Crockpot Candy is the easiest and most impressive homemade candy ever. A rich chocolaty, peanutty 4 ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out. It doesn't get much easier than that!
I have a thing for peanut clusters, but the thought of melting the chocolate over the stove or in the microwave, only to have it thicken so quickly because it is chilly in the house frustrates me to no end.
Then I remembered this crockpot candy that I have spotted all over the internet. I know I have professed my love for simple recipes over the years, but I have to tell you this may be my favorite candy recipe ever. It doesn't get much easier and the taste is phenomenal.
I have been really loving my crockpots lately. Honestly, I only cook a few times a week and then we reheat our dinners the other days.
I don't know how that happened, but I like it and it works for us. As of late, on the cooking days, you will find a slow cooker (or 3) on the counter.
When I started thinking about candy making, the slow cooker was on my mind and this recipe immediately popped in my head.
So I sent Chad to the store to grab a few things and I had candy in just a few short hours (start to finish while my daughter napped).
Rich and chocolaty this recipe is so easy to make it will certainly become a family tradition.
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Helpful Tips to make Crock Pot Candy:
- Use a scoop for same size candies.
What you will need to make Crock Pot Candy:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite Crockpot Candy recipes:
Crockpot Turtles CandyWhite Chocolate Crockpot Candy Clusters
See how easy this Crock Pot Candy is to make. Watch the video!!!
Yield: makes 144 (1Tbsp) Candies
Crock Pot Candy
Crock Pot Candy is the easiest and most impressive homemade candy ever. A rich chocolaty, peanutty 4 ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out. It doesn't get much easier than that!
prep time: 30 minscook time: 2 hourtotal time: 2 hours and 30 mins
Ingredients
- 34.5 ounces honey roasted dry roasted peanuts (I used planters)
- 32 ounces almond bark (vanilla flavored)
- 12 ounces semisweet chocolate chips
- 4 ounces German chocolate bar (by Baker's)
- optional garnish: sprinkles or crushed candy canes
Instructions
- Layer ingredients into crockpot (I used a 5 quart), cover.
- Cook for 1 hour on low temperature. Do not stir.
- After 1-hour stir mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).
- Meanwhile, line countertop or table with a long piece of parchment paper.
- Turn off crockpot. Use a 1 tablespoon scooper to scoop out candy from crockpot and onto parchment paper. Make sure candy is not touching. Top with favorite garnish.
- Allow to cool completely.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
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why bakers choc?
ReplyDeleteIt is a semi sweett baking bar of chocolate. Looks like a large Candy bar. Get it at the grocery store or even Walmart. Sold in a 4oz bar.
DeleteDo you put the peanuts in with the chocolate? recipe doesn't say ...thank you
DeleteIt says: Layer ingredients into crockpot (I used a 5 quart), starting with the peanuts.
Deletebakes chocolate is unsweetened, not semi sweet-you use it for brownies. otherwise, I imagine it would say to use 2 cups of semi sweet morsels
DeleteI would prefer dark chocolate I'm with the semi sweet morsels, what would I use to replace the German Choc Bar.
DeleteI use peanut butter morsal chips instead of the German chocolate. Absolutely relish. I make it every year and send to my sons school for his teachers
DeleteHow many ounces of peanut butter chips did you use in lieu of the German chocolate Pamela? That sounded delicious.
DeleteWhat is white almond bark?
ReplyDeletewhite almond bark is white chocolate (if you didn't know it is caffeine free) it comes in a block at WalMart for like $2.50... it is delicious~!
DeleteIt's not actually chocolate. Is a confectionary coating
DeleteAgreed. The stuff you get at Walmart barely resembles white chocolate; most of us couldn't afford it, and it can be very tricky to use. Sam's Club used to have 2-lb. chunks of their imitation white chocolate; much higher quality. Now they carry bags of - I've lost the word for it - small circles you can melt much more easily than chopping up the blocks.
DeleteI used vanilla-flavored chips in place of the almond bark, and it worked great.
DeleteOooh, Donna, I do hope you'll swing by to Food on Friday to add this to Christmas Favourites! Cheers from Carole from Carole's Chatter
ReplyDeleteCool! No fuss candy. Thanks for sharing.
ReplyDeleteLinda
Can you use a oven bag in the crockpot for easier clean up with this recipe?
ReplyDeleteI'm allergic to tree nuts, can I substitute white chocolate for the almond bark?
