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.
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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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Lisa says
I love how easy these were to make. They are delicious also! One thing I would say is it only took the 1 hour on high for my chocolate to melt in my crockpot. So advice to others just check on yours as cooking.
Monica says
Tried this recipe today. Loved using the different melting chocolates and almond bark; gave the clusters great flavor. My only advice and wasn’t mentioned is that all slowcookers are not universal with their heat settings. My slowcooker on high for 1 hour was way too hot. Chocolate mixture started burning and seizing. Luckily, I caught it in time. I added shortening to thin it out. Thankfully, it didn’t have the scorch flavor, otherwise a lot of $$ lost. I would suggest readers check it every 15 min. in that first hour because your slowcooker might be running more hot quicker like mine was. Will make again though. Very tasty!
Beth robinson says
I’m going to make these tmro! A couple things… A) I love all the little tips… that’s exactly how I need to follow a new recipe, so thank you! And what do you consider to be a good chocolate? Brands plz… talk to me like I’m 5!! 😂😂 thank you!!
The Chunky Chef says
We really love Ghirardelli and Guittard chocolate 🙂 I hope you love this recipe!
Nicole says
How long do these usually last for? I am making them to gift for Christmas and trying to decide how far in advance I can make them.
Thanks!
The Chunky Chef says
These will keep for several weeks in the refrigerator in an airtight container 🙂
Helaine says
What is German chocolate and is it necessary for this recipe?
The Chunky Chef says
Feel free to Google the ingredient if you want more info, but it’s a dark baking chocolate. However I’ve only tested this recipe as written. But if you do some experimenting with other chocolate types, I’d love to know how it turns out!
Kathy Newcomb says
How long will these keep?
The Chunky Chef says
Several weeks in the refrigerator in an airtight container.
Rachel says
Will these stay fresh in the refrigerator for a month? Or should they be frozen? So excited to make this!
The Chunky Chef says
They should last that long, as long as they’re in an airtight container 🙂
Sheri Jahn says
Has anyone ever made this pecans?
Kelly Shelton says
Hello-made the peanut clusters and everyone loved them. Do you refrigerate them or just store at room temp in an airtight container? Thanks!
The Chunky Chef says
So glad everyone enjoyed them! I prefer to refrigerate mine, but if your house is on the cooler side, room temp could work as well 🙂
Lenore says
Husband allergic to almonds…any substitute for the bark
The Chunky Chef says
To my knowledge, almond bark doesn’t contain any almonds. It’s just called that because it was originally used for coating almonds.
Sheri Boren says
They are absolutely gorgeous! Love this recipe. Wish I could post my beautiful pictures! Thank you. And they taste delish, even my neighbors say so, 😁 .
J says
I used a Rockcrok by Pampered Chef to make these and it took a lot less time. I figured that out by seizing the chocolate on the first go round. It took about 40 minutes with three stirs, but I didn’t have the full amount of bark. I just used the 20 oz package. I monitored it the whole time because I forgot the towel the first time around. I’m waiting for them to cool and they are a childhood favorite, so thanks for the recipe!
Glenda says
Easy to make and delicious
gwen says
I dip out half the candies, then add fruit, raisens, dates etc… then dip out half of those and add coconut to the rest.. this way I get numerous candies from one batch 🙂 and it is ALL delicious !!
Valerie says
I bought chocolate almond bark by mistake. Could I use that instead?
The Chunky Chef says
I haven’t tested it, but it should work okay 🙂
Sharon says
These are awesome. Everyone loved them
The chocolate turned out so creamy smooth and yummy
Arlette Byrne says
I They are easy and delicious. Next time I will use 2 German Chocolate bars since I like dark chocolate. Also, I only used 24ounces of almond bark. Thank you!