Crockpot Candy is an easy recipe loaded with peanuts, almond bark, and lots of chocolate and super simple to make in the slow cooker!
Topped with some festive sprinkles, this pop-in-your-mouth treat is perfect for sharing at holiday parties. Add it to a tin with Pretzel Turtles, Muddy Buddies, and Snowball Cookies for a sweet treat for neighbors, friends, and more!
Attention chocolate fiends: this rich, crunchy Crockpot Candy Recipe will be your newest addiction!
If you’re looking for something to fulfill your sweet tooth cravings in the cooler months, enjoy a handful of this decadent stuff!
How To Make Crockpot Candy:
Step 1: To make it, just toss dry roasted peanuts, white almond bark, 60% chocolate, semi-sweet chocolate chips, and a pinch of salt into a crock pot or slow cooker… but don’t stir it just yet!
Step 2: Heat everything on low for an hour, then stir the nuts, almond bark, and melted chocolate together with a wooden spoon or rubber spatula! Next, cook it for another 30 minutes to 45 minutes until the chocolate and bark are completely melted and stir again.
Step 3: Scoop spoonfuls of the mixture onto a sheet of wax paper and top each with a pinch of sea salt or sprinkles, if desired, and let the candy harden. Parchment paper can be used as well, but wax works better for no-bake treats.
Step 4: Let the peanut clusters cool and set. Then, get ready to enjoy and share a melt-in-your-mouth treat as an indulgent snack or a tasty dessert!
Crockpot Candy Variations:
- I like using round colored sprinkles during the holiday season to make this Slow Cooker Candy look extra festive (for instance, try orange and black for Halloween and green and red for Christmas!).
- You could also use milk chocolate chips instead of semi-sweet. Milk and dark chocolate blend really well!
- You can use any nut you’d like or if you’re looking to avoid nuts altogether, try using Chex or Rice Krispies cereals.
- People also love adding a cup of craisins to the mix for added flavor and texture.
How To Serve Crockpot Candy
These rich chocolate candy morsels are irresistibly munchy and perfect to put out at parties or get-togethers.
You can even package some in cellophane bags or stack them in a Mason jar to give as hostess gifts, favors, or to use as stocking stuffers. Don’t forget the cute gift tags!
Pair this Crockpot Candy with coffee, hot chocolate, or champagne, and I promise you won’t regret it!
What Is Almond Bark?
Contrary to its name, almond bark doesn’t actually contain almonds or nuts of any kind. It is a vanilla flavored candy coating that is commonly used to coat nuts and other confections.
You will find it in the baking aisle at your local grocery store, but some only carry it seasonally. If you can’t find it, you can substitute it with an equal amount of white chocolate plus a tablespoon of vegetable shortening.
Some have used candy melts instead of almond bark in this recipe with great success, but I have never tested it myself this way.
This simple recipe is a crowd-pleaser for adults and kids alike. Keep a batch of Crock Pot Candy on hand and you’ll have a seasonal treat ready for all your gatherings, from fall through winter.
How Long Does Crockpot Candy Last?
This Crockpot Candy will last up to 2 to 3 weeks in an airtight container and stored in a cool, dark place. You can also freeze it, and it’ll stay good for up to 18 months … if you can resist it for that long!
How To Freeze Crockpot Candy:
Simply add the candy to a freezer bag and remove as much excess air as possible before freezing. Let thaw in the refrigerator or at room temperature.
As I mentioned earlier, you can make this candy fit any season! I made it for my daughter’s first birthday and we make it for Halloween a lot too!
All you have to do is swap out the color of the sprinkles!
More Holiday Candy Recipes:
- Peanut Butter Fudge
- Peanut Butter Balls
- Christmas Crack
- Cookie Dough Truffles
- Divinity Candy
- Microwave Caramels
- Polar Bear Paws
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Crockpot Candy
Ingredients
- 32 ounces unsalted dry roasted peanuts
- 32 ounces white almond bark1 cubed
- 4 ounces 60% chocolate cubed
- 12 ounces semi-sweet chocolate chips
- 1/2 teaspoon kosher salt
- sea salt optional
- sprinkles optional
Instructions
- Add the peanuts to a 4 or 6-quart crockpot, top with the almond bark, chocolate, chocolate chips, and salt. Do not stir together. Cook on low for 1 hour.
- After 1 hour has passed stir the ingredients and cook on low for an addition 30 to 45 minutes and stir again. The chocolate and bark should be fully melted at this point, turn off the slow cooker.
- Place two long strips of wax paper on a clean and level surface. Use a tablespoon to scoop out mounds of the chocolate covered peanuts and place them an inch apart on the wax paper. Sprinkle them with sea salt and sprinkles if desired. Allow to fully set before enjoying or packaging up.
