If you want to make this crock pot cheesecake extra sweet, drizzle some homemade Caramel Sauce over the top just before serving.

New recipes like this are the best! I love that simple ingredients are needed only to create the perfect creamy cheesecake. And in the crockpot? It’s true! 

You can literally make the perfect homemade cheesecake recipe in the best way, all by using a slow cooker. 

It’s literally like nothing that you’ve ever bought from the grocery store. 

This easy cheesecake recipe is a game-changer when it comes to dessert time. 

One bite of this creamy New York cheesecake topped with fresh berries, and it’s all over from here. 

And I say this with full confidence, knowing that I’ve made a ton of incredible cheesecake recipes over the years. 

I was MORE than impressed with how this creamy cheesecake recipe turned out, and honestly, it’s become my go-to cheesecake recipe because of the simplicity and how good it tastes fresh AND the next day. 

It’s safe to say that the creamy texture makes this my personal favorite – and most people who try it agree! 

It’s a good thing that it can feed a crowd, because people will definitely be gobbling it up and asking for more! 

Ready to get started? Follow the recipe card below to get started making the creamiest cheesecake, ever! 

Creamy Cheesecake

Enjoy a delicious, sweet cheese cake without all the fuss by making it in your crockpot! No more stressing out over not opening the oven door to check on it! 

Would you like to make a cheesecake that doesn’t require baking? Try my peanut butter cheesecake for a no-hassle cheesecake recipe!

Try some more baking in a slow cooker with this Peach Cobbler recipe. You can make it with fresh, frozen, or canned fruit.

Or make one of my Best Ever Cheesecake Salads for when you want that rich, tangy flavor in just a few minutes!

How To Make Sweet Cheese Cake In A Crock Pot

First, make the crust from crushed graham crackers and melted butter. It’s faster in a food processor, but you can easily do it by hand if needed. 

I love using a classic graham cracker crust because it’s the perfect balance of texture and flavor. 

Mix together the filling ingredients until smooth. Then, press the crust into your cake pan and smooth the filling over the top.

Cook just until set, then turn off the slow cooker and leave covered for another hour. 

Your creamy cheesecake will finish baking from the residual heat, and then you can place it in the fridge to cool. You’ll have a crack-free cheesecake in no time at all! 

Slow Cooker Cheesecake Tips and Tricks

• Always use high heat. The temperature difference between low temperature and high is the same, but using the High setting means it reaches that temperature faster. 
  
  Unless a recipe says otherwise, the High setting is the best choice for creamy cheesecake.
• Does it need a water bath? Because the lid collects moisture while cooking, it creates the perfect steamy environment to prevent any cracks. 
  
  There’s no need to use special racks or add additional water to the bottom.
• Keep it covered. Moisture will escape any time you remove the lid, so leave it on until you’re ready to check for doneness.
• When is it done? Usually, you’ll know your slow cooker baked cheesecake is done when the edges are set and there’s just a slight jiggle to the center. 
  
  In this case, turn off your crockpot when the center no longer looks wet and shiny.

Choosing The Right Pan Size

This crock pot cheesecake recipe fits perfectly in an 8” cake pan. Just line it with enough foil to hang over the sides so it’s easy to lift out once set.

For smoother edges, use an 8” springform pan. 

Because they tend to be a little thicker, I recommend testing an empty pan in your slow cooker first to make sure it will fit.

To make this sweet cheese cake recipe in a 6” pan instead, reduce all of the ingredients by a third.

Crock Pot Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Crock Pot Creamy Cheesecake Recipe + Video

This crock pot creamy cheesecake is delicious, sweet, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 693cal

Author Donna Elick

Ingredients

• 18 honey graham crackers 2 packages
• 10 tablespoons butter melted
• 24 ounces cream cheese 3 8-ounce bricks, room temperature or softened
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Instructions

• Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.
• Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
• Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.
• Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.
• Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.
• Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
• Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
• To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.

Video

Nutrition

Serving: 1 | Calories: 693cal | Carbohydrates: 55g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 205mg | Sodium: 619mg | Sugar: 36g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

Originally published April 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Crock Pot Creamy Cheesecake Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CROCKPOT APPLE CINNAMON ROLLS

• Just 2 ingredients!
• Set it and walk away.
• Gooey, fluffy, spiced goodness.
• Perfect for holidays.

Crockpot Cinnamon Rolls

Y’all know I have a love affair with cinnamon rolls… but this right here is what happens when breakfast and dessert get together and decide to make magic. 

Two ingredients. No oven. No stress. Just that warm, sticky-sweet apple cinnamon perfection that makes your kitchen smell like you’ve been baking for hours. Even if you’ve only been up for five minutes. 

I mean… this is one of those “drop the spoon, dance in your slippers” kind of mornings.

Whether you’re feeding a crowd or just pretending it’s fall again, this recipe for slow cooker cinnamon rolls is the easiest win you’ll have all week.

Layers of pillowy-soft cinnamon rolls soak up the sweet, spiced apple pie filling as they slow cook to sticky, golden perfection. The result?

A fluffy, cinnamon-sugar dream that smells like a warm fall morning and tastes like a trip to your favorite hometown diner. 

Whether you’re serving them for a lazy weekend brunch, a holiday breakfast, or just because it’s Tuesday (and you deserve joy!), these are the easy, indulgent, soul-soothing bites you’ll be dreaming about long after the crockpot’s been scraped clean.

Top off crockpot apple cinnamon rolls with that creamy icing and a scoop of melty vanilla ice cream if you’re feelin’ fancy. Because around here, we don’t do boring!

INGREDIENT NOTES 

• Cinnamon Roll Tubes: Pillsbury Grands work best due to their size and richness. If using regular-size rolls, use 3 cans instead.
  
• Apple Pie Filling: Use any brand you love. Chunkier fillings offer more texture.
  
• Icing: Don’t skip it! But you can jazz it up with extra vanilla extract, lemon zest, or cream cheese if you want a homemade twist.

VARIATIONS

Fruit Swap: Use cherry, blueberry, or peach pie filling in place of apple.

