Crockpot Candy: Easy Slow Cooker Christmas Crunch Chocolate Treat Recipe
Crockpot Candy is a delicious and easy slow cooker treat perfect for the holidays, combining peanuts, white and dark chocolate, peanut butter, and toffee bits into irresistibly crunchy and sweet clusters. This no-fuss recipe uses a slow cooker to gently melt and blend the ingredients, creating a festive and indulgent Christmas crunch candy that can be customized with sprinkles and sea salt.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 cups
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 16 ounces lightly salted dry-roasted peanuts or unsalted, with optional pinch of sea salt
- 22 ounces white chocolate chips or white almond bark
- 5 ounces dark chocolate chips or milk chocolate chips for a sweeter flavor
- 1/2 cup creamy peanut butter or crunchy for added texture
- 1/3 cup toffee bits such as Skor or Heath; or homemade chopped toffee
- Festive sprinkles optional, for garnish
- 1 pinch sea salt optional, for garnish
Instructions
- Prepare Slow Cooker: Place the peanuts in the bottom of the slow cooker to prevent scorching and help with even melting.
- Initial Melting: Cover and cook on low heat for 1 hour to allow the chocolate chips and peanut butter to start melting and blend with the peanuts.
- Stir and Continue Cooking: Remove lid and stir well to evenly coat the peanuts in the melted chocolate and peanut butter mixture.
- Melt Completely: Continue cooking on low for another 30 minutes, stirring occasionally, until everything is fully melted and blended together into a smooth mixture.
- Prepare Cooling Surface: Line one or two sheet pans with parchment paper while the mixture finishes cooking to have a ready surface for the candy.
- Portion Candy: Using a spoon or cookie scoop, scoop spoonfuls of the peanut-chocolate mixture onto the prepared pans in clusters or mounds.
- Add Garnish: Top the candy clusters with festive sprinkles and/or a pinch of sea salt if desired to add a festive look and contrast in flavor.
- Cool and Set: Let the candies cool at room temperature for 30 to 60 minutes or until firm to the touch.
- Store Properly: Store the candies in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 weeks, or freeze for up to 2 months for longer storage.
Notes
- Use dry-roasted peanuts for better flavor and crunch; unsalted peanuts work fine if you prefer reduced salt content.
- If white almond bark is used instead of white chocolate chips, the candy will have a slightly different texture but still delicious.
- Crunchy peanut butter adds more texture, whereas creamy makes the candy smoother.
- Toffee bits can be store-bought like Skor or Heath or homemade chopped toffee for personalized flavor.
- Make sure to line your pans well with parchment paper to prevent sticking.
- Allow the candy enough time to cool and set properly to avoid sticky clusters.
- Store in an airtight container to maintain freshness and prevent moisture absorption.
