Crock pot candy is a simple dessert recipe that’s made with 4 ingredients and just 5 minutes of prep. This recipe makes tasty candies that are perfect for gifting or enjoying throughout the holiday season.
Crock pot candies are a classic holiday recipe. They’re made with just 4 ingredients and take just 5 minutes of prep.
They’re great for giving as homemade holiday gifts or even for bringing to potlucks or get-togethers. They are also good to just keep around for a quick treat, and they’re a simple, no-bake alternative to cookies for your holiday tray.
Ingredient notes and substitutions
- Lightly salted peanuts: The salt helps to balance out the candy. However, you can use unsalted peanuts and add a pinch or two of kosher salt instead. You could also swap out the peanuts with another type of nut like almonds or cashews.
- Vanilla almond bark: You could use white chocolate chips instead.
- Milk chocolate chips: For candy that isn’t as sweet, substitute semi-sweet milk chocolate chips or dark chocolate chips.
- Peanut butter chips: Butterscotch or caramel chips would also work.
How to make crock pot candy
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Add the peanuts, vanilla almond bark, milk chocolate chips, and peanut butter chips to the crockpot.
Step 2: Cover the crockpot and set to low for 1 ½-2 hours, stirring halfway through.
Step 3: Line a sheet pan with parchment paper.
Step 4: Scoop a heaping tablespoon of the peanut mixture onto the sheet pan, leaving space between each candy.
Step 5: Let the chocolate set for at least one hour before removing and serving.
Recipe Tips!
- Avoiding scorching the chocolate: It’s important to know how your slow cooker cooks. Some tend to run hot. If yours does, be sure to keep the setting on low and stir more frequently. When you stir your candy, make sure to scrape the sides down well; the chocolate remaining on the sides in thinner layers is more likely to scorch or burn. Also, don’t allow it to cook for more than two hours, or the sides will start to burn.
- Using a tea towel: You can use a thin, clean tea towel to put under the lid of your crockpot so that when condensation occurs, it catches the water and keeps it out of your chocolate. Preventing the water from possibly ceasing your chocolate. Just be sure to avoid putting the towel near your heating element.
- Chilling: If you need your candies to set up faster, you can always place your sheet pans in the freezer before lining them with parchment paper and dipping candies, or you can place the candies on the sheet pan in the refrigerator to cool and set faster.
Variations
- Peanut free: To make this recipe peanut free, substitute a different type of nut for the peanuts and swap out the peanut butter chips with butterscotch chips, caramel chips, or more chocolate chips. Always double check the labels for any potential allergen issues.
- Nut free: To make this recipe nut free, you can omit the peanuts and use raisins or dried cranberries and substitute peanut butter chips with butterscotch chips, caramel chips, or more chocolate chips. Or stir in broken pieces of pretzel at the end for a similar crunchy/salty-sweet combo, or you could also use broken pieces of graham cracker or candy cane pieces stirring in at the end for sweeter treats. Always double check the labels for any potential allergen issues.
- Decorating: Feel free to sprinkle your candies with sea salt or sprinkles of your choice for some added flavor, crunch, or color.
Storage
The candy should be stored in an airtight container. It will keep for up to one month in the refrigerator, two weeks at room temperature, or up to 6 months in the freezer.
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Crock Pot Candy
Equipment
- Crock pot
Ingredients
- 2 pounds lightly salted peanuts or a mix of unsalted and lightly salted peanuts
- 24 ounces vanilla almond bark broken into chunks
- 23 ounces milk chocolate chips
- 10 ounces peanut butter chips
Instructions
- Add the peanuts, vanilla almond bark, milk chocolate chips, and peanut butter chips to the crockpot.
- Cover the crockpot and set to low for 1 ½-2 hours, stirring halfway through.
- Line a sheet pan with parchment paper.
- Scoop a heaping tablespoon of the peanut mixture onto the sheet pan, leaving space between each candy.
- Let the chocolate set for at least one hour before removing and serving.
Notes
- Lightly salted peanuts: The salt helps to balance out the candy. However, you can use unsalted peanuts and add a pinch or two of kosher salt instead. You could also swap out the peanuts with another type of nut like almonds or cashews.
- Vanilla almond bark: You could use white chocolate chips instead.
- Milk chocolate chips: For candy that isn’t as sweet, substitute semi-sweet milk chocolate chips or dark chocolate chips.
- Peanut butter chips: Butterscotch or caramel chips would also work.
- Nutrition values are estimates.Â
Nutrition
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