Crockpot Candy
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I make this easy crock pot candy recipe every holiday season. It’s a simple, crowd-pleasing Christmas treat made with just three ingredients: peanuts, chocolate chips, and almond bark. Toss everything in the slow cooker, let it melt together, and you’ve got sweet-and-salty candy clusters perfect for gifting or snacking.
It’s basically foolproof. No baking, no fancy steps, and no need to hover over the stovetop. Just dump, melt, stir, and scoop.
This crockpot Christmas candy has been a favorite for years because it’s nostalgic, easy, and so versatile. Decorate with festive sprinkles, package in gift bags or tins, or sneak a few straight from the fridge.
If you love easy Christmas candies like Sugar Cookie Christmas Fudge, Peanut Butter Balls with Rice Krispies, Christmas Crack, this sweet treat belongs on your holiday list too.
That salty-sweet combo never disappoints. It’s a little like rocky road candy, but without the marshmallows. So yummy!
Of course, this crockpot chocolate peanut cluster recipe isn’t just for the holidays. Make a batch any time of year with rainbow sprinkles — or skip the sprinkles entirely if that’s more your style.
Love simple treats like this one? Be sure to check out my favorite 3-ingredient desserts for more easy ideas!
Why You’ll Love This Recipe
- Only 3 ingredients: Just peanuts, almond bark, and chocolate chips.
- Ridiculously easy: Let the slow cooker do all the work while you prep other holiday treats.
- Perfect for gifting: Makes a big batch and looks great in cookie tins or treat bags.
- Sweet and salty: The flavor combo is always a hit with kids and adults alike.
- Customizable: Change up the nuts, chocolate, or toppings to fit any occasion.
Ingredient Notes
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 – I used salted for that sweet-salty contrast, but you can go with lightly salted or unsalted if preferred.
- Almond bark – Look in the baking aisle near the chocolate chips. You can sub in white candy melts or white chocolate chips if needed, but I prefer almond bark as it is less expensive and melts down beautifully.
- Semi-sweet chocolate chips – Balances the sweetness of the almond bark. Dark chocolate chips also work well if you like a richer flavor. I use and love Ghirardelli brand chips.
- Sprinkles (optional) – Fun for the holidays but not required. Rainbow sprinkles are perfect for birthdays or non-seasonal versions.
How to Make Crockpot Candy
Step 1: Add ingredients into your slow cooker with the almond bark on top.
Step 2: Cover and cook on LOW for 1 hour. Stir, then cook for another 30 minutes. Stir again until smooth. If the chocolate isn’t fully melted at this point, continue cooking in 15-minute intervals.
Step 3: Drop spoonfuls of the mixture onto parchment paper–lined baking sheets. Immediately top with sprinkles, if using.
Step 4: Let the candy set, about 4 hours at room temp or 1 hour in the fridge before storing.
Storage
Room temperature: Store in an airtight container for up to 1 week.
Refrigerator: Keeps well for up to a month.
Freezer: Freeze flat until solid, then transfer to an airtight bag or container. Thaw at room temp before serving.
Tips for My Kitchen to Yours
- Avoid moisture. Be careful not to allow any condensation that may develop on your crock pot lid to drip into the candy mixture as you open your lid. Even a small drop of water can cause the chocolate to seize.
- Use a cookie scoop for uniform candies and less mess.
- Add sprinkles immediately: Sprinkle each row right after scooping. If you wait too long, the chocolate sets and the sprinkles won’t stick.
- Let them fully set before storing to preven sticking.
- Make ahead. Perfect for prepping a night or two before gifting or a party.
- Expect about 60 to 100 candies per batch, depending on the scoop size.
Additions and Variations
- Different nuts: Try pecans, almonds, cashews, or a mix.
- Less salt: replace one of the jars of peanuts with a jar of unsalted roasted peanuts
- Extra salty: Sprinkle with flaky sea salt just before the candy sets.
- Extra chocolatey: Use chocolate almond bark instead of vanilla.
- Add mix-ins: Stir in crushed pretzels, toffee bits, or chopped candy canes after cooking and just before scooping for texture and extra flavor.
- In cupcakes liners: Spoon into mini muffin tins lined with papers for easy, bite-sized candies.
More of My Favorite Christmas Treats
- Chocolate Peanut Butter No-Bake Cookies
- Christmas Snowball Cookies
- Homemade Nut Brittle
- Reindeer Bark
- Christmas Tree Rice Krispies Treats
- Christmas Puppy Chow
- Polar Bear Paws
Crock Pot Candy
Equipment
Ingredients
- 32 ounces dry roasted peanuts, I used salted
- 24 ounces almond bark, broken or chopped
- 24 ounces semi-sweet chocolate chips
- sprinkles, optional
Instructions
- Layer ingredients into the crockpot, starting with the peanuts, followed by the almond bark and the chocolate chips.32 ounces dry roasted peanuts, 24 ounces almond bark, 24 ounces semi-sweet 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 up to an additional 30 minutes.
- Line baking pans with 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.sprinkles
- Allow the candy to set fully before serving or storing (about 4 hours at room temperature or 1 hour in the refrigerator).
Notes
- I used salted peanuts but you can use lightly salted or even unsalted if that is your preference.
- 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.
- This recipe will make anywhere from 60-100 candies, depending on the size of your pieces.
- Store in an airtight container at room temperature for up to one week or in the fridge for up to one month.
Nutrition
Did You Make This Recipe?
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Recipe updated with clearer instructions and new photos on 12/4/2025. Below is one of the original images.
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I sure am going to try gum drop fudge and the crock pot and would love to try the coca cola fudge but I cannot find the direction to finish writing them down. can you help put it back
can you use the chocolate almond bark or do you have to use the white almond bark.
You could use the chocolate kind, I have always made it this way though.
One recipient says German chocolate bar but this recipe don’t
Can I do this with just chips. And how much would I need
If you used only chocolate chips they may not set up right. If you just don’t like the white/vanilla variety of almond bark you could use chocolate almond bark instead.
Can pecans be used instead of peanuts
Yes, I would toast them first in the oven for 5-10 mins.
Can I put caramels in?
Yes, you can stir in caramel bits after everything has slow cooked on low for 90 minutes. Cover and let them melt for 3-5 minutes then stir again and you are good to go. Enjoy!
Can these be frozen?
Yes, they freeze well!