Extra Texture: Stir in ½ cup dried cranberries or cherries.

Nutty Twist: Include chopped toasted pecans or walnuts between layers.

More Spice: Add a few dashes of cinnamon or pumpkin pie spice.

Creamy Surprise: Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar, then dollop between layers before cooking.

SERVING SUGGESTIONS 

• Max Indulgence: Swap out the included icing with homemade cream cheese frosting or drizzle on salted caramel sauce.
  
• Sweet and Savory Brunch: Pair with crispy bacon or sausage links for some protein.
  
• Add a Refreshing Side: Crockpot cinnamon rolls are delicious with fresh fruit or a fruit salad.
  
• Crowd-Pleasing Dessert: Serve as a sweet treat after a light soup or salad lunch.
  
• Holiday Morning Sips: Grab a warm mug of coffee, tea, apple cider, or hot chocolate.
  

SLOW COOKER CINNAMON ROLLS FAQ

I’ve made more cinnamon roll recipes than I can count… from scratch, from a can, and everything in between.

This one is a top-tier favorite, especially for busy mornings, holiday brunches, or just when you want something warm and indulgent without turning on the oven. 

I’ve tested this 2 ingredient apple cinnamon roll bake with different brands and fillings, and the key is layering and stirring just enough to get that gooey marriage of dough and filling, but not so much that you end up with mush. 

Trust the slow cook. It’s worth it!!

TOOLS NEEDED

• 6-quart Crockpot: More space = more even cooking.
  
• Nonstick Spray: Keeps crockpot cinnamon rolls with apples from sticking to the side.
  
• Cutting Board & Knife: To slice the rolls into quarters.
  
• Spatula or Wooden Spoon: For stirring and smoothing the layers.
  
• Serving Spoon: Helps to get down under everything when scooping out servings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cinnamon Roll Recipes

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Sheet Pan Cinnamon Rolls

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

Homemade Maple Cinnamon Rolls With Pecans Recipe

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Crockpot Cinnamon Rolls (2 Ingredient)

2-Ingredient Crockpot Cinnamon Rolls are pure cozy comfort in every gooey bite, soaking up sweet, spiced apple pie filling as they cook.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 8 -10

Calories 320cal

Author Donna Elick

Ingredients

• 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety)
• 2 cans (20 ounces) each apple pie filling

Instructions

• Prepare the Crockpot: Liberally spray the inside of a 6-quart crockpot insert with nonstick cooking spray. This helps prevent sticking and makes cleanup easier.
• Cut the Cinnamon Rolls: Open the 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety) and set aside the icing packs. Cut each roll into quarters and set aside.
• Layer the Ingredients: Place half of the cinnamon roll pieces evenly in the bottom of the crockpot. Spoon 1 can of the 2 cans (20 ounces) each apple pie filling over the top and spread it out gently.
• Add Remaining Ingredients: Scatter the remaining cinnamon roll pieces over the apple pie filling. Spoon the second can of apple pie filling evenly over the top. Use a spatula or spoon to gently stir and lightly mix the layers. Spread into an even layer across the crockpot.
• Cook: Cover with the lid and cook on LOW for 2 to 3 hours. Start checking around the 2-hour mark. The cinnamon rolls should be puffed up, golden brown around the edges, and cooked through. A toothpick inserted into the center should come out clean.
• Add the Icing: Once cooked, drizzle the reserved icing packets evenly over the warm cinnamon rolls. For easier cleanup, serve directly from the crockpot with a spoon or spatula.
• Serve: Serve warm as is or top with vanilla ice cream, butter pecan ice cream, or a drizzle of caramel sauce for an over-the-top treat.

Notes

Make-Ahead Tips: You can prepare the entire dish in the crockpot insert the night before (do not cook). Cover and refrigerate. In the morning, place the insert in the crockpot base and cook on LOW as directed. Only do this if your crockpot base and insert allow cold-to-heat transitions.

Freezing Tips: Crockpot cinnamon rolls are best fresh, but leftovers can be frozen. Cool completely, portion into individual servings, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.

Reheating Tips: Microwave individual servings in 20–30 second bursts until warm. For larger amounts, reheat in a 300°F oven for 10–15 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Customization Ideas:
– Try cherry, blueberry, or peach pie filling in place of apple.
– Stir in 1/2 cup dried cranberries or chopped pecans for extra texture.
– Swap out the included icing for a homemade cream cheese glaze or drizzle with caramel sauce.
– Add a few dashes of cinnamon or pumpkin pie spice for extra warmth and flavor.
– Mix 4 ounces of softened cream cheese with 2 tablespoons sugar and dollop between layers before cooking for a creamy surprise!

Nutrition

Serving: 1 | Calories: 320cal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 4.5g | Sodium: 520mg | Sugar: 22g | Fiber: 1g | Calcium: 0.01mg | Iron: 1.8mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Cinnamon Rolls (2 Ingredient) appeared first on The Slow Roasted Italian.

This candied almonds recipe is one of my favorites. While it’s not a new recipe, it’s one that I hold near and dear to my heart because of the simplicity of it. 

I’ve made this during Christmas time as a great way to add crunch to the dessert table, and I’ve also given this as a hostess gift at holiday parties as well. 

Making a large batch of these homemade candied almonds is simple to do, and I love adding them to a cute jar to make a great holiday gift. 

But just beware – that sweet crunch will have you wanting to eat the entire batch because they’re so good! 

There’s no denying that warm cinnamon flavor with just the right amount of crunch! Make a double batch to give as homemade gifts, or keep them for yourself. You can’t go wrong either way! 

Candied Almonds

Crunchy and sweet is one of my favorite combinations, so I’m really excited to share this recipe with you! 

These candied almonds are a delightful and energizing snack, perfect to take with you on the go or toss into another recipe. 

Try adding them to salads, on vanilla ice cream, or mixed into a yogurt parfait.

Spiced nuts also make the perfect gift for your friends, family, and loved ones. 

