Give your oven a break during the holiday and make this easy Christmas crockpot candy! It only takes 4 simple ingredients and a slow cooker!
At a time of year when holiday baking is in full swing, take things easy on yourself and make this incredibly easy Christmas crockpot candy! Nothing fancy, just 4 ingredients (plus sprinkles) and a slow cooker. They’re great for the holidays or to give away as a gift!
I would be willing to bet that you’ve heard of these candies before. Maybe your Mom made them, you saw them at a holiday party, or someone gave them as a gift.
They’ve been around FOREVER, and not only are they pretty popular, they’re also incredible simple!
Homemade candy has never been easier! Just 4 ingredients and a few holiday sprinkles… that’s all you need.
There are a bunch of variations of these, but I’ve got a few tips and tricks to share with you that make these even easier!
TIPS AND TRICKS FOR THIS CROCKPOT CANDY RECIPE:
- Use great quality chocolate. Since you’re only using 4 ingredients, you want them to really be good quality.
- Even though these look like milk chocolate, you need to use plenty of white almond bark. It seems counter-intuitive… to use the entire 2 lbs of almond bark, when you want a rich, chocolate treat, but trust me, you need it. The almond bark not only adds great flavor, but it plays a big part in helping the candies set up and harden.
- Place a clean, dry kitchen towel over the top of the slow cooker and place the lid on top of that. When you cook anything in the slow cooker, water condensation develops on the inside of the lid, and when you take it off, it drips down into the slow cooker right? Well water and melted chocolate DON’T mix well. It can potentially seize the chocolate! The towel catches that condensation, leaving your smooth melted chocolate in perfect condition.
- Add your peanuts in at the end. Some recipes call for everything to be added all at once, but the peanuts don’t need that time in the slow cooker… they’re already roasted.
- Line a few baking sheets with wax paper (parchment paper works too), and use a spoon or small cookie scoop to drop the candy into clusters.
- If you’re sprinkling the clusters with holiday sprinkles, don’t scoop more than 8 or so before going back and adding the sprinkles. You want to add them when the clusters are still melted, and they’ll harden after a little while (which means the sprinkles won’t stick).
- If possible, refrigerate the candies (on the baking sheets) for an hour or so, until hard. If my refrigerator is low on space, sometimes I put the baking sheets out in my garage on shelves (when the weather is cold of course). Technically, the candies will set up even at room temperature, but I like to help that process along by refrigerating them.
I know that seemed like a lot of tips and tricks for a recipe I keep saying is easy… but I swear, it really is! These are absolutely a staple in our household around the holidays… because they’re so simple to make, a child can do it!
The traditional nut to use here is peanuts… specifically dry roasted or cocktail peanuts. I like to use a mix of both types.
But if you’re an almond fan… try using those. Cashews? Go for it! Maybe even go for a mixed nut combination!
Whichever nut you’re using, make sure they’re pre-roasted. This isn’t the time to use raw.
Just like you can switch up the nuts, you can switch up the decorations too. Use red, pink and white sprinkles for Valentine’s Day, or little shamrocks for St. Patrick’s Day. The sky is the limit!
WHY DO I NEED TO USE A SLOW COOKER?
Well you don’t HAVE to… but I think it’s easier in this case. A slow cooker allows you to make a big batch, and melt it evenly… plus you’re able to keep it warm while you scoop out all the clusters.
Alternatively, you could melt everything in batches in the microwave, or in a big double boiler, but I really feel the slow cooker is the best option.
This holiday season, give your oven a break and try this Easy Christmas Crockpot Candy! It’s perfect to make for your family, for a party, or to give away as gifts!
HELPFUL TOOLS:
- 4 quart slow cooker – The actual model I have is no longer readily available, but this is an excellent alternative!
- Small cookie scoop – I use this for meatballs all the time, but it’s also great to use for this candy!
- Holiday gift tins – This is the first year I’ve used these, but I’m in love!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 lbs white almond bark (might be labeled as white candy coating) , broken or chopped into smaller squares
- 12 oz bag semisweet chocolate chips
- 4 oz bar German sweet chocolate, broken or chopped into smaller squares
- 32 oz dry roasted or cocktail peanuts
- holiday sprinkles (optional)
Instructions
- If desired, spray slow cooker insert lightly with non-stick cooking spray. Add chopped almond bark, chocolate chips and German chocolate.
- Place a clean, dry kitchen towel over the top of the slow cooker, then place lid on top of that. Cook on HIGH for 1 hour. Reduce heat to LOW, and cook 1 more hour (or until fully melted), stirring every 15-20 minutes.
- Remove lid and towel (be careful not to let any condensation drip into melted chocolate), and add peanuts, stirring well to combine.
- Line several baking sheets with wax paper. Drop candy mixture by spoonfuls onto wax paper (or use small cookie scoop). If using sprinkles, sprinkle onto clusters before they harden.
- Refrigerate (if possible) 30 minutes to 1 hour, until set. If unable to refrigerate, let stand on counter at room temperature until set. Store in a cool place in an airtight container.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Please keep an eye on your candy, as all slow cookers cook slightly differently, and some run hotter than others. The times and temps listed are what worked for me and my recipe testers, but your milage may vary.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Bette says
I made this, following all instructions, and soon after I made it the candy turned streaky, like out of temper chocolate. Any ideas? Would like to try again.
The Chunky Chef says
Hmm, I’ve not had that happen before! Did you make any changes, use different types of chocolate, or have too much condensation from the slow cooker lid drip down into the chocolate?