ReplyDeleteAlmond bark is a white confectionery coating, similar to white chocolate, but it contains vegetable fat instead of cocoa butter. There are no nuts in it, but you could absolutely substitute white chocolate.
DeleteThis comment has been removed by the author.
DeleteThere are no almonds in almond bark unless you add them. Ingredients: Sugar (Sugar, Cornstarch), Partially Hydrogenated Palm Kernel Oil, Whey Powder, Soy Lecithin (An Emulsifier) And Artificial Flavor. Contains Soy And Milk Products.
DeleteAlmond Bark doesn't necessarily contain almonds. Check the ingredient list on the package.
DeleteWhite chocolate and almond bark are the same thing.double check the package for ingredients just to make sure.
DeleteWe made this before with a crockpot liner...big mistake! It was like the peanuts got so hot, they burned through the liner and everything was scorched!
ReplyDeleteThanks for the tip Brooke, we have readers asking about that.
DeleteI have made this recipe for years and ALWAYS use a crock pot liner, never had a problem. Be patient and keep on low setting. Makes cleanup SOOOOO much easier.
DeleteI just soaked the crock for a bit in hot soapy water and it cleaned up very quickly and easily.
DeleteHalf the joy of making this is to be able to scrap the crock pot, when it's cooler of course. It's one step better than licking the frosting bowl! There was very little to soak off the first time I made them!!
DeleteI have made this for the past several years and have always used a liner. Never any problems.
DeleteWhat is vanilla almond bark and where can I get it?
ReplyDeleteAny grocery store will have it in the baking section. I get mine at Aldi during the holidays.
DeleteSome brands call the almond bark, Candy Quik. It is usually on the baking aisle and comes in a little tray. You just break it up and add to the crock pot.
Deletewe do something similar every year but never though to use the crockpot for it before. GENIUS!
ReplyDeleteThanks! Hope it makes your candy making easier.
DeleteThank you for all of your great recipes! I'm going to make this for Christmas! How long can I store this in a container? Does it need to be refrigerated?
DeleteDonna- email me at bellecooking at gmail dot com if you might be interested in doing link swaps each week.
ReplyDeleteI had to add milk to it as it was a hard solid mass. Also could not find almond bark so I used white chips and some almond extract - we haven't tasted yet but it smells good!
ReplyDeleteyour almond extract is what made it a solid mass - it has alcohol in it - this sets chocolate.
Deletealmond bark is in the Jewel baking section.......it's a must have
DeleteThank you! Won't do that again! :) What is a jewel baking section?
Deletep.s. I also added coconut (for hubby) and some powdery almonds along w/ dry roasted unsalted peanuts (son won't eat salt) did not have red & green jimmies so I smashed red & white mints for sprinkling. Due to my changes they would not harden as individual treats so I returned to crockpot & melted it down again, lined 2 baking sheets w/ parchment paper & spread it as a solid mass. Left out to harden overnight & cut into small squares. They are AMAZING!!!!! Son works at a 1 star Michelin restaurant & crabby Exec Chef flipped out over the deliciousness! Thank you! Now looking to play around with a peanut butter/chocolate/peanut mixture :)
DeleteHow much does this make? Thinking about packaging and gifting in the office.
ReplyDeleteMine made about 12 dozen 1 tablespoon candies. Enjoy!
DeleteI did not have a 1 TBS. scoop so dropped from a teaspoon and got about 90 candies so were a bit larger than those from the recipe. Doesn't matter, put three dishes of them around the side tables for Christmas Day and refilled the dishes at least 3 times and still had enough to send home with guests and to freeze. I recommend at least halving the recipe unless you are making for gifts or having a really large crowd of guests. DELICIOUS!
DeleteSounds so easy. I want to try this with pecans and caramel some how. Haven't quite figured out how yet.
ReplyDeleteI am with you on that. I am trying to figure it out myself. Let me know what you come up with and if I figure it out, I will let you share it.
Deletetry after you place spoon of mixture on paper making I well in center before it can set up, then melt your camel as normal and fill the well with the carmel and let set up before packaging
DeleteThat would turn them into "turtles" Look for a recipe for them. I use to have one that used a can of condensed milk boiled in the can in a pot filled with water they were wonderful.
DeleteUse pecans and caramel baking bits. Kraft has them, and I've seen Snickers baking bits as well. I'm sure there are others. If you can't find them locally, just look online.
