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! Â Nothing fancy, just 4 ingredients (plus sprinkles) and a slow cooker. Â 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. Â 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! Â 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. Â 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. Â 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. Â 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. Â 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? Â Well water and melted chocolate DON’T mix well. Â It can potentially seize the chocolate! Â The towel catches that condensation, leaving your smooth melted chocolate in perfect condition.
- Add your peanuts in at the end. Â 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. Â 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. Â 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). Â 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. Â I like to use a mix of both types.
But if you’re an almond fan… try using those. Â Cashews? Â Go for it! Â Maybe even go for a mixed nut combination!
Whichever nut you’re using, make sure they’re pre-roasted. Â This isn’t the time to use raw.
Just like you can switch up the nuts, you can switch up the decorations too. Â Use red, pink and white sprinkles for Valentine’s Day, or little shamrocks for St. Patrick’s Day. Â 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. Â 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! Â 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.
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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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Becky says
I substituted butterscotch chips for the German chocolate. So delicious many compliments. I’ve also added shelled sunflower seeds.
Nancy Lovinggood says
Love this recipe! I used half salted dry roasted and half no salt dry roasted! Grands helped me, so that was a plus! Please don’t call yourself Chunky! You are beautiful and Fluffy!
Julie says
are the peanuts salted or plain ?
Asking from Nova Scotia Canada
The Chunky Chef says
You do either, but we prefer lightly salted 🙂
Diane says
Absolutely so easy & delicious, this is a every holiday recipe, my family loves these!
Linda Hunt says
Could you drop scoopfuls into small Christmas cupcake liners ?
The Chunky Chef says
I haven’t tried it, so I can’t say for certain (my only thought is that some liners may stick?), but I think it should work out just fine.
Kellianne says
I have made this recipe a couple of times and it’s always a big hit. I am planning on making it for a party and there are some people who have peanut allergies. I was thinking of eliminating the peanut chips and using rice crispies instead. Would you know if that would work and how much rice crispy’s I would need?
Thanks
The Chunky Chef says
I haven’t tested this recipe using rice krispies, but I think it would work well. Without testing I can’t say for certain how much of the cereal you’d need, but I would guess the same amount as the peanuts 🙂
K-Dawn Bennett says
I have made this with rice krispies and it’s perfect. I did not measure, just poured until I thought it was enough. Try a cup first to see if it’s enough or add more. I used mini cupcake liners also. Thank you for your recipe!
Jo says
Did they stick to the cupcake liners? Did you add the rice crispiest at the end? Thanks we have nut allergies
Julie says
These are So good and so easy. I had never seen this recipe before so a big thank you for posting it.
Thalia says
Beautifully written with Tips at the top of the recipe where us novice chocolate candy makers can avoid the pitfalls of condensation, setting up (almond bark), and time management. I will definitely follow your instructions. By the way I divided the cooked chocolate into 3 bowls and then used walnuts/mini marshmallows; peanuts/raisins; and, mixed roasted nuts. I then used 3 different sprinkle colors and put a small card inside the candy tin lid to describe each cluster.
Jodi Chalfen says
Can you please tell me a good substitute for German sweet chocolate used for this recipe?
I cannot find German sweet chocolate near me. Thank you.
The Chunky Chef says
I’ve only made this recipe as written, but a couple other readers have successfully substituted with milk chocolate 🙂
K-Dawn Bennett says
I use the light and dark chocolate disks but not together. Both melt really well. I also use peanut butter
lisa says
These are fantastic!! So easy to make.
These remind me of the peanut clusters I would buy as a teenager. So hard to stop at just one!
My husband can’t stop eating them. I made them for Christmas, along with my traditional cookies. I believe after everyone tastes them, they will become part of our Christmas tradition!
Crystal Casselman says
Can you use a crockpot liner with this recipe?
The Chunky Chef says
I’ve never used one with this recipe so I can’t say for certain, but I would assume yes.
Helen says
I have been making it for years. I put all the ingredients in at one time and I don’t stir it until the 2 hours is up.
Page Zachary says
First time making this and it came out great. Was surprisingly easy. Thanks for a new Christmas treat
Helen says
I wouldn’t .too much candy would be left in the bag. It’s easier to scrape the pot.
Jan martin says
Delicious
Michelle says
Can you use regular chocolate nark if i cant find white?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain how well that would work.
Jessica says
Would peanut butter work? We no longer have peanut butter chips where I am😔
The Chunky Chef says
This recipe doesn’t use peanut butter chips, just chocolate chips and dry roasted or cocktail peanuts. 🙂
K-Dawn Bennett says
Yes, I’ve used peanut butter and love it! It melts really well with the chocolate. I put my crockpot on low and let it go. I make this when I make rice krispie treats.
Tena says
Thank you for the tip to look for white candy coating as nothing was labeled white chocolate almond bark. I was able to find everything else needed. I used one jar of salted nuts and 1 jar unsalted. I also put my crockpot on low, stirring about a half hour in, total cook time on low was 1 hour. These were fantastic and a huge hit. I will be making these every year! Thank you for the great recipe and the helpful tips.
Sabrina says
How long will they keep? Can you made ahead??
The Chunky Chef says
They can absolutely be made ahead of time, and should last (refrigerated in an airtight container) for probably up to 3 weeks or so.
Deita says
Hi Amanda,
Loving everything I see on your site! Thank you for providing such great recipes (especially for the holidays). I have been baking, baking, and then baking some more. Cant wait to make these. I just put in an order for the ingredients I need to complete it!
Mary Blake says
I am unable to find German sweet chocolate. Any suggestions on other chocolate that I may use?
The Chunky Chef says
I’ve only made this recipe as written, so I can’t say for absolute certain, but I think milk chocolate would also work.
Gina says
I used milk chocolate as I couldn’t find german chocolate either. Came out perfect.
Lois says
Can’t find 4ounces German chocolate bar what and how much of something else search
Traci says
I used a unsweetened chocolate bar . I look up substitute for the German chocolate
Margaret says
I found it at Harris Teeter after going to three stores
Ally says
I plan to use Baker’s German sweet chocolate. Not sure where you’re located, but I was able to find it at Wegman’s, and it’s also at Safeway and Giant (or Martin’s) Food. Hope this helps!
Ashley says
Easy and delicious
Maggie says
Love these I want to start my Holiday treats How long will they stay fresh??