Video
Notes
- If you cannot find almond bark, substitute with white chocolate and add 1 tablespoon of shortening.
- Crockpot Candy will last up to 2 to 3 weeks in an airtight container and stored in a cool, dark place. You can also freeze it, and it’ll stay good for up to 18 months
Nutrition
Adapted from Genius Kitchen.
Dianne Lemon says
I love this candy and made the recipe with peanuts. It turned out great and everyone enjoyed the candy. My nephew has a nut allergy and I want to use rice krispies. What is the measurement for rice krispies, ie, 12 oz box. Also going to add heath brickle.
Rebecca Hubbell says
Hi Dianne, I have never actually make is with rice krispies but other readers have. I would start with a 12oz. box and see how it looks, if it looks like it could use more, add more 🙂 The heath bits sound like a great addition!
Renee Pruitt says
hi I only have milk chocolate and one almond bar can I use that instead of dark or is it better to do with dark too?
Rebecca Hubbell says
Hi Renee, You don’t have to use dark chocolate if you don’t have it on hand. You can add extra milk or semi-sweet chocolate to replace it. However, when you say you only have one almond bar, I’m assuming you have a 24oz. package of almond bark? If that’s the case you’ll want to reduce the chocolate and peanuts by 1 cup and the ratios should work out.
Smitty says
I make this often , basically the same recipe , but I put a layer of paper towels under the lid of the slow cooker , that keeps condensation from forming on the lid , and falling Into the candy !
Rebecca Hubbell says
Hi Smitty, with this recipe you shouldn’t get any condensation on the lid as there isn’t any liquid in the ingredients.
Johnetta Stokes says
What is 60% chocolate
Rebecca Hubbell says
It’s just 60% chocolate, it will say it on the package just like it would say semi-sweet, dark, 80%, etc.
Tonya says
My daughter has a almond allergy and wants to try this recipe can there be something else substituted
Rebecca Hubbell says
Hi Tonya, Almond bark actually doesn’t contain almonds. Double check the package of the brand you pick up but it should be okay!
jessicalynnskiee says
Have you ever tried them with pretzels? Or any other kind of nuts? I made them for Christmas and everyone went crazy for them!! I’d like to make them for my daughters birthday party as favors. I’d love to do a chocolate covered pretzel style but can’t figure out how I’d do it!
Rebecca Hubbell says
Hi Jessica, I have never made them with pretzels myself, but I know several have. I believe the loosely crush them first then put them in the crockpot. Peanut have also done Chex and Rice Krispies. And you can use any kind of nuts.
Rita says
Can I use pecans instead of salted peanuts
Rebecca Hubbell says
Yes.
Michelle says
What if I just want White chocolates what do I do?
Rebecca Hubbell says
Hi Michelle, I would still use the almond bar to keep the consistency right, then swap your chocolate with white chocolate. Keep an eye on it though as white chocolate melts different than regular chocolate and I wouldn’t want it to burn in you.
Sue Larkin says
Aloha…I’m ready to make this recipe but have only 16 oz of Almond Bark. Will the recipe still work with this reduced amount?
Rebecca Hubbell says
Hi Sue, I would cute the rest of the ingredient in half as well or substitute with candy melts or more chocolate.
Lisa says
Can these be frozen for later use?
Rebecca Hubbell says
Hi Lisa, They absolutely can, my husband loves eating them frozen too!
Angela R. Revelle says
This was a delicious, fast and very easy recipe to make. Everyone loved them. In fact they loved them so much I am making more this week. This time I am going to use pecans instead of peanuts.
Rebecca Hubbell says
So glad everyone enjoyed the candy, I bet the pecans will be great too!
Maria says
Hi! Have you tried this recipe with coconut instead of nuts?
Rebecca Hubbell says
Hi Maria, I have not, sorry. But I would think it would work just fine.
Maria says
would you use the same amount? The 32oz of coconut?
Janice says
Looks delicious and would like to make for the holidays and maybe use as gifts too. Who doesn’t like chocolate. Can I use raisins or dried cranberries or cherries in place of nuts?
Rebecca Hubbell says
Hi Janice, A lot of people have used dried fruit as well as crunchy cereal.
Michelle says
Could you use something besides peanuts or nuts? My kids are allergic to peanuts and nuts.
Rebecca Hubbell says
Hi Michelle, A lot of people use crispy cereals like chex mix.
Cilla T says
These are awesome made with Rice Krispies!
Marlene says
Made this so good and easy
Rebecca Hubbell says
So glad you enjoyed it, Marlene!