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.

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Prep Time 10

Cook Time 2

Total Time 2 10

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

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.
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.
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.
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.
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.
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.