Devera Fortuna says
Can Milk chocolate chips be used in stead is semi sweet chocolate chips?
Should the measuring amount be Same as semi sweet chips, for go the German sweet chocolate, make it milk chocolate chips also?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how that would taste. I feel like if you used all milk chocolate (no German, no semi-sweet) it would be very overly sweet. If you try it, I’d love to know how it turns out!
Dee says
Have you ever tried caramel in the recipe? Would you just add it in with the peanuts?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If I was going to add it, I would add it then, with the peanuts. If you try it, I’d love to know how it turns out!
Helen Phillips says
Thank you for giving such details and tips for making this candy.
This will be a new venture for me but I am confident and excited to give this a try. I want to try to make this candy about 6 weeks before Christmas. Will it store in the fridge (in air tight containers, of course)
for that long?
Amanda says
I know you can do it 🙂 I’ve never stored mine for that long before, so I can’t really say how that would turn out.
Jan Summers says
Easy and they taste incredible! Thank you!
Sandy Bell says
I followed the recipe exactly but did not need the additional one hour on low before stirring in peanuts.
This was my Valentine hit with friend and family.
Carla says
Thank you for this recipe! This is the second year I have made it. Everyone who eats it loves it!
Mary Sanchez says
Help – I am unable to find the vanilla almond bark. Can I use vanilla baking chips?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work, although I would think it would turn out alright. If you try it, I’d love to know how it turns out!
Judy says
How many do these make?
The Chunky Chef says
I usually get about 80 clusters. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
Judy says
Walmart has these and Kroger’s
Mel says
I’ve made these for the past four years for my neighbors. We all love them. I use mixed nuts and add a little more than the recipe calls for. Absolutely delicious!
Bill Beamish says
Nice to make a recipe that comes out as good as it looks! I melted all the chocolate and bark on high for 1 hour and only about 15 minutes on low. Thanks for posting!
Bronwen O'Neill says
My 17 yr old daughter made these and I Loved them. She showed me how simple they are to make & so I tried it even though I Don’t cook & I Don’t bake (yes I still get nourishment, that’s what the microwave is for!. I actually made a double batch and so proud to say that I did not screw it up. They taste simply delightful and my best friend put in some Stesaro mini marshmallows and those were even better. These marshmallows are very small and firm/hard so they add a bit of sweetness but aren’t mushy or boggy. This makes a lot of chocolates and the protein in the peanuts is good for you to boot. Enjoy!
Cynthia W says
Love this recipe. How long will this candy last? Would like to make for gift giving.
The Chunky Chef says
I think it would last 2 to possibly 3 weeks if kept in an airtight container at room temperature.
DLana says
Followed the directions to a tee and it came out perfect. No sprinkles for us though. My husband and I love them. Thanks!
Vicky Wood says
Can you use stewart pecans instead of the peanuts?
The Chunky Chef says
You can use any nut you’d like 🙂
Becky Cox says
I did not stir mine for the first hour but should have as the chocolate was looking dry. I think my “high” setting must be pretty hot. Also, I could not add the full second jar of nuts—it was just too many. I bought the lightly salted dry roasted peanuts, but I think the fully salted would taste better. The White Almond Bark that I found at Publix was 20 oz, (versus 1 lb, or 16 ozs.) so I had to buy two, The sprinkles on top are a MUST HAVE for Christmas–makes them so festive! And I love them in the holiday tins w/the clear top.
Nathalie Hancock says
The recipe was probably fine…… my oval crockpot burned the chocolate on one end. I used the towel ( capture moisture) idea on top….. never opened it to look . I was hesitant to begin with to use high for 1 hour, so I only had it set on high for 40 minutes…… But at the end of all the cumulative slow cooking time…. I opened it to see and smell a burnt area….. I used only 1/2 of the total melted choc. ( from the opposite side. ) My husband couldn’t taste the burn/ toasty smell/taste, I can 🙁
Trisha Collins says
Do I put my crockpot on high or low to do my candy?
The Chunky Chef says
As written in the instructions, high for 1 hour, then low for a second hour. A few readers have noticed that their crockpots cooked hot enough that the chocolate was all melted after the first hour though.
Donna says
So disappointed! Mine did not turn out as expected. Followed directions. When’s I stirred it after the first hour, chocolate looked perfect. Once I turned it down to low the second hour, it looked dry. Had the towel under the lid as suggested. Was wondering if the larger crock has an affect? Still edible but looks more like fudge.
The Chunky Chef says
I’m sorry this didn’t turn out for you! Not sure what size slow cooker you used, but I usually use my 6 quart for this and have never had a problem. However, all slow cookers cook on slightly different temperatures, and it sounds like yours runs hotter than mine, and didn’t need that extra time, like mine did.
Amy Coselman says
I added a little bit of coconut oil.
Dianne says
My grandkids love eating these and they love making them. Very easy. Very good. Makes a huge batch so it’s a great holiday gift for the neighbors. One of the kids doesn’t like nuts so I may try a small batch with some mini marshmallows or chopped dried fruit
Chris says
Can I use butterscotch chips instead? How could I eliminate chocolate and just use butterscotch instead? Thank you <3
The Chunky Chef says
I’ve only made this recipe as written, so I can’t say for certain how that would work. I would guess you could swap the chocolate with butterscotch chips and keep everything else the same, but without testing it, I can’t guarantee the results.
Jessica H McNabb says
I love this recipe, I have used peanut butter chips in place of the german chocolate and it was a hit with everyone!