Crock Pot Candy

Recipe

Servings: -80 clusters

Author: Jaclyn

Prep: 10

Cook: 1 30

Set Time 1

Total: 2 40

This 3-ingredient crock pot candy recipe is the easiest Christmas treat you’ll make all season. Chocolate chips, almond bark, and peanuts melt together in the slow cooker for a sweet-and-salty holiday favorite.

Equipment

6 quart slow cooker

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

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