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 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.
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.
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
Crockpot Candy
Equipment
- Slow cooker I use this Crock-Pot!
- Large baking sheet These ones from Nordic Ware work great!
- Parchment paper This is the brand I use
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
- ⅓ cup (79 g) peanut butter chips
- 2 packages (24 ounces each) 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.
- 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
Did you make this recipe?
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Made this today – it almost burned, clumped up – not pretty. Had to throw it out. Very disappointed and cost a lot. What happened?
Sounds like it was just cooked too long. If your crockpot runs hot you can cut the time or just observe when it is all melted. 🙂
Everything looks and sounds delicious
How can I make this KETO friendly?
I have a very similar recipe with the same name. Mine does not have peanut butter chips and only 1 bar of German sweet chocolate. German sweet chocolate comes in 4 oz bars. Do you need two bars for this recipe? I sometimes need to add more nuts toward the end of dipping because it gets “soupy” and needs more nuts. I can’t imagine adding more chocolate to my recipe without adding more nuts.
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.
Yummy going to try at Christmas
Love this, I make it every year, so easy and
really good
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!
I made these to give out as holiday gifts, and I will definitely be making them again. So easy, and so delicious! Thank you for sharing the recipe.
I love the simplicity of this recipe. I can’t wait to make these. I laughed when I saw the words crockpot in the recipe. I could have sworn they were called “Crack pop candy” what can I say I was intrigued!