DeleteMaybe carmel and nuts in crockpot, then will have to deep in chocolate,
DeleteI've been making this for several years and like to vary the ingredients. I have added peanut butter morsels, caramel pieces, and chopped unsalted MIXED nuts! All turned out great, but my family's favorite is mixed nuts.
DeleteMy family also, but it is always eaten no matter the ingredients. I also use butterscotch chips which makes them even richer tasting.
DeleteCan I substitute almonds for peanuts and caramel for bark?? I would like some Almond bears
ReplyDeleteGet the Kraft caramel bits (or something similar) and stir them in at the last minute?
DeleteDO you put the peanuts as the first layer or the almond bark? And do you grease the bottom of the crock pot?
ReplyDeleteThe recipe says to layer the ingredients in the crock pot, starting with the peanuts. Where is the confusion?
DeleteOne bag semisweet choc chips one bag butterscotch chips, can of redskin peanuts. Melt the chips in your crock pot, stir in the peanuts and Use a 1 tablespoon scooper to scoop out candy from crock pot and onto parchment paper.
ReplyDeleteOne bag of semi sweet chocolate chips one bag of butterscotch chips and one can of redskin peanuts. Melt chips in the crock pot, stir in peanuts and Use a 1 tablespoon scooper to scoop out candy from crock pot and onto parchment paper.
ReplyDeleteI add chow mein noodles and marshmellows to this mixture. My kids call them spider cookies.
DeleteI was thinking by about the Clemson noodles and marshmallows, but, when I make mine i only use butterscotch chips. No chocolate chips. We call them haystacks.
DeleteGoing to try this today! Sounds delicious!
ReplyDeleteIn the crock pot right now. Hoping it turns out...
ReplyDeleteTried making these with no luck. The chocolate will not harden up. What could I have done wrong?
ReplyDeleteSame thing here. Very frustrated as it was not super cheap to make. What happened?
Deleteput them in the fridge.
DeleteYou need to be sure to use the chocolate or vanilla bark, that is what hardens nicely, the chips alone won't harden nearly as well without the bark, if you can't find bark use candy making chocolate.
DeleteYes, I haven't tried the posted recipe, but if chocolate hasn't been tempered properly (or has gotten too hot after tempering), it may not harden the way you want (chocolate can cool and crystallize in any one of 6 different forms, and only one is what you actually want).
DeleteThe easiest solution is to use products made for dipping and candy making, such as Wilton Melts, or items labeled as "bark" which can be bought at craft stores, such as Michael's.
These candies and chocolates are made with other fats in addition to the cocoa butter, so they set up the way you want them to without having to be as careful with the temperature.
I made this recipe but I put muffin paper liners in a muffin pan...scooped 1 1/2 tbls of mixture into each and allowed to cool! Worked out GREAT!
ReplyDeleteJust got done making these candies but put them in mini baking cups instead of parchment paper hence less handling them with my hands. it was really easy to make but I will let you know how they taste. fingers crossed
ReplyDeleteOMG these were delicious and took them to work for three days and gave them away to the neighbors
DeleteI am so happy you loved them. Happy New Year!
DeleteI have made these in the microwave. I use 1/2 block of chocolate (from Walmart) and 1 can of Spanish peanuts and it turns out great.
DeleteWhen I make this stovetop, I never cook my nuts first. I've used all kinds of nuts, peanuts, cashews, canned mixed nuts, raisins, even mini marshmallows! What does cooking the nuts first do?
ReplyDeleteThe recipe doesn't say to cook the peanuts first. It does say to layer all the ingredients in the crockpot, starting with the peanuts.
DeleteWhy not melt chocolates in the microwave then add nuts and drop by spoonfuls?
ReplyDelete
DeleteThat's what I do. Takes a fraction of the time that a slow cooker does and the results are the same.
could you please tell me how to store the candy once it has cooled? thank you,
ReplyDeletejane
could you tell me how to store it after it has cooled? thank you,
ReplyDeletejane
Chocolate candy can be stored at room temperature for a long time (just take a look at the date on the chocolate you buy & consider the ingredients that you added to it or put on top).
DeleteYou can store them in a plastic container, glass jar, zip-top bags, plastic goodie bags with twist-ties or ribbon, or a tin lined with wax paper or parchment paper.
when I make melted chocolate it has a whiteish layer on top, what am I doing wrong?
ReplyDeleteProbably got it too hot..
DeleteIf chocolate isn't tempered properly, the ingredients can separate and make a white layer on top. They still taste fine and are ok to eat.