Just place these cinnamon glazed almonds in a treat bag, seal with a twist tie, and add a beautiful ribbon for decoration to finish it off. 

If you absolutely love things that are nutty and sweet, try my cashew toffee crockpot candy recipe or my original crockpot candy recipe that inspired it. 

Or even this Honey Vanilla Almond Nut Butter.

Ingredient Notes and Substitutions

• Almonds – Look for raw almonds, which will give you the perfect neutral base for making cinnamon glazed nuts. Don’t like almonds? 
  
  No worries — you can substitute any other raw nuts you’d like, including cashews, walnuts, pecans, or even a mixture! (Candied pecans also have some of the best flavor, in my opinion!) 
  
• Egg Whites – Be very careful not to get even a drop of yolk in the bowl when separating, or these won’t whip up as frothy as needed.
  
• Vanilla Extract – This adds sweetness and warmth to this candied nuts recipe.
  
• Granulated & Brown Sugar – Use a mixture of both to create that crispy, caramelized coating. 
  
  You could use all granulated sugar if you prefer, but I like the deep, caramel flavor that brown sugar provides.
  
• Cinnamon – You can’t have cinnamon almonds without the cinnamon! Use your favorite variety of this ground spice or stick with the cinnamon sugar coating. 
  
• Kosher Salt – Helps to balance the sweetness. Sea salt or pink Himalayan salt are great substitutes.

Candied Nuts Recipe Tips & Tricks

• Use Nonstick Spray. Since the sugared coated almonds will get sticky during the caramelization process, using cooking spray is the best way to keep them from sticking together or sticking to the slow cooker.
  
• Don’t Forget To Cool! After removing the nuts from the crockpot, transfer them onto parchment paper or silpat mats. 
  
  Be sure to spread the nuts out evenly to avoid them clumping together while they dry. If any clumps remain after cooling, you can use your hands to break them apart.
  
• Need a Smaller Batch? Easily halve this candied nuts recipe with no changes to the cooking time.
  
• Store At Room Temperature. When kept in an airtight container, spiced nuts will keep for up to 1 week. 
  
  You can also refrigerator them for up to 3 weeks, but I recommend bringing them back to room temperature before serving.

Kitchen Tools You Will Need

• Slow Cooker – Great not only for candied almonds, but also for soups, roasts, shredded chicken, and more! 
• Large Bowl – This one is my go-to.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. 
  It even provides a non-slip surface for transporting pots and pans. If you don’t have one of these mats to dry the nuts on, parchment paper will work just fine.

Candied Almonds FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cinnamon Candied Almonds (Crockpot Recipe)

Crockpot Cinnamon Roasted Almonds are crunchy cinnamon glazed almonds that are perfectly roasted right in your slow cooker. This simple recipe is so easy, they just about cook themselves. Candied nuts make for the perfect homemade holiday gift.

Course Snack

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10 1 cup servings

Calories 1051cal

Author Donna Elick

Ingredients

• 2 egg whites
• 2 tablespoons pure vanilla extract
• 3 pounds whole raw almonds 10 cups
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup water does not go in until the last hour

Instructions

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds, then using a large spoon, toss to coat.
• Pour almonds into the slow cooker. Add remaining ingredients (except the water) and stir again to coat. Cover the slow cooker with its lid.
• Set the slow cooker to Low and cook for 4-5 hours, stirring occasionally (at least once an hour). After 3 hours, add 1/4 cup water to the slow cooker and stir well. Cover and cook for another 1-2 hours, stirring occasionally. Candied almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow nuts to dry before serving.

Notes

This candied almonds recipe can be halved.

You can substitute raw almonds with raw walnuts, pecans, or cashews. Or, use a mix of them.

If you prefer you can divide the coated nuts onto two cookie sheets and bake in the oven at 250°F for 45-55 minutes, stirring occasionally.

Nutrition

Serving: 1 | Calories: 1051cal | Carbohydrates: 96g | Protein: 30g | Fat: 68g | Saturated Fat: 5g | Sodium: 135mg | Sugar: 68g | Fiber: 20g | Calcium: 445mg | Iron: 6mg

Originally Published December 2015, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cinnamon Candied Almonds (Crockpot Recipe) appeared first on The Slow Roasted Italian.

What’s better than ooey gooey, soft, and buttery sweet cinnamon roll morsels that you can pull apart into little bite-sized pieces?

I think that this is the perfect Christmas morning breakfast and a great recipe for homemade monkey bread. 

The golden brown goodness, paired with the biscuit dough, creates the best cinnamon roll monkey bread recipe ever. 

I love using simple ingredients to make this easy recipe! It means that I’ll make it for often than just for a special occasion. 

In fact, delicious recipes like this should be celebrated and made more often! 

The last thing that you should do with this sweet bread recipe is limit how many times you make it. 

It’s the first thing I think about when I have other people coming to the house! 

Cinnamon Roll Monkey Bread

This monkey bread with frozen bread dough recipe is so much easier to put together than mixing and rolling out dough for a pan of rolls. 

With a drizzle of sweet frosting, you won’t be able to taste the difference!

It’s an easy breakfast where all the pieces of cinnamon rolls are covered perfectly with the cinnamon sugar mixture. This means every bite is next level delicious! 

If you’re craving something more savory, I have another easy monkey bread recipe that’s loaded with sausage, eggs, and cheese.

Or, try caramel and cinnamon pull apart bread that tastes like apple pie or Bananas Foster! How about a quick air fryer cinnamon roll instead?

Try more of our pull-apart breads like Cinnamon Pecan Pull-Apart Bread or even more delicious cinnamon desserts like Cinnabon Cinnamon Sticks!

We also have a delicious blueberry sweet rolls recipe that is better than any bakery

How To Make Crockpot Monkey Bread

Thaw a package of frozen dinner rolls, then cut them into quarters. Coat the pieces in butter and toss in a mixture of cinnamon and sugar.

Add them to a buttered crock pot and cook on High until they are fluffy and cooked through. Start checking at around 1 ½ hours, though it can take up to 3 hours total.

