Easy Crockpot Candy Recipe

Crockpot candy changes how you think about making homemade treats. This recipe turns five simple ingredients into chocolate clusters that taste like they came from a candy shop. Your slow cooker does most of the work while you do other things. The chocolate melts slowly and gently, which means you don’t need to watch it every minute.

These candies mix salty peanuts with sweet chocolate in every bite. Kids can help make them because the steps are so easy. You get about 40 pieces from one batch, which makes them perfect for sharing at parties or giving as gifts. The best part is you don’t need candy thermometers or special equipment. If you can layer ingredients in a crockpot and scoop mixture onto a pan, you can make this candy. Each piece has a crunchy outside and a smooth chocolate center that melts on your tongue.

Reasons to Try Crockpot Candy

This candy gives you the perfect balance of sweet chocolate and salty peanuts. The texture surprises people because it’s both crunchy and smooth at the same time. You bite through the firm chocolate shell and then get the softer melted chocolate that holds everything together.

The recipe works in your crockpot, which frees up your oven for other holiday baking. You can make this candy while you bake cookies or prepare dinner. The slow cooker keeps the chocolate at the right temperature without burning it.

These candies look professional even though they’re simple to make. The clusters have an irregular shape that looks handmade in a good way. You can add sprinkles on top to match any holiday or event.

The recipe makes a large batch, which helps when you need treats for a crowd. One crockpot full gives you enough candy to fill several gift boxes or cover a dessert table. You spend less time cooking and more time doing other things.

The ingredients cost less than buying fancy chocolates from a store. You probably have most items in your pantry already. The almond bark and German chocolate are the only specialty items you might need to buy.

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Where Did Crockpot Candy Come From?

Crockpot candy started appearing at holiday gatherings in the American South during the 1970s and 1980s. Home cooks discovered they could melt chocolate slowly in their new slow cookers instead of using double boilers on the stove. This method made candy-making easier for people who found traditional recipes too difficult or time-consuming. The recipe spread through church cookbooks and family recipe cards. Country music star Trisha Yearwood made the recipe famous when she shared her version, which came from a family member. The candy became known as “Christmas crack” because people couldn’t stop eating it once they started. Today, people make these chocolate peanut clusters year-round, not just for holidays. The recipe has stayed almost the same for decades because it works so well.

Ingredients Notes

Roasted Peanuts: You need both salted and unsalted peanuts. The mix creates the right salt level. Use dry roasted peanuts, not raw or oil-roasted ones. The dry roasted kind has a firmer texture that holds up better in the candy. Buy them already roasted to save time. Each bag should contain about 16 ounces. Check that the peanuts are fresh and not stale.

Semi-Sweet Chocolate Chips: These chips add rich chocolate flavor without being too sweet. The semi-sweet type balances the sweetness from the almond bark. Use standard baking chocolate chips, not chocolate morsels for melting. The chips should be fresh and not white from age. You need about 2 cups total.

German Chocolate: This chocolate has a distinct sweet flavor that’s different from regular milk chocolate. Look for Baker’s German Sweet Chocolate in the baking aisle. It comes in a 4-ounce bar. You need to break it into pieces before adding it to the crockpot. Some stores keep it near the chocolate chips. Don’t confuse it with German chocolate cake mix.

Almond Bark: This ingredient helps the candy set up firm. Use vanilla almond bark, which is white. You need a full 2-pound package. Find it in blocks in the baking section. The almond bark doesn’t contain actual almonds, despite its name. It’s a chocolate coating that melts smoothly. Don’t use white chocolate chips as a substitute because they won’t set the same way.

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How to Make Crockpot Candy

Step 1: Get a 4-quart or larger crockpot ready. Make sure the inside is clean and dry. Any water will make the chocolate seize up and get grainy.

Step 2: Pour the unsalted peanuts into the bottom of the crockpot. Spread them out evenly. Add the salted peanuts on top. The peanuts should cover the entire bottom.

