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

  2. Hi! After looking over the ingredients, it states to use 1 (8oz) German chocolate baking bar but they are only sold in 4 ounces.

    So for clarification….should 1 (4 oz) bar or 2 (4 oz) bars (to equate the 8 oz mentioned in the recipe) be used? Thanks so much!

    1. Hi, Melinda! I work with iambaker and am happy to help with questions. Use two 4-ounce bars. Have a great day!

      1. In the picture it shows butter, but it’s not listed on the ingredients. Butter or no butter?

  4. I made these last night. Granted they are good, but they are not as dark as the ones in your photos. Mine were very light. Too much white chocolate???

        1. Love this recipe. We make it every Christmas to put in our give away packages. Very easy. I have also used a big roasting pan and put it in the oven to melt all the chocolates then add the nuts.

    1. I think that would end up being pretty messy. You could always do a caramel drizzle when you are shaping the candies. 🙂

    1. They do! Just place them into a freezer-safe bag. If I am layering in a bigger bag I will place a piece of parchment or wax paper between the layer. Remove as much air as possible, label the bag with contents and date, and then freeze.

  8. Do I have to use bark or can I use all chips like butterscotch and any chocolate chips with peanuts and cashews? How about coconut too?

    1. This recipe is very easily adaptable to fit your tastes. You can make substitutions!

    1. You can leave it out or use vanilla/white chocolate. However, almond bark does not contain almonds.

  10. My candy is way too dry to stir. Last year it turned out wonderful.. Any suggestions to save it?

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