Just before the dough is done, whip up the cream cheese frosting. Drizzle it over the top and serve immediately. 

Or, turn the monkey bread with frozen bread dough out onto a serving tray before icing.

Slow Cooker Monkey Bread Tips and Tricks

• Adjust time and temp as needed. Since every slow cooker heats differently, I recommend keeping a close eye on this the first time you prepare it. 
  
  If yours runs hot, you may want to set it to Low for a longer period of time to prevent scorching around the outside.
  
• Double the frosting. If you prefer to have extra icing for dipping, you’ll want to make twice the listed amount.
  
• Add fruit or nuts. Peel and chop up a firm apple or two to mix in with the dough pieces or sprinkle some walnuts or pecans between the layers of cinnamon roll monkey bread!
  
• Tip for easy cleanup: Line your crockpot with parchment so you can lift the treat straight out when it’s done! Keep in mind that it may take a bit longer to cook with this extra layer.

Crockpot Monkey Bread Kitchen Tools

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Kitchen Shears make quick work of cutting up the dough balls for this easy monkey bread.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.

Slow Cooker Cinnamon Rolls FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread combines two delicious treats! Make this crockpot recipe for breakfast, brunch, or dessert.

Course Breakfast

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

thawing time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8 – 12

Calories 781cal

Author Donna Elick

Ingredients

• 24 frozen dinner rolls about 2 pounds, such as Rhodes brand
• 16 tablespoons 2 sticks unsalted butter, melted (about 1 cup)
• 3 tablespoons ground cinnamon
• 1 cup packed light brown sugar about 7 ounces

Cream Cheese Frosting

• 4 ounces cream cheese softened (about 1/2 cup)
• 2 tablespoons unsalted butter softened
• 1/2 cup powdered sugar about 2 ounces
• 2 tablespoons heavy cream
• 1/4 teaspoon kosher salt

Instructions

• THAW ROLLS: Place 24 frozen dinner rolls on a clean cutting board. Let sit at room temperature until soft enough to cut through easily, about 15 to 30 minutes. The rolls should give slightly when pressed but can still be a little cold in the center.
• MIX CINNAMON SUGAR: While rolls thaw, combine 1 cup packed light brown sugar and 3 tablespoons ground cinnamon in a gallon-sized resealable bag. Seal and shake until evenly blended and the mixture carries a warm, spiced aroma.
• PREP SLOW COOKER: Melt 16 tablespoons 2 sticks unsalted butter, melted (about 1 cup) in a medium microwave-safe bowl. Pour 1/4 cup of the melted butter into a 6-quart slow cooker and brush it up the sides so every surface is coated. Set the remaining melted butter aside.
• CUT AND COAT: Using kitchen shears, cut each thawed dinner roll into 4 equal pieces. Working in batches, drop a handful of pieces into the reserved melted butter and stir until every piece glistens. Transfer the buttered pieces to the cinnamon sugar bag and toss until fully coated.
• LAYER IN SLOW COOKER: Arrange half of the coated cinnamon roll bites in an even layer in the prepared slow cooker. Add the remaining bites in a second even layer. Sprinkle any leftover cinnamon sugar from the bag over the top, then pour any remaining melted butter evenly over everything.
• COOK: Cover and cook on HIGH for 1 hour 45 minutes to 3 hours. Start checking at 1 hour 45 minutes. The bread is done when the top layer is puffed and golden, the edges pull away slightly from the sides of the crock, and a toothpick inserted into the center comes out clean. Every slow cooker heats differently, so watch closely the first time. Tucking paper towels under the lid absorbs excess moisture and keeps the bread from getting soggy.
• MAKE FROSTING: While the bread cooks, beat 4 ounces cream cheese and 2 tablespoons unsalted butter with an electric hand mixer in a tall bowl until smooth and creamy, about 1 minute. Add 1/2 cup powdered sugar and mix until incorporated. Pour in 2 tablespoons heavy cream and 1/4 teaspoon kosher salt, then beat until light and fluffy, about 30 seconds more.
• SERVE: Drizzle the cream cheese frosting over the entire batch of pull-apart bread or serve it on the side for dipping. Serve immediately while warm and gooey.

Video

Notes

MAKE-AHEAD: Assemble the coated roll pieces in the slow cooker insert the night before, cover tightly with plastic wrap, and refrigerate. Add 15 to 30 minutes to the cook time since the insert starts cold.

STORAGE: Store leftovers without frosting in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The doughy texture holds up well when chilled. Warm individual portions in the microwave for 15 to 20 seconds before serving.

FREEZING: The unfrosted bread freezes well for up to 2 months at peak quality (safe for up to 4 months, though texture softens past the 2-month mark). Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and warm in the microwave before serving. Make the frosting fresh when ready to serve.

Nutrition

Serving: 1 | Calories: 781cal | Carbohydrates: 97g | Protein: 12g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 86mg | Sodium: 983mg | Sugar: 37g | Fiber: 6g | Calcium: 304mg | Iron: 5mg

Originally published May 2016, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Cinnamon Roll Monkey Bread Recipe + Video appeared first on The Slow Roasted Italian.

Valentine’s Day Candy

Holidays are so much more fun with themed treats, but it’s easy to focus on the more notable occasions. 

Since Valentine’s Day is all about celebrating the ones you love, it makes sense to put in some extra effort to make the day even sweeter.

I combined the best parts of my St. Patrick’s and pretzel crockpot candy recipes to create the sweetest Valentine’s Day candy around!

Creamy and crunchy textures can be found in every bite, and they’re extra cute with themed decorations on top.

Pair this recipe for Valentine candy with more swoon-worthy favorites like raspberry white chocolate chip cookies and old fashioned cream puffs.

Enjoying a romantic, date night in? Mix up some chocolate cherry heart cocktails! They’re great for Galentine’s Day too.

Ingredient Notes and Substitutions

• White Baking Chips – Different from white chocolate chips, these do not contain cocoa butter.
  