DeleteThe easiest solution is to use products labeled as melting chocolate, such as Wilton's Candy Melts. You can buy them at craft stores such as Michael's.
(I think they are usually about $3.00 / 12 oz. bag. They come in vanilla (in several colors), as well as chocolate, dark chocolate, and other flavors).
I accidentally bought chocolate almond bark. Will that work?
ReplyDeleteAbsolutely! It will just be more chocolaty. Nothing wrong with that. Enjoy.
DeleteI use everything you listed but I use one chocolate almond bark and one white almond bark, semi sweet choc chips, and one 4 oz bar German choc (Bakers green box), and regular roasted peanuts
ReplyDeleteKraft sells "caramel bits" in a bag in the baking section. They are little balls of caramel about the size of chick peas. I am going to try mixing some into the mixture at the very end, just as I am getting ready to spoon them onto the parchment. Hopefully they don't melt too fast.
ReplyDeleteThat sounds like a great idea. Let us know how it went!
Deletethey do work
DeleteI want to use pecans, should I roast them first?
ReplyDeleteI did this with raw pecans and they still got that lightly toasted flavor that I love. Enjoy and let us know how it goes.
DeleteHow do you store this candy and for how long will it keep ?
ReplyDeleteI have stored it in the fridge, freezer and counter. It has been really hot in my house so the counter top method was not the best option, the candy became sticky and whitish. The freezer is great, unless you want to pop them in your mouth without thawing. That said, the fridge has been my best method but any way will work. They have lasted as long a month with no issues (could be longer but we ate them all).
DeleteThank you Donna. I will now make them ahead of Christmas Eve. Now that I know I can store them up to a month.
DeleteJust made a batch of this, but tweaked it a bit and made it with a creamy center.which turned out great. This is the easiest candy ever thanks for sharing.
ReplyDeleteCreamy center? Sounds fascinating. I would love to hear what you did.
DeleteJust .made a batch and used almonds and cashews...turned out soooo good!!! Thank you for sharing this recipe!
ReplyDeleteAwesome! I would love that combo.
DeleteI just stored mine on the counter. Didn't even bother covering them. Still good 1 1/2 weeks later. :)
ReplyDeleteSo happy you enjoyed them.
DeleteThey wouldn't last that long at my house!!!
DeleteThis will make a nice Christmas candy to give as a gift. Thank you, Lynn
ReplyDeleteI have made crockpot candy for over 20 years and I just love it...it is so easy and you can make so many different kinds.I actually bought the crockpot that is 2 next to each other..I can do 2 batches at a time and at Christmas this makes it quick and easy...I do a few things different than your recipe.but basicly its the same just different ingredients..I do a white almond bark with white chips and crush candy canes and a drop of red food coloring and make pepermint ones..the kids love these..its also easier to use a ice cream scoop to get it out too...love the recipes...keep them coming..thanks K
ReplyDeletedoes anyone know the nutritional profile on this?
ReplyDeleteI made this last year, and then I made it again with the chocolate bark and dark chocolate chips, was even better, I am a dark chocolate fan. I did not use the crockpot, did it on the stove. LOVED EVERY BITE... Makes a lot, we give candies and cookies and breads for gifts annually. This was a big hit!
ReplyDeleteHas anyone tried this recipe with white chocolate? If so what would the recipe look like? Thanks for sharing!
ReplyDeleteIf you were to sell these, what would you sell these for?
ReplyDeleteI have made these for many years. I spoon into candy liners to set up. This recipe is perfect to follow as is. I also have added raisins to the last third of the mixture. It's like the old Chunky candy.
ReplyDeleteCould you make this with pretzels instead of nuts?
ReplyDeleteI couldn't find the German chocolate bar I bought a different kind will that be okay or Should I go to another store and try to find that one.. I can't wait to try this
ReplyDeleteThe recipe says total cook time 2 hrs. 30 min. It says to cook one hour and then stir. Let cook another hour, stirring every 15-20 minutes. Where is the other 30 minutes?
ReplyDeleteThe total cook time says 2 hrs. 30 min. It says to cook one hour and then stir. Stir every 15-20 minutes for another hour. Where is the other 30 minutes?
ReplyDeleteIt actually says Cook Time: 2hours. Total Time : 2 1/2 hours. The half hour is preparation time, as well as dropping the mixture onto the waxed paper.
Deleteyou can make these recipes without nuts in it if you are one of those that have allageeys to nuts
ReplyDeleteYes, I have made chocolate lollipops using this recipe, minus nuts, in lollipop molds.
