Crockpot candy is a classic homemade Christmas candy made in the slow cooker with peanuts, semi-sweet chocolate chips, and almond bark.
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.
- 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 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 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.
Nutrition
Calories: 221kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 166mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6IU | Calcium: 23mg | Iron: 1mg
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