  This means they won’t melt quite as quickly, but they do set up faster and harder when cooled.
  
  You can use white chocolate chips in a pinch, but white or vanilla melting candy/wafers are the closest substitute.
  
• Almond Bark – Use the white or vanilla variety in this recipe for Valentine candy. It comes in a solid bar divided into smaller squares so you can break it apart easily.
  
  Find it near the chocolate chips or in the specialty baking aisle. Vanilla candy melts are the best substitute.
  
• Dry Roasted Peanuts – These give your candies shape and add a nice crunch too. Other nuts like cashews, macadamia nuts, or almonds would taste great.
  
• Pretzel Twists – Look for the mini variety so they mix into the candies better. Or, break apart larger twists if you can’t find those.
  
  And if you can find X’s and O’s for this Valentine’s Day candy, that’s even better!
  
• M&M’s & Sprinkles – They make special versions of both of these for every holiday!
  
  The M&M’s will be pink, red, and white, and sprinkles may be shaped like hearts, X’s and O’s, or tiny cupids.
  
  If you don’t want to buy the fancy shapes, you can always use colorful jimmies or nonpareils.

Tips and Tricks to Make Perfect Valentine’s Candy

• Layer the ingredients just right.

Start with some of the white baking chips, then the peanuts. Add the almond bark next, followed by the remaining baking chips. 

This keeps the peanuts from burning on the bottom of the pot, and the cocoa butter in the bark will distribute more evenly as it melts.

Don’t cook the pretzels — stir those in just before scooping. Otherwise, they’ll become too hard and have a stale texture.

• Keep the temperature on Low.

Your homemade Valentine candy will likely burn if you try to use the High setting, and it won’t melt the chocolate much faster anyway.

• Use cookie scoops to portion out your Valentine’s candy.

It’s a lot easier to transfer the sticky mixture with a scoop than with a regular spoon — and a lot less messy too!

Use a 3 Tablespoon scoop to make larger candies as shown here, or use a smaller scoop if you care more about quantity.

Kitchen Tools You Will Need

• Slow Cooker – A larger, oval-shaped crockpot will provide more surface area for the mixture to melt, which will also prevent lumps.
• Baking Sheets lined with Parchment Paper – For cooling your homemade Valentine candy.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• Cookie Scoops – Makes it easier to scoop out the candies and ensures they’re all the same size.

Decorating Tips

Add M&M candies and sprinkles quickly, before the chocolate hardens, to ensure they stick to the surface.

I usually decorate in batches, scooping out a dozen candies at a time and then pausing to decorate before I continue.

But if you have a kitchen helper — a great job for the kids — they can sprinkle while you scoop!

For an even prettier finish, add some colorful drizzle to your Valentine’s candy. Melt some extra almond bark in the microwave and stir in some pink food coloring until smooth.

You don’t even need a piping bag! Dip a fork into the bowl, then wave it back and forth or in a circular motion over each candy.

Storing Homemade Valentine Candy

This crock pot candy is fine to keep at room temperature for up to 2 weeks, but it may soften if you’ve got the heater running or if it’s in direct sunlight. 

In that case, keep it in the refrigerator and let it soften on the counter before serving.

Store in an airtight container with a piece of parchment between layers if needed. You can also freeze Valentine’s candy for up to 3 months.

Recipe for Valentine Candy FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Candy Recipes

Chocolate Peanut Butter Crockpot Candy +Video

St Patrick’s Day Crockpot Candy (VIDEO)

Crockpot Turtle Candy + Video

Pretzel Crockpot Candy + Video

Print

Homemade Valentine’s Day Candy

Valentine’s Day Candy is easy to make with a handful of ingredients. Make this no bake recipe in your slow cooker, then scoop and decorate!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 40 -50 candy pieces

Calories 341cal

Author Donna Elick

Ingredients

• 3 cups white baking chips divided
• 24 ounces white almond bark 4 ounces for drizzle
• 32 ounces dry roasted peanuts
• 4 cups tiny pretzel twists break some if you like
• 4 additional ounces white almond bark for drizzle, optional
• pink food coloring
• 1/2 cup Valentine’s Day M&Ms
• 1/2 cup assorted Valentine’s Day sprinkles

Instructions

• Layer the ingredients in the crockpot: In a large crockpot, add 1 cup of white baking chips first. Then, add peanuts (salted and unsalted), followed by the 20 ounces of white almond bark (reserve about 4 ounces for the drizzle), and finally the remaining 2 cups of white baking chips on top.
• Cook the mixture: Place the lid on the crockpot and cook on low for 1 to 1.5 hours.
• While it’s cooking, prepare two baking sheets by lining them with parchment paper. This will be where you place the candy.
• Stir and add pretzels: After cooking, remove the lid and stir the melted chocolate and peanuts together. Add the broken pretzel twists to the crockpot and stir until everything is well-coated in the chocolate mixture.
• Scoop the candy: Using a large cookie scoop (about 3 tablespoons), scoop out candy balls and place them on the prepared baking sheets about 1 inch apart.
• Garnish the candy: You can either garnish immediately with M&Ms and sprinkles before the chocolate hardens, or proceed to add a pink drizzle before garnishing. Let the candy cool completely after decorating.
• Optional pink drizzle: If you’d like a pink drizzle, melt 4 ounces of almond bark in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Add 1-2 drops of pink food coloring and stir until the desired color is achieved. Use a fork to drizzle the pink almond bark over the candy, then immediately add M&Ms and sprinkles. Let the candy cool completely.

Notes

If you don’t want to buy two packages of almond bark, you can use 20 ounces in the crockpot and save 4 ounces for the drizzle.

You can also substitute chocolate almond bark or semi-sweet chocolate chips for the white almond bark and white chocolate chips.

No need to stir the candy while it cooks, but if you want to speed up the melting process, feel free to give it a quick stir halfway through.

Store your Valentine’s Day Crockpot Candy in an airtight container at room temperature for up to 2 weeks.