DeleteI've made this for years and make it in the oven in a roaster pan. I don't use the German Bakers Chocolate just 2 lbs. almond bark and (2) 12 oz. Hershey's special dark chocolate chips and (2) 12 oz. cans roasted peanuts. Preheat oven to 250 degrees and put the mixture in the oven and turn it off. Let set in oven for 15 minutes. Stir well with heavy wooden spoon and spoon out onto waxed or parchment paper. Sometimes I add more peanuts to the mixture than it calls for to make it really full of peanuts. This recipe is addictive.
ReplyDeleteI am so glad someone shared this recipe this year. I made it last year and got RAVE reviews. Bought little baking cups to try this year!!!
ReplyDeleteI am so glad someone shared this recipe this year. I made it last year and got RAVE reviews. Bought little baking cups to try this year!!!
ReplyDeleteI am so glad someone shared this recipe this year. I made it last year and got RAVE reviews. Bought little baking cups to try this year!!!
ReplyDeleteThe german chocolate bar, is it cooking chocolate? I have never heard of baking chocolate or seen it. We don't have Walmart here so wouldn't know where to get it. What can I use instead. Is it important or can I just leave it out? Many questions I know. :)
ReplyDeleteI have used semi sweet chips, also white,peanut butter, butterscotch, dark chocolate, and peppermint chips to replace baking chocolate. Depends what flavor I want. Usually replace with 2 normal ( 11 to 12 ounce) bags of chips.
DeleteI use a very similar recipe every year but it is called Reindeer Poop and has a cute little saying that goes with it :) The crock pot works great, don't have to bother with it until almost all melted.
ReplyDeleteDo you crush or break up the bars of chocolate?
ReplyDeleteDo you crush or break up the chocolate bars?
ReplyDeleteI never use the German chocolate bar, tried it both way and no difference in taste or texture at all only makes it look like milk chocolate instead of dark chocolate and I do not stir at all until after time is up and I'm ready to dip out. Also my recipe calls for 1 jar salted and 1 jar unsalted peanuts which is what I use. Love it !!!!
ReplyDeleteI make it this way also.
DeleteI only have a crockpot that cooks on high for 4 or 6 hours or low on 8 or 10. Can I still make this recipe and how?
ReplyDeleteI'd say to follow the directions, set the crockpot for low 8 hours, but then unplug it after the 2 hours.
DeleteThis comment has been removed by the author.
ReplyDeleteDo you think milk chocolate chips would work? Thanks!
ReplyDeleteMade this tonight. Hubby and I love it and we are keeping it in our holiday goodie folder. It was easy and relatively quick to make!
ReplyDeleteMy brother can't have any type of nuts - what would you suggest as a replacement for the nuts so he can make some especially for him?
ReplyDeleteNot quite sure about this, but I'd try coffee beans. Now I suddenly want to try that myself! Anyone else have suggestions?
DeleteJust think of candy bars, or anything you'd like to eat with chocolate, such as: marshmallows, pretzels, graham crackers, sunflower seeds, pumpkin seeds, caramels, toffee bits, crushed or chopped up peppermint candy or candy canes, coconut flakes, broken up cookies (homemade cookies, or crunchy store-bought cookies), brownies, etc.
DeleteYou can mix and match different ingredients, such as marshmallows and graham cracker bits for a s'mores-like candy.
If you use something that is in smaller bits, such as crushed candy canes, you can spread the chocolate out in a thin layer on parchment paper and break it into pieces after it hardens, instead of doing clusters. Sometimes this method is called Almond Bark, or Peppermint Bark--but you can put whatever you want in it and even sprinkle some on top after spreading the chocolate out--or add colorful sprinkles on top.
I've also seen dried fruit dipped in chocolate, such as dried cherries, cranberries, blueberries, etc. So that might work as clusters.
Why did my chocolate clusters change colors in the fridge? Will the color come back after being out of the fridge for a while?
ReplyDeleteOMG, this was the easiest and best recipe ever, thanks so much for sharing! Our favorite was as follows: 1 tall jar honey roasted peanuts, 1 bag Hershey's vanilla baking chips, 1 bag Hershey's special dark chips, and 1/2 dark chocolate baker's bar. When it was ready to drop onto the parchment paper, I mixed in a bag of Heath bits of brickle. Even my "I don't like sweets" husband loved these. The half recipe made about 70 candies.
ReplyDelete