It’s beginning to look a lot like Christmas! And what better way to spread holiday cheer than with some tasty Crockpot candy?
It’s wonderfully chocolatey, chock full of crunchy nuts, and totally irresistible. Sounds like heaven to me!
This Crockpot candy recipe takes just five minutes to prep, and the slow cooker takes care of the rest. Once it’s ready, you’ll have a hard time waiting for it to cool.
One slow cooker recipe makes plenty – about 25 to 40 pieces – so it can easily feed a crowd. And it makes fantastic gifts too.
So if you’re looking for an easy, delicious treat for your holiday party, look no further than Crockpot candy.
The holiday season is one of the busiest times of the year. But does that mean you should settle for anything less when it comes to sweet confections?
There are tons of easy-peasy dessert recipes you can make that call for very minimal work, and this is one of them.
To make this Crockpot candy, all you’ll need is to dump nuts, chocolate, and almond bark into a crockpot, and voila!
The result is clusters of crunchy, peanutty goodness covered in smooth and rich chocolate.
Be sure to save a few pieces for Santa – he’ll definitely love them.
- Roasted Peanuts – I like to use a combination of salted and unsalted to get a perfect balance of flavors. If you’re not a peanut person, you can also use other roasted nuts, such as cashews, pecans, almonds, or walnuts.
- Chocolate Chips – I prefer semi-sweet chocolate because I don’t want my candy to be overly cloying. Feel free to swap it out with milk or white chocolate, if you prefer!
- Baking Chocolate Bars – I like to use German chocolate, but most decent brands should do the trick. You just need something that will melt smooth and set nicely.
- White Almond Bark – ironically, this doesn’t contain almond. Instead, chocolate bark is a confection that contains vegetable fats, instead of cocoa butter. It melts easily and sets up pretty quickly. Don’t skip this ingredients or the candy won’t harden.
How to Make Crock Pot Candy
This is pretty much a dump-and-go recipe, which means you won’t have to do much more than open some packages.
Of course, there are a couple of extra steps to guarantee the perfect Crockpot candy every time.
- Chop up chocolate bars and white almond bark into pieces. It doesn’ have to be neat, it’s just so they’ll melt quicker.
- Layer the roasted peanuts into the bottom of the slow cooker. Placing them at the bottom will protect the chocolate from burning while cooking.
- Add the chocolate chips, chocolate bars, and almond bark. Don’t stir so the peanuts remain at the bottom of the pot.
- Cook the mixture on low heat for 1 hour. If the peanuts didn’t quite cover the bottom of the pot, check it after 30 minutes.
- Using a wooden spatula, stir the ingredients until the peanuts are coated.
- Continue to cook for 30 minutes. It might not take that long, but you want to be sure that the chocolate has completely melted.
- Use two spoons or a cookie scoop to spoon the candy onto baking sheets lined with parchment paper. You can also use muffin or cupcake liners.
- Sprinkle the candy with sea salt, if desired. Or use fun sprinkles to add color.
- Let the candy clusters sit at room temperature to set. This’ll take about 1-2 hours, depending on how warm your kitchen is, but you can speed it up by placing them in the fridge or freezer.
And that’s it! Pretty easy, huh?
Why Isn’t My Crockpot Candy Setting?
If the Crockpot candy isn’t setting, it could be that you didn’t use almond bark (or enough almond bark), which melts well and sets up hard. Regular chocolate, if not tempered, won’t harden the same. If you can’t find almond bark, use candy melts or dipping wafers instead.
You can refrigerate or freeze the candy to help it harden but expect it to melt quickly.
As long as you serve and eat them right away, though, it’ll be okay.
Tips for Making The Best Candy
- You can use dipping wafers or candy melts in place of almond bark, but don’t use white chocolate. It doesn’t contain palm kernel oil which is responsible for making the candy set.
- Melt the chocolate in the microwave or a double boiler when making a smaller amount of candy. This will be much quicker. Just be sure to heat the chocolate in 30 second intervals as it will burn more easily in the microwave.
- Some slow cookers run hotter than others, so it’s best to keep an eye on the chocolate to ensure it doesn’t burn. I like to check it every 20 minutes or so.
- The more the mix-ins, the merrier! Add any of these ingredients for more flavor and texture contrast:
- Butterscotch and/or peanut butter chips
- Other nuts, like roasted pecans, cashews, almonds, and walnuts
- Crushed peppermint or candy cane
- Peanut butter
- Caramel bits
- Potato chips – don’t mix them in until the very end.
- Mini marshmallows
- Milk duds
- Rice Krispies
- Raisins or dried cranberries – add them at the last 10 minutes of cooking.
- Drop spoonfuls of candy into paper muffin cups to get perfectly shaped, bite-sized candy. This is a great way to measure the mix so you know how much you’ll get next time you make it.
- Sprinkle the candy with sea salt or toffee bits for enhanced flavor. The added salt will make a world of difference!
- Get the kids to join in by asking them to pour the ingredients into the Crockpot. They can also help decorate the candy with sprinkles.
- Doll it up with sprinkles! Choose specific colors to suit your party’s theme, i.e. red and green for Christmas and orange for Halloween.
- Drizzle melted white chocolate or caramel syrup for more pizazz. Just keep in mind that caramel won’t set the same so they may be sticky.
- Store Crockpot candy in an airtight container and refrigerate. It should be good for up to 2 to 3 weeks or freeze for up to 18 months.
- Serve the candy on a party tray or in a cute box along with other candies and cookies. Or, place them in cellophane bags or mason jars and gift them to family and friends.
- Enjoy them for breakfast or your afternoon snack with hot chocolate or coffee.
More Holiday Dessert Recipes You’ll Love
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