Crockpot Christmas Candy: 4-Ingredient Holiday Treat

I made this crockpot christmas candy at 10 PM on a Tuesday because I found a bag of peanuts in the pantry and my oven was already in time-out for burning the last batch of cookies. I figured that if I could dump four things into a slow cooker and walk away, that was my kind of holiday baking. The first time I made it, I forgot the towel trick and ended up with chocolate that looked like a science experiment gone wrong.

Now this is the one thing people request from me. This crockpot christmas candy combines white almond bark, semisweet chocolate chips, German sweet chocolate, and dry roasted or cocktail peanuts in a 4-quart slow cooker. You cook the chocolate on HIGH for 1 hour, then on LOW for 1 more hour, stir in the peanuts, scoop the clusters, and refrigerate them for 30 minutes to 1 hour. One batch makes about 80 pieces, so it works well for holiday gifting or a party.

Why You’ll Love This Recipe

• No oven required: The slow cooker handles the melting while your oven stays free.
• Four ingredients, zero fuss: Almond bark, chocolate chips, German chocolate, and peanuts create the candy.
• Makes a ton: One batch yields about 80 pieces.
• Kid-friendly: Children can help scoop the clusters.
• Gift-ready: The clusters work well for holiday cookie platters and last-minute gifts.

Tools You’ll Need

Nothing fancy, I promise.

• 4-quart slow cooker: Use a 4-quart slow cooker, though a larger one works if you watch it closely.
• Small cookie scoop: Shape uniform clusters and keep spoons clean.
• Baking sheets: Use several baking sheets, or work in batches.
• Wax paper or parchment paper: Prevent the candy from sticking.
• Clean kitchen towel: Catch condensation before it drips into the chocolate.

Ingredients

• 2 pounds white almond bark. It may be labeled white candy coating. Break or chop it into smaller squares. Use almond bark rather than white chocolate chips because it sets up properly.
• 12-ounce bag semisweet chocolate chips. Choose a good brand because the recipe uses few ingredients.
• 4-ounce bar German sweet chocolate. Break or chop it into smaller squares.
• 32 ounces dry roasted or cocktail peanuts. Use pre-roasted peanuts. Raw peanuts will not work.
• Holiday sprinkles, optional. Use red and green sprinkles for Christmas, or choose another color for a different holiday.

How To Make Crockpot Christmas Candy

Set it, walk away, and pretend you did not just outsource holiday candy to a machine.

1. Prep the slow cooker: If desired, spray slow cooker insert lightly with non-stick cooking spray. Add chopped almond bark, chocolate chips and German chocolate.
2. Cook with the towel trick: Place a clean, dry kitchen towel over the top of the slow cooker, then place lid on top of that. Cook on HIGH for 1 hour. Reduce heat to LOW, and cook 1 more hour (or until fully melted), stirring every 15-20 minutes. The towel catches condensation so water does not drip into your chocolate and seize it. Trust me, you do not want seized chocolate.
3. Add peanuts: Remove lid and towel (be careful not to let any condensation drip into melted chocolate), and add peanuts, stirring well to combine. The peanuts are already roasted, so they just need to get coated.
4. Scoop and sprinkle: Line several baking sheets with wax paper. Drop candy mixture by spoonfuls onto wax paper (or use small cookie scoop). If using sprinkles, sprinkle onto clusters before they harden. Work in batches of 8 or so, then go back and add sprinkles; otherwise they will not stick.
5. Set and store: Refrigerate (if possible) 30 minutes to 1 hour, until set. If unable to refrigerate, let stand on counter at room temperature until set. Store in a cool place in an airtight container.

Perfect Pairings

These go perfectly with…

• A cold glass of milk balances the sweet chocolate clusters.
• Hot cocoa with extra marshmallows doubles the chocolate flavor.
• A game day spread disappears quickly beside chips and dip.
• Holiday cookie platters gain a cluster shape among the round cookies.

Easy Christmas Crockpot Candy

This crockpot christmas candy combines white almond bark, semisweet chocolate chips, German sweet chocolate, and dry roasted or cocktail peanuts in one slow cooker. You cook the chocolate for 1 hour on HIGH and 1 hour on LOW, stir in the peanuts, scoop the clusters, and refrigerate them for 30 minutes to 1 hour. Make this crockpot christmas candy for holiday gifting, a cookie platter, or a party when you need an easy Christmas candy recipe that makes about 80 pieces.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 80 servings

Course: Christmas, Dessert

Cuisine: American

Calories: 164

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs white almond bark (might be labeled as white candy coating) ( broken or chopped into smaller squares)
• 12 oz bag semisweet chocolate chips
• 4 oz bar German sweet chocolate (broken or chopped into smaller squares)
• 32 oz dry roasted or cocktail peanuts
• holiday sprinkles ((optional))

Equipment

• 4-quart slow cooker
• Small cookie scoop
• Baking sheets
• Wax paper or parchment paper
• Clean kitchen towel

Method

 

1. Add the Chocolate to the Slow Cooker:

   If desired, lightly spray the inside of the slow cooker with nonstick cooking spray. Add the chopped almond bark, chocolate chips, and German chocolate.
2. Melt the Chocolate:

   Place a clean, dry kitchen towel over the top of the slow cooker, then carefully set the lid on top of the towel. Cook on HIGH for 1 hour, then reduce the heat to LOW and cook for another hour, or until the chocolate is completely melted. Stir every 15–20 minutes to help the chocolate melt evenly and prevent scorching.
3. Add the Peanuts:

   Remove the lid and kitchen towel carefully, making sure no condensation drips into the melted chocolate. Add the peanuts and stir thoroughly until they are evenly coated in the chocolate mixture.
4. Form the Candy Clusters:

   Line several baking sheets with wax paper. Drop spoonfuls of the chocolate-peanut mixture onto the prepared sheets, or use a small cookie scoop to create evenly sized clusters. If using sprinkles, add them immediately before the chocolate begins to set.
5. Let the Clusters Set:

   Refrigerate the candy clusters for 30 minutes to 1 hour, or until firm. If you cannot refrigerate them, leave them at room temperature until completely set.
6. Store:

   Once the clusters have hardened, transfer them to an airtight container and store in a cool place.

Recipe Notes

Keep a close eye on the candy as it melts, since slow cookers can vary in temperature and cooking performance. Some models run hotter than others, so the melting time may differ. The cooking times and temperatures listed in this recipe worked well for me and my recipe testers, but you may need to adjust them slightly depending on your slow cooker. Stir regularly and check the chocolate to prevent it from overheating or scorching.