolate chips, German chocolate, peanut butter chips, and almond bark.
  • Place the lid on the crockpot and set it to low heat.
  • After the ingredients have started to melt, stir once. Cook for 1-2 hours.
  • Remove lid. Stir ingredients well.
  • Line a baking sheet with parchment paper. Using a spoon or cookie scoop, dollop heaping tablespoons of the mixture onto the lined baking sheet.
  • Refrigerate for 20 minutes or until fully set.

Video

Nutrition

Calories: 82kcal
Course: Dessert, Snack
Keyword: Crockpot Candy
Servings: 100 clusters
Calories: 82
Author: Amanda Rettke–iambaker.net

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  3. Hi! Thanks for the great recipe! I was just wondering if it needs to be the almond bard and not white chocolate specifically? Only because I have some high quality white chocolate chips that need to be used, and I don’t use them much.

  4. Hi Amanda, unfortunately I can’t do nuts of any kind, it’s not an allergy, just their consistency. Peanut butter is fine but any suggestions for a suitable replacement for the nuts would be greatly appreciated. Thanks

  5. Hi, does the the almond bark stabilize the chocolate so that it does not have to be in refrigerated all the time? If not, how much coconut oil would one add to this to stabilize?

  6. I used a crockpot liner. Pulled it out & snipped the corner off. I then gently squeezed out dollops. Yes hot! I wore a pair of new gardening gloves. I keep them in the kitchen now.

  7. Good Morning. CROCKPOT CANDY RECIPE? I’m Seeing Butter In The PICTURE; HOWEVER You Have No Mention Of BUTTER In Your Recipe For This Wonderful TREAT??
    Thank You.

    1. Hi, Kathleen! I work with iambaker and am happy to help with questions. I think you are seeing the white almond bark in the picture. I hope this helps, and have a great day!

  8. Was wondering… when using the lid on the crockpot doesn’t it accumulate steam underneath that would cause the chocolate to seize up? Whenever I use my crockpot there is quite a bit of water under the lid when I open to stir the contents. Thank you, Shirley

    1. Hi, Shirley! I work with iambaker and am happy to help with questions. We did not run into that issue; the mixture was super creamy. Have a great day!

    1. Hi, Viv! I work with iambaker and am happy to help with questions. You can definitely use pecans in this recipe. Have a great day!

  10. How can I assure that my chocolate candy stay hard even being out of the fridge or just holding it it starts to melt????

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