Nutrition

Serving: 1 | Calories: 341cal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 165mg | Sugar: 25g | Fiber: 2g | Calcium: 44mg | Iron: 1mg

Originally published January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Valentine’s Day Candy appeared first on The Slow Roasted Italian.

Caramel Apple Dump Cake Crockpot

Apples and caramel are a classic duo, but when you pair them with toasted, buttery pecans…wowza!!

That was exactly my inspiration for this dessert — full of nutty flavor from both the cake mix and real pecans sprinkled throughout.

And by making this caramel apple dump cake in a crockpot, you won’t even have to heat up the oven! 

Dump everything in, turn it on, and find something else to occupy your time. In just a couple of hours, you’ll have a warm and gooey treat waiting for you to dig in.

If you love caramel apple desserts as much as I do, try my recipes for cupcakes, hand pies, bundt cake, and cheesecake next.

I’ve even got a scrumptious martini recipe for parties and cozy evenings in!

Ingredient Notes and Substitutions

• Cake Mix – I’m using butter pecan cake mix for this recipe, but feel free to use another flavor like white, yellow, vanilla, or spice cake instead. Even a gluten-free cake mix would work!
  
• Apple Pie Filling – You’ll need two large cans (or 42 ounces total) to make caramel apple dump cake in the crockpot. Peaches would also be delicious.
  
  If you want loads of apples, go ahead and add an extra can. And if you want to use homemade apple pie filling, you’ll need about 3 cups to make the recipe as written.
  
• Caramel Sauce – Grab your favorite from the store or make my homemade caramel sauce if you have the time.
  
  Slow cooker caramel apple dump cake comes out best with a thicker caramel sauce.
  
• Pecans – Chop these up (or purchase them that way) and toast them in a little butter on the stovetop.
  
  This step is optional, but makes a huge difference in flavor — and it only takes a minute or two!
  
  You can also swap in different nuts to change up the flavor. Try walnuts, almonds, cashews, or macadamia nuts.
  
• Butter – Use a little bit to toast the pecans, then slice a whole stick to spread on top of the cake mix. Either salted or unsalted butter is fine.

Tips and Tricks to Make Perfect Crockpot Caramel Apple Dump Cake

• Grease your crock pot really well first.

If you don’t, you’ll have a tough time getting the cake out! I usually rub some butter all over the inside, but a little oil or nonstick cooking spray works just as well.

• Place a few paper towels between the lid and the crockpot liner.

This will soak up the condensation that typically forms on the lid, preventing it from dripping onto the top of your cake — or spilling all over it when you remove the lid.

Be careful that the paper towels don’t touch the surface of your crockpot caramel apple dump cake, though.

Use half-sheets or fold the paper towels so they only line the outer rim of the crock.

• Slice butter really thin for the topping.

You should be able to create a layer that covers most or all of the cake mix. This way, the butter melts and distributes evenly over the top.

Make sure your stick of butter is nice and cold so it’s easier to slice.

• Add some spices.

Warming spices such as cinnamon and nutmeg or an apple pie spice blend really put this dessert over the top! 

Since there are already spices in the canned pie filling, you don’t need more than a teaspoon or two of added spices.

Sprinkle your favorite over the apples or mix into the cake mix before adding it to the slow cooker.

Prep Ahead

• Toast pecans
• Grease crockpot liner

Kitchen Tools You Will Need

• Slow Cooker – These come in all kinds of sizes, so be sure to check yours first! You’ll need a 5- or 6-quart crockpot to make this recipe.
• Medium Skillet – Use this to toast the pecans in some butter real quick!
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well! 

Serving Suggestions 

Top crockpot caramel apple dump cake with vanilla ice cream, extra caramel sauce, and the reserved pecans.

For an even more decadent dessert, swap the regular caramel sauce with this salted caramel version!

Storing Leftover Dump Cake

Allow slow cooker caramel apple dump cake to cool, then carefully scoop leftovers into an airtight container. Refrigerate for up to 5 days.

Scoop individual portions onto a plate or into a heat-safe bowl, then reheat in the microwave in 30-second intervals until warmed through. 

Or just enjoy this dessert cold!

Slow Cooker Caramel Apple Dump Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dump Cake Recipes

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Lemon Cream Cheese Dump Cake

Easy Oreo Dump Cake (Easy Dessert Recipe) + Video

Chocolate Cherry Dump Cake (3 Ingredient Recipe)

Print

Caramel Apple Dump Cake Crockpot Recipe

Make Caramel Apple Dump Cake in the Crockpot for a rich and satisfying dessert with just 5 simple ingredients. Ready in about 2 hours!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10 -12

Calories 343cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 1 stick of butter thinly sliced, plus 1 additional tablespoon of butter
• 1/2 cup chopped pecans
• 42 ounces apple pie filling 2 – 21 ounce cans
• 1/2 cup caramel sauce plus extra for topping
• 15.25 ounce box butter pecan cake mix

Instructions

• Grease a 5 or 6-quart crockpot. Set aside
• Melt one tablespoon of butter in a skillet over medium-high heat. Add the pecans and toast for 2-3 minutes or until lightly toasted and fragrant. Set aside.
• Add the apple pie filling to the bottom of the crockpot and spread out across the bottom. Sprinkle with the toasted pecans, reserving 1-2 tablespoons for topping the cake if desired.
• Pour 1/2 cup of caramel sauce evenly over the top.
• Sprinkle dry cake mix evenly over the entire mixture. Place thin butter slices on the top of the cake mix.
• Place 3 paper towels under the lid and set the crockpot to high heat for 2-3 hours or cook on low for 4-6 hours, or until the cake mix is cooked and filling is bubbly. Check for doneness after 2 hours of cooking on high, and 4 hours of cooking on low.
• Serve warm with vanilla ice cream or whipped cream and drizzle with extra caramel sauce and reserved toasted pecans.

Notes

Be sure to grease the crockpot to prevent the cake from sticking to the sides of the crockpot.

Using paper towels or a kitchen towel under the lid will help keep condensation from running down onto the cake, thus preventing a soggy cake.

