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 14 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.

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

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

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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

  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. We made these this weekend…and they definitely don’t last long because they are delicious!! Highly recommend!

  6. Smores candy. Used the base of recipe, instead of peanut butter and almond bark, used Graham crackers and mini marshmellows right before creating the dollops on the parchment.

  7. I’m gonna add some peanut butter with choc & peanuts in the crock pot.
    Then after crock pot’s candy mixtute cools a bit I’ll add some mini marshmallows reminiscent to Rocky Road Candy.

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