Crockpot Candy
Salted and unsalted peanuts, semi-sweet chocolate chips, and white almond bark melted in a slow cooker and scooped into clusters. Four ingredients, a big batch, and it holds up for weeks.
Servings: 70
Ingredients
- 16 oz (454g) salted dry roasted peanuts
- 16 oz (454g) unsalted dry roasted peanuts
- 16 oz (454g) semi-sweet chocolate chips standard bags are 12 oz (340g), so you’ll need a bag plus about a third of a second one
- 24 oz (680g) white almond bark broken into squares
- ½ cup (128g) creamy peanut butter optional
- Sprinkles or flaky sea salt optional
Instructions
- Add the peanuts to a 5 or 6 quart slow cooker. Layer the chocolate chips almond bark (include peanut butter if using) on top. Don’t stir.16 oz (454g) salted dry roasted peanuts, 16 oz (454g) unsalted dry roasted peanuts, 16 oz (454g) semi-sweet chocolate chips, 24 oz (680g) white almond bark, ½ cup (128g) creamy peanut butter
- Cover and cook on low for 1 to 2 hours, until melted.
- Line baking sheets with parchment paper, wax paper, or silicone mats.
- Stir until every peanut is coated.
- Using a 1 tablespoon scoop or a spoon, drop 1 to 2 tablespoon mounds onto the baking sheets.
- Optional: top with sprinkles or flaky salt right away.Sprinkles or flaky sea salt
- Let them set at room temperature for about 1 hour. In a hurry? Chill them in the refrigerator for 20 minutes instead.
Notes
- Peanut Butter: For an extra peanut butter boost, add ½ cup (128g) creamy peanut butter with the other ingredients at the start.
- To Store: Keep at room temperature. They hold up for weeks.
- To Freeze: Freeze for up to 3 months. Thaw on the counter.
Nutrition
Calories: 7281kcal | Carbohydrates: 753g | Protein: 57g | Fat: 434g | Saturated Fat: 307g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 85g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 796mg | Potassium: 3299mg | Fiber: 42g | Sugar: 666g | Vitamin A: 227IU | Calcium: 344mg | Iron: 31mg