This Crockpot Candy is a sweet and salty holiday favorite made effortlessly in the slow cooker. With just a few ingredients and no baking required, it’s one of the easiest candy recipes I’ve ever made. The result? Creamy, crunchy clusters of chocolate and peanuts that are impossible to resist. Perfect for gifting, snacking, or adding to a dessert tray during the holidays.
Why I Love This Recipe
I love this recipe because it’s nearly foolproof and makes a big batch with almost no effort. I just dump everything into the crockpot, give it a stir, and scoop out perfect candy clusters once it’s melted. It’s sweet, crunchy, salty, and chocolatey—all in one bite. Whether I’m preparing treats for a party or wrapping up edible gifts, this is my go-to candy recipe.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salted dry roasted peanuts
- Unsalted peanuts (or other nuts like almonds or cashews)
- Semi-sweet chocolate chips
- Milk chocolate chips
- White almond bark or white candy coating
- Optional: sprinkles, crushed candy canes, or sea salt for topping
Directions
- I layer the peanuts at the bottom of the slow cooker.
- On top of the nuts, I add the semi-sweet and milk chocolate chips, then break up the almond bark into chunks and place it on top.
- I cover and cook on low for 1.5 to 2 hours. I don’t stir during the first hour—just let everything slowly melt.
- After 1 hour, I check and stir gently to combine the melted chocolate and nuts. I continue to cook for another 30–45 minutes, stirring occasionally.
- Once fully melted and smooth, I use a spoon or small cookie scoop to drop the mixture onto parchment or wax paper in small clusters.
- While they’re still soft, I sprinkle with crushed peppermint, sprinkles, or a pinch of flaky sea salt if I want to decorate them.
- I let the candy set at room temperature or refrigerate for quicker cooling.
Servings and timing
This recipe makes about 50–60 small clusters, depending on the size. It takes 5 minutes to prep, 1.5 to 2 hours to cook, and about 30 minutes to set. It’s a great make-ahead treat for parties, gift boxes, or whenever I want a quick chocolate fix.
Variations
- I sometimes use butterscotch chips or peanut butter chips in place of some of the chocolate for a twist.
- For a nut-free version, I swap in pretzel pieces, crushed cookies, or sunflower seeds.
- I’ve added dried cranberries or mini marshmallows for extra texture and flavor.
- If I want a festive look, I drizzle melted white chocolate on top before the candies set.
Storage/Reheating
I store these candies in an airtight container at room temperature for up to 2 weeks, or in the fridge if the kitchen is warm. They also freeze well—just layer them between parchment in a freezer-safe container and freeze for up to 2 months. No reheating needed—just grab and enjoy.
FAQs
Can I use different kinds of nuts?
Yes, I’ve made this with almonds, cashews, and even pistachios. A mix adds great texture and flavor.
What is almond bark?
Almond bark is a vanilla-flavored candy coating that melts easily and helps the candies set firmly. It’s not made from almonds—just a name!
Can I make this on the stovetop?
Yes, I use a double boiler or melt everything slowly in a large pot over low heat, stirring constantly to avoid burning.
How do I prevent the chocolate from seizing?
I make sure no water gets into the crockpot, and I keep the lid slightly ajar or place a paper towel under it to catch condensation.
Can I make these into bars instead?
Absolutely. I pour the mixture into a parchment-lined baking dish, spread it evenly, let it set, and then cut into squares.
Conclusion
Crockpot Candy is one of the easiest and most delicious treats I make during the holidays—or anytime I want something sweet and homemade. It’s rich, crunchy, chocolatey, and totally customizable. Whether I’m filling a cookie tin or sneaking one with my afternoon coffee, these little clusters always hit the spot.
PrintCrockpot Candy
This Crockpot Candy is a sweet and salty treat made effortlessly in the slow cooker. With a rich mix of chocolate and peanuts, this no-bake candy recipe is perfect for the holidays, edible gifts, or quick homemade snacks. Easy to make, totally customizable, and great for large batches!
- Prep Time: 5 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: About 2.5 hours (including set time)
- Yield: 50–60 small clusters
- Category: Dessert, Candy
- Method: Slow Cooker, No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups salted dry roasted peanuts
- 2 cups unsalted peanuts (or use almonds, cashews, etc.)
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (12 oz) bag milk chocolate chips
- 1 (24 oz) package white almond bark or white candy coating, broken into chunks
- Optional toppings: sprinkles, crushed candy canes, flaky sea salt
Instructions
- Add salted and unsalted peanuts to the bottom of the crockpot.
- Layer semi-sweet and milk chocolate chips on top.
- Place broken almond bark pieces over the chocolate chips.
- Cover and cook on low for 1.5 to 2 hours without stirring during the first hour.
- After 1 hour, gently stir. Continue cooking, stirring occasionally, until fully melted and smooth.
- Drop spoonfuls of candy onto parchment or wax paper.
- Top immediately with sprinkles, crushed peppermint, or flaky sea salt if desired.
- Allow to set at room temperature or refrigerate to firm up faster.
Notes
- Swap in peanut butter or butterscotch chips for a flavor twist.
- Make it nut-free with pretzels, sunflower seeds, or crushed cookies.
- Add dried fruit or mini marshmallows for extra texture.
- Spread into a lined pan for candy bars instead of clusters.
- Use a paper towel under the lid to prevent condensation from dripping into the candy.
Nutrition
- Serving Size: 1 cluster
- Calories: 110
- Sugar: 9g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
