Crockpot candy is a classic homemade Christmas candy made in the slow cooker with peanuts, semi-sweet chocolate chips, and almond bark.
The 3-ingredient candies are topped with Christmas sprinkles for a sweet treat ready for gifting, cookie trays, or serving up at your holiday celebration. They look amazing in clear-topped gift tins!
Of course, nothing says that crockpot chocolate peanut clusters are just for the holidays. You can make a batch any time of year and top them with rainbow sprinkles. Or leave off the sprinkles altogether if you prefer.
Whenever you make them, you are in for a treat because you are going to love them!
That salty-sweet combo never disappoints. So yummy!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- dry roasted peanuts
- almond bark – Can be found in the baking asile. If you can’t get your hands on any you can use white candy melts instead.
- semi-sweet chocolate chips
- sprinkles – optional, but make for a fun and festive treat
Substitutions and Variations
- Less salt: replace one of the jars of peanuts with a jar of unsalted roasted peanuts
- Nuts: Although peanuts are the classic choice for this Christmas candy, you can use pecans, almonds, or cashews instead.
- Extra chocolatey: Use chocolate almond bark instead of vanilla.
How to Make Crockpot Candy
Making crockpot chocolate and peanut clusters is as easy as 1-2-3.
- Add the ingredients to your crockpot
- Cook on low for 1 hour 30 minutes, stirring after one hour
- Drop spoonfuls onto lined baking sheets and allow to set
Store in an airtight container at room temperature for up to one week or in the refrigerator for up to one month.
Tips and Tricks
- Be careful not to allow any condensation that has developed on your crockpot lid to drip into the candy mixture as you open your lid. Chocolate and water do not mix well.
- The recipe will make anywhere from 60-100 candies, depending on the size of your pieces.
- Use a cookie scoop for uniform candies.
- Or skip the cookie scoop and spoon into mini muffin tins with liners for delicious bite-sized candies.
- Make your crockpot Christmas candy the night before you plan on serving or gifting to make sure that they have pleanty of time to set.
More of My Favorite Christmas Treats
- Chocolate Peanut Butter No-Bake Cookies
- Sugar Cookie Christmas Fudge
- Christmas Snowball Cookies
- Homemade Nut Brittle
- Reindeer Bark
- Christmas Tree Rice Krispies Treats
- Polar Bear Paws
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- 2 16 ounce jars roasted, salted peanuts
- 1 24 ounce package almond bark, broken or chopped
- 1 24 ounce bag semi-sweet chocolate chips
- sprinkles, optional
- Layer ingredients into the crockpot, starting with the peanuts, followed by the almond bark and the chocolate chips.
- Cover and cook on low. After 1 hour, uncover and stir. Recover and cook for 30 additional minutes (for a total of 1 hour 30 minutes). Uncover and stir until smooth. *If the chocolate isn’t fully melted, cover and cook for 30 additional minutes.
- Line baking pans with wax or parchment paper. Drop chocolate and peanut mixture by the spoonful onto the lined baking sheets, leaving about 1 inch in between. Top with sprinkles immediately, before the chocolate begins to harden.
- Allow the candy to set for 1 hour in the refrigerator (preferred), or about 4 hours at room temperature.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.