Step 3: Layer the semi-sweet chocolate chips over the peanuts. Don’t stir anything. The layers need to stay separate for now.

Step 4: Break the German chocolate bar into small pieces. Add these pieces on top of the chocolate chips. Spread them around evenly.

Step 5: Break the almond bark into chunks. Place these chunks over everything else. They should mostly cover the other chocolate.

Step 6: Put the lid on the crockpot. Set it to low heat. Don’t lift the lid for the first hour. Let everything melt slowly. This takes about 2 hours total.

Step 7: After 2 hours, remove the lid carefully. The chocolate should look melted and shiny. Use a wooden spoon to stir everything together. Stir gently but thoroughly until the peanuts are coated evenly.

Step 8: Line two large baking sheets with parchment paper. Don’t use wax paper because the warm chocolate can make the wax stick to the candy.

Step 9: Use a small cookie scoop or two spoons to drop mounds of the mixture onto the parchment paper. Each mound should be about 2 tablespoons. Leave space between each one.

Step 10: If you want sprinkles, add them now while the chocolate is still soft. Press them gently into the top of each mound.

Step 11: Let the candies sit at room temperature for 3-4 hours until they harden completely. You can also put the baking sheets in the refrigerator for 1 hour to speed this up.

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What You Must Know About Crockpot Candy

Watch your crockpot temperature carefully. Some slow cookers run hotter than others. Check the chocolate after 1 hour to make sure it’s not burning around the edges. If you see any burning, turn the heat down or switch to the warm setting.

Don’t add water to the crockpot. Even a tiny amount of water makes chocolate turn thick and grainy. This ruins the whole batch. Keep your utensils completely dry.

The almond bark is not optional. Some people think they can skip it or reduce the amount. The almond bark helps the candy harden properly. Without it, the candies stay soft and sticky.

Don’t open the lid during the first hour of cooking. This lets heat escape and adds moisture from condensation. The chocolate needs steady, low heat to melt smoothly.

Work quickly when scooping the candy onto the parchment paper. The mixture starts to set as it cools. If it gets too thick, you can warm it slightly on the warm setting while you finish scooping.

Keep the candies away from heat once they set. They can soften in warm rooms or in direct sunlight. Store them in a cool place.

Don’t use chocolate chips instead of almond bark. They have different melting points and won’t give you the same texture.

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Helpful Tips

Place a clean kitchen towel under the crockpot lid before putting it on. The towel catches condensation that forms on the lid. This keeps water from dripping into your chocolate.

Use a cookie scoop to make uniform candies. This makes them look more professional. It also helps them all set at the same rate.

Test one candy cluster first. Scoop out one piece and let it set. This tells you if the mixture will harden properly. If it stays too soft, you can add more almond bark to the crockpot.

Spray your cookie scoop with cooking spray. This stops the chocolate from sticking to the scoop. You won’t need to scrape it out each time.

Make the candies smaller for gift boxes. Use a teaspoon instead of a tablespoon. Smaller candies look neat in candy cups or small bags.

Stir the mixture every 30 minutes after the first hour. This prevents any chocolate from sticking to the sides of the crockpot.

Variations and Substitutions

Replace peanuts with other nuts if you prefer different flavors. Cashews make the candy sweeter and buttery. Almonds add a firmer crunch. Pecans taste rich and work great with chocolate. Use the same amount of whatever nut you choose.

Make white chocolate candy by using white chocolate chips instead of semi-sweet chips. Skip the German chocolate too. Use only white chocolate chips and almond bark. This creates a sweeter, lighter-colored candy.

Add pretzels for extra crunch and salt. Use broken pretzel pieces mixed with the peanuts. The pretzels add interesting texture. Use about 1 cup of pretzel pieces.

Try peanut butter chips for stronger peanut flavor. Add 1 cup of peanut butter chips with the other chocolates. This makes the candy taste like peanut butter cups.

Use dark chocolate chips instead of semi-sweet for a richer, less sweet taste. The dark chocolate adds depth. It also contains less sugar if that matters to you.

