This easy crock pot candy is creamy chocolate peanut clusters, all made with the help of a slow cooker! The perfect treat for the holidays that serves a crowd.
Peanuts and chocolate are a classic combination that never goes out of style. This easy candy can be made in the crock pot with just 5 minutes of prep time, it’s great for holiday parties or to give as gifts.
The holidays are here, which means there’s a lot of celebrating and gift giving going on! There are times when I have the energy and patience to sit and decorate intricate holiday cookies by hand, and times where I need a quick hostess gift or party food contribution without a lot of effort. This crock pot candy is SO simple to make, tastes delicious and looks impressive. It’s perfect for gifts, parties and any time you just need a bite of something sweet. These chocolate peanut clusters will become a tradition in your house!
How to make crock pot candy
This slow cooker candy only has 4 ingredients – peanuts, chocolate chips, white almond bark and holiday sprinkles. I use a combination of salted and unsalted nuts for best flavor.
The peanuts go into the slow cooker along with the chocolate chips and almond bark and they cook for about an hour until everything is melted. Give it a good stir, cook for 30 minutes more, then dollop onto a piece of parchment paper and top with sprinkles.
This recipe serves a crowd, it will make anywhere from 25-40 pieces depending on the size of your clusters. If you’re not familiar with almond bark, it typically comes in one pound bricks and is a white candy coating. It’s found near the chocolate chips in most grocery stores. If you can’t find almond bark, you can use white candy melts instead.
How to serve crock pot candy
These peanut clusters make such a fun and unique homemade gift. I package them up in tins or cellophane bags to give to friends, teachers and neighbors. If you’re not a peanut fan, you can substitute another nut like almonds or pecans.
Another fun way to decorate this crock pot candy is with a drizzle of white chocolate. You can switch up the colors of the sprinkles and serve this candy for almost any occasion, it’s not just for Christmas.
This may be the easiest holiday treat around, but it looks and tastes like you spent hours on it! Your friends and family will be so impressed that you made your own candy, no one needs to know how easy it was!
More holiday candy recipes
Crock Pot Candy Video
Crock Pot Candy
Ingredients
- 1 lb roasted salted peanuts
- 1 lb roasted unsalted peanuts
- 16 ounces semisweet chocolate chips
- 2 lbs white almond bark broken into pieces, or can use white candy melts
- 1/2 cup holiday sprinkles
Instructions
- Place the peanuts in a crock pot. Add the chocolate chips and almond bark on top.
- Cook on LOW for 1 hour. Remove lid and stir. Cover and cook for an additional 30 minutes. Stir until thoroughly combined.
- Drop tablespoon sized dollops of the candy onto parchment paper, top with sprinkles. Cool until firm, then serve.
Esther says
I am allergic to nuts. Do you think Rice Crispes would work? Have any other ideas for a nut substitute?
Esther
Sara says
I think that would work fine!
Cindy says
Where can I find white almond bark? I’m having a tough time finding it
Sara says
It comes in a block near the chocolate chips, white candy melts will also work.
Rachel says
Is it calories per one piece?
Sara says
Yes that’s correct!
Angela says
I know this recipe says serves 30. But so you know how many it makes by individual pieces?
Sara says
It’s 30 pieces!
Shery Sullivan says
Would candy melts work for any part of this?
Sara says
Yes candy melts will work for the almond bark!
Laura says
Is it better to keep these in the refrigerator or in containers at room temperature…for a week or maybe a little more.
Sara says
I’d keep at room temperature if it’s cool in your house!
Tina says
When I have seen friends make this the chocolate has a whitish film look to it. It doesn’t look shiny like your pic. What would cause that?
Sara says
The whitish film is called bloom and it happens when chocolate gets too hot. When the cocoa butter in the chocolate cools and solidifies it leaves that film. There are a few things in this recipe that help prevent that. First, the chocolate cooks over low heat so it doesn’t get too hot. Second, the chocolate is combined with a larger amount of white almond bark. The almond bark does not contain cocoa butter so it won’t bloom. Hope this helps!
Patti says
Do you cool at room temperature or put in refrigerator?
Sara says
I cool at room temperature!
Steph says
Are these stable at room temperature ? I’m
Wanting to mail some . Also I have white chocolate chips will that work ?
Sara says
I recommend using the almond bark as there are some brands of white chocolate chips that don’t melt well depending on the ingredient list. They are fine at room temperature!
Diane says
Can you make ahead and freeze?
Sara says
Yes that will work!
BC says
Hello–how long will these keep? Can I make them a week ahead of Christmas and then store in an air-tight container? Thank you.
Sara says
Yes they will last a week!
Laura says
I just took my elderly mother in to live with me and I would love to get some help with meal’s that are crook pot easy
Sara says
Here is a list of the crock pot meals on my site, hope some of them work for you! https://www.dinneratthezoo.com/category/slow-cooker/
Christine says
Will this work in an instant pot?
Sara says
If will work if you use the slow cooker setting!
Monica Smith says
I have an extra chocolate almond bark, can I use that instead of the white?
Sara says
Yes that’s fine!
Debe says
I added 1/2 pound of coconut in place of 1/2pound peanuts. It was great.
Judith Edwards says
Can you use peanuts and pecans together – not sure if pecans are dry roasted.
Sara says
Yes that will work fine!