Crockpot Candy

Filling 40+ Christmas cookie tins means I need recipes that go big without extra work. This crockpot candy does that. Layer four ingredients in your slow cooker, let it melt, and scoop. It holds up for weeks, so it’s ready whenever your tins are!

How I Tested this Recipe

I make cookie tins every Christmas. When I’m filling 40 or more, I need recipes I can make in bulk, and this crockpot candy was an easy one to add. I wanted it as simple as possible, with ingredients that are easy to find.

Test 1: German chocolate. A lot of crockpot candy recipes use a bar of German sweet chocolate. I made it with 4 oz and without it, and I couldn’t taste a huge difference. So I cut it and added 4 oz more chocolate chips instead. That’s one less thing to hunt down at the store.

Test 2: Peanut butter. I made a version with ½ cup of creamy peanut butter, and I liked it. It’s not in the main recipe, but it’s an easy add if you want an extra peanut butter boost. You’ll find it under Variations.

The peanuts. I use a mix of salted and unsalted peanuts. I’d rather mine be peanut heavy than have the chocolate run!

What is Crockpot Candy?

Crockpot candy is chocolate peanut clusters made in a slow cooker. Everything melts together on low, then you stir and scoop it into mounds to set. No candy thermometer, no standing at the stove.

Key Ingredients for Crockpot Candy

Four ingredients, and you can find all of them at the grocery store. Get the full recipe with measurements in the recipe card below.

• Salted and unsalted dry roasted peanuts: Half salted, half unsalted. That’s the mix I like, and it keeps these peanut heavy.
  Semi-sweet chocolate chips: You need 16 oz. Standard bags are 12 oz, so grab a bag plus about a third of a second one.
• White almond bark: Also sold as vanilla candy coating. Break it into squares before it goes in the slow cooker.
• Sprinkles or flaky sea salt (optional): I made some with sprinkles and some without. I didn’t use flaky salt, but you can.

How to Make Crockpot Candy

1. Layer: Add the peanuts to a 5 or 6 quart (or larger) slow cooker. Layer the chocolate chips and almond bark (and peanut butter if using) on top. Don’t stir.

2. Melt: Cover and cook on low for 1 to 2 hours, until melted.

3. Prep: Line baking sheets with parchment paper, wax paper, or silicone mats.
4. Stir: Stir until every peanut is coated.
5. Scoop: Using a 1 tablespoon scoop or a spoon, drop 1 to 2 tablespoon mounds onto the baking sheets.

6. Top: Optional: top with sprinkles or flaky salt right away.
7. Set: Let them set at room temperature for about 1 hour. In a hurry? Chill them in the refrigerator for 20 minutes instead.

My Pro Tips for Crockpot Candy

• Go big on the slow cooker. You need a 5 or 6 quart slow cooker, or larger.
• Check it at 1 hour. If it’s not melted yet, check every 15 minutes and give it a stir each time.
• Line your sheets before you stir. Then you can scoop right away.
• No room in the fridge? I set mine in the garage. Midwest winters mean an extra fridge!

Crockpot Candy Variations

Add Peanut Butter: Add ½ cup (128g) of creamy peanut butter with everything else at the start for an extra peanut butter boost. I tested it, and I liked it!

Sprinkles or Flaky Salt: Top the clusters right after you scoop them. I made a batch half with sprinkles and half without. Flaky sea salt works too.

How to Store, Make Ahead, and Freeze Crockpot Candy

To store: Keep them at room temperature. They hold up for weeks.

To make ahead: Because they last for weeks, you can make them well before your cookie tins or parties.

To freeze: Freeze them for up to 3 months. Thaw them on the counter.

More Christmas Candy Recipes

• Butter Mints
• Tiger Butter 
• Haystack Cookies
• Church Windows