Add rice cereal for volume and crunch. Stir in 2 cups of crispy rice cereal after the chocolate melts. This stretches the batch and adds texture.

Make them festive with different colored almond bark. Pink almond bark works for Valentine’s Day. Green works for St. Patrick’s Day. Check the candy aisle for colored options.

Add dried fruit for a different flavor. Dried cranberries or cherries taste good with chocolate. Add them when you stir everything together. Use about 1 cup total.

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Serving Suggestions for Crockpot Candy

Put these candies in small paper cupcake liners. The liners make them easy to grab and keep fingers clean. Arrange them on a decorative plate or platter. This works well for parties where people serve themselves.

Pack them in clear cellophane bags tied with ribbon. This makes quick gifts that look thoughtful. Each bag can hold 4-6 pieces. Add a gift tag with the name of the candy.

Serve them on a dessert board with other treats. Mix the chocolate clusters with cookies, brownies, and fruit. The different textures and colors look appealing together.

Place them in small candy dishes around your home during holidays. Guests can take one or two as they visit different rooms. Keep dishes in the living room, kitchen, and dining room.

Arrange them in a decorative tin for gift-giving. Layer parchment paper between each layer. This prevents them from sticking together. Metal tins keep them fresh longer than plastic containers.

Serve them with coffee or hot chocolate for dessert. The candy pairs well with both drinks. The chocolate flavors complement each other.

Add them to an ice cream sundae. Break a piece over vanilla ice cream. The chocolate melts slightly from the cold ice cream’s temperature. This creates a candy and ice cream combination.

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Storage

Store crockpot candy in an airtight container at room temperature. The candies stay fresh for 2 weeks this way. Keep them in a cool, dry place away from sunlight. Don’t stack too many pieces on top of each other because they can stick together. Put parchment paper between layers if you need to stack them.

Store them in the refrigerator for longer freshness. They last up to 1 month in the fridge. The cold keeps the chocolate from melting. Let them come to room temperature before serving because cold chocolate doesn’t taste as good. Take out only what you plan to eat within a few days.

Freeze the candies for even longer storage. Place them on a baking sheet in a single layer. Freeze until solid, about 2 hours. Transfer the frozen candies to a freezer bag or container. They keep for 3 months in the freezer. Thaw them at room temperature for 30 minutes before eating.

Nutrition Facts (Per Serving)

Nutritional information is approximate and based on one piece of candy. Values may vary depending on specific brands and exact measurements used.

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Easy Crockpot Candy Recipe

This simple crockpot candy recipe creates delicious chocolate peanut clusters with just 5 ingredients. Your slow cooker does all the work to make these sweet and salty treats perfect for holidays and gifts.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 40 pieces

Calories 145 kcal

Ingredients

  

• 8 ounces unsalted roasted peanuts
• 8 ounces salted roasted peanuts
• 2 cups 12 ounces semi-sweet chocolate chips
• 4 ounces German sweet chocolate bar broken into pieces
• 2 pounds vanilla almond bark broken into chunks
• Optional: festive sprinkles for decoration

Instructions

 

• Place unsalted peanuts in the bottom of a 4-quart or larger crockpot.
• Add salted peanuts on top of the unsalted peanuts.
• Layer semi-sweet chocolate chips over the peanuts without stirring.
• Break German chocolate bar into pieces and distribute over chocolate chips.
• Break almond bark into chunks and place on top of all other ingredients.
• Cover crockpot with lid and set to low heat.
• Cook for 2 hours without opening the lid.
• After 2 hours, remove lid and stir mixture gently with a wooden spoon until peanuts are evenly coated.
• Line two baking sheets with parchment paper.
• Use a small cookie scoop or spoon to drop 2-tablespoon mounds onto prepared baking sheets.
• Add sprinkles immediately if desired.
• Let candies set at room temperature for 3-4 hours or refrigerate for 1 hour until firm.
• Store in an airtight container at room temperature for up to 2 weeks.

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