Feel free to use a gluten-free cake mix.

Change up the type of nuts or cake or filling to create your favorite flavor of dump cake.

If using fresh apples, you may have to cook it longer.

Oven Instructions: You can make it in a 9 x 13-inch baking dish and bake in the oven at 350° for 45-60 minutes. Store leftovers in an airtight container and refrigerate for up to 5 days. To reheat, microwave for 20- 30 seconds or until warm, and top with ice cream.

Nutrition

Serving: 1 | Calories: 343cal | Carbohydrates: 73g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 395mg | Sugar: 41g | Fiber: 2g | Calcium: 109mg | Iron: 1mg

Originally published December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Caramel Apple Dump Cake Crockpot Recipe appeared first on The Slow Roasted Italian.

Chocolate Caramel Poke Cake

I’ve made quite a few poke cakes in my time — chocolate peanut butter and caramel apple are two of my favorites — but I’ve never made one in the crock pot before. First time for everything!

With a few tricks and a little patience, you can make an incredible chocolate caramel poke cake without needing the oven.

It’s the perfect option when it’s too hot to bake or you need that precious oven space for holiday meals.

You can even make this recipe ahead of time — just be sure you have room in your fridge to store the crockpot liner either way!

Love caramel chocolate desserts? Try my Better Than Sex Cake that’s indulgent and topped with whipped cream and toffee next!

Ingredient Notes and Substitutions

• Devil’s Food Cake Mix – This is a rich chocolate cake mix that comes out a bit fluffier than regular chocolate cake. Feel free to use your favorite brand!
  
  You can also experiment with different flavors of cake mix — try white, yellow, or regular chocolate.
  
• Eggs & Oil – You’ll need both of these (plus water) to make the cake batter. Be sure to use the amounts listed in the recipe card and not what’s listed on the back of the box.
  
• Sweetened Condensed Milk – When combined with caramel, you get a creamy and buttery sauce that adds loads of moisture and flavor to your chocolate caramel poke cake.
  
  Evaporated milk is the best substitute, but it’s not sweetened — which is great if you want a less sweet dessert!
  
  Otherwise, heat it on the stove with some sugar until fully dissolved.

• Caramel Sauce – This recipe is all about convenience, so I’m using jarred caramel sundae sauce.
  
  It’s a bit thicker than the kind you drizzle, and you don’t have to measure it out! A can of dulce de leche would also be tasty, though the sauce will end up a bit thicker.
  
• Cool Whip – This adds a light and fluffy texture to an otherwise dense and rich dessert! It doesn’t have to be Cool Whip either.
  
  Any brand of frozen whipped topping will do, as long as you thaw it first.
  
  Or, whip a can of frosting until light and fluffy and use that instead!
  
• Toppings – You’ll need both caramel sauce and chocolate syrup to drizzle on top (store-bought is fine too), plus chopped pecans and mini chocolate chips.
  
  Other nuts such as walnuts, almonds, or cashews are fine too, though it technically wouldn’t be a turtle poke cake anymore.
  
  And feel free to swap the mini chips with regular-sized ones or a chopped up chocolate bar.

Tips and Tricks to Make Perfect Chocolate Poke Cake with Caramel Sauce

• Space out the holes in the cake so it doesn’t collapse.

Aim for about an inch between each hole and be careful not to press all the way through the bottom. You want to keep that luscious caramel sauce in the cake, not under it!

I always use the handle of a wooden spoon when making my poke cakes, but a chopstick or straw works too.

• Place paper towels under the lid.

Because of the way crockpots work, there will be loads of condensation on the glass lid — but you don’t want that dripping all over the cake when you remove it!

Place a few paper towels all around the rim of the crockpot liner before setting the lid on top.

This works best with the half-sheets so you don’t worry about them drooping onto the cake.

You can also use a clean kitchen towel if you prefer. Just be sure the lid is fully sealed.

• Chill for at least 2 hours before serving.

It takes time to soak the chocolate poke cake with caramel sauce for maximum flavor! Get it in the fridge as soon as you spread the Cool Whip on top.

2 hours is the very minimum, but 4 hours is even better if you have the time!

Prep Ahead

• Thaw Cool Whip
• Chop pecans

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!

Serving Suggestions 

Whether you make this recipe ahead of time or the day of, wait to drizzle your chocolate poke cake with caramel sauce and chocolate until just before serving. It makes a much prettier presentation this way!

Don’t forget to sprinkle pecans and chocolate chips on top too, for extra sweetness and crunch.

Storing Chocolate and Caramel Poke Cake

Carefully transfer the dessert to an airtight container — it’s easiest if you slice it and remove the slices one at a time.

This chocolate and caramel poke cake will last for up to 5 days in the refrigerator.

Note that it will become softer and more moist the longer it sits, as the cake will continue to soak up the caramel sauce.

Turtle Poke Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Poke Cake Recipes

Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting

Best Ultimate S’mores Cake Recipe

Chocolate Peanut Butter Poke Cake

Easy Chocolate Mint Poke Cake

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Turtle Chocolate Caramel Poke Cake (Crockpot Recipe)

Chocolate Caramel Poke Cake is moist and decadent, soaked in a gooey caramel sauce and topped with Cool Whip, pecans, and chocolate chips.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

chill time 2 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 -16

Calories 561cal

Author Donna Elick

Equipment

• large bowl
• slow cooker

Ingredients

• 15.25 ounce Devil’s Food cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 12 ounce jar caramel sundae sauce
• 14 ounce can sweetened condensed milk
• 8 ounce container of frozen whipped topping thawed
• 1/2 cup pecans chopped
• 1/2 cup mini chocolate chips
• 1/4 cup caramel sauce
• 1/4 cup chocolate sauce

Instructions

• Spray your 5 or 6-quart crockpot liner with cooking spray.
• In a large bowl, combine the cake mix, eggs, vegetable oil and water and blend with electric mixers for 2-3 minutes.
• Pour into the prepared crockpot. Put 3 paper towels under the lid to collect condensation while cooking. Cook on high for 2-3 hours, or until a toothpick inserted in the center comes out clean. Check after 2 hours for doneness.
• Remove liner from crockpot and set on a cooling rack. Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Let cool uncovered for an hour.
• Whisk together caramel sundae sauce and sweetened condensed milk. Pour it all over the cake and down into the holes.
• Spread the thawed whipped topping over the top of the cake. Refrigerate for 2 hours.
• Right before serving, sprinkle the cake with pecans and mini chocolate chips, and drizzle the caramel and chocolate sauces over the top. Cut into portions and serve.

Notes

OVEN INSTRUCTIONS: Spray a 9 x 13-inch baking dish with cooking spray. Make the cake batter and pour into the prepared baking dish and bake according to package instructions. Resume the rest of the instructions to this recipe.

Make Ahead Instructions: You can make this ahead but wait to drizzle with caramel and chocolate sauces right before serving for a prettier presentation.

Storage Instructions: Crockpot Turtle Poke Cake will last up to 5 days in the refrigerator if stored in an airtight container. The longer the cake sits, the more it will soak up the caramel sauce and create an even more moist cake.

Nutrition

Serving: 1 | Calories: 561cal | Carbohydrates: 77g | Protein: 8g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 511mg | Sugar: 62g | Fiber: 2g | Calcium: 200mg | Iron: 2mg

Originally published December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turtle Chocolate Caramel Poke Cake (Crockpot Recipe) appeared first on The Slow Roasted Italian.

I’m not exaggerating here — watch the video in this post to see just how mouthwatering this easy recipe is!! The creamy chocolate makes this easy crock pot candy recipe one of the best! 

You can make this for a holiday party or as a fun and easy way to treat your sweet tooth. This easy crockpot candy recipe is the best way to make a lot of candy for everyone in the house!

There’s no way that you won’t be able to eat these candy clusters – so be ready to dive into these homemade treats! 

It’s so much fun to make your own candy at home – new recipes like this are the best! Follow the simple steps on the printable recipe card below to get started! 

Crockpot Candy

Sometimes the best sweets are the simplest, and does it get more classic than chocolate and peanuts? My crockpot candy recipe is no fuss with no funny business. 

This sweet treat is full of just wholesome, delicious flavors that you can share with your loved ones during the most wonderful time of the year!

The secret to homemade Christmas candy? Make a whole lot of it!! Saltine cracker candy and fudge are super shareable and could put a smile on even the Grinch’s face! 

This easy crockpot candy is a must have on your holiday cookie trays. It is such an easy candy to make this time of year with all the gifting and holiday parties.

We enjoy taking time together to bake treats and these take so much less time that most other holiday baking.

If you love easy homemade candy, try our 10-Minute Microwave Peanut Brittle & Cool Whip Candy for some more easy sweets!

Ingredient Notes & Swaps for Chocolate Peanut Clusters

• Peanuts – Honey roasted are my preference, but you’re not limited to just those! 
  
  You can certainly use unsalted peanuts, I feel like the honey roasted really make this homemade candy special!
  
  Other nuts are great, too – almonds, walnuts, cashews, and macadamia nuts are some sweet subs your family will love. Or try stirring in some pretzels or rice krispies.
  
• White Almond Bark – I recommend using vanilla for its sweet, subtle flavor. But you could certainly use white chocolate chips. You could even use candy melts.
  
  But, as I always say, the more chocolate the better! So use chocolate almond bark if you’d like.  
  
• Semi-sweet Chocolate Chips – Using milk chocolate chips would be a tad too sweet, in my opinion, but you’re welcome to! You can use half semi-sweet and half peanut butter chips.
  
  Dark chocolate chips could also add a nice bitterness. Feel free to also mix and match to get a good balance!
  
• German Chocolate Bar – Baker’s is my go-to! This is also a rather sweet chocolate, so you may want to substitute with a richer option if that’s your preference. 
  
• (Optional) Garnishes – Crushed candy cane, mini marshmallows, holiday sprinkles, toffee bits – there’s almost no end to the holiday toppers you could use! 
  You could even use a sea salt garnish.
  
  
  If you’re nuts for nuts, you could even add more crushed peanuts on top to finish! 

Tips, Tricks, and Substitutions

• Allergy Friendly Fixes – You don’t need nuts for texture! 
  
  There are plenty of pairs for chocolate: pretzel pieces, pumpkin seeds, candy cane chunks, or graham crackers. Just choose your favorite!
  
• Cool Them Quick – Once you’ve laid the crockpot peanut clusters onto the baking sheets lined with parchment or wax paper, pop them in the fridge to help them chill faster. 
  
  If you’re planning on using this tip, you may want to use a tiered container or perhaps several smaller baking dishes to fit easily in your fridge.
  
• Tips for Less Mess – Rather than using parchment paper, consider placing the candies in individual muffin liners. 
  
  Not only can you easily move them from one place to another, but you can serve them right in the liners!
  
• Great For Gifts! A handful of crockpot Christmas candy bites in  cellophane bags are a great party favor or gift for friends during the holiday season. 
  
  I highly recommend it! 
  
• Making in Bulk? Layer a baking sheet with multiple pieces of parchment paper. Once one sheet is full, move it to another area of your countertop and proceed placing the crockpot candy on the sheet below it. 
  
  You can work quickly and efficiently this way! You can also layer hardened candies like this in a single container, helping you store more in one container. 

Storing Your Homemade Christmas Candy

Crockpot peanut clusters don’t necessarily need to be refrigerated – they’re a certified countertop candy – but they’ll last longer when chilled! 

And if your kitchen is on the warm side, they might get melty and messy if not kept in the refrigerator.

Let slow cooker candy cool to room temperature first if you’re going to store in layers or in the refrigerator. 

They’ll last at room temp for a couple weeks, a month in the fridge in an airtight container, and even longer in the freezer! 

I toss them in a gallon freezer bag and pull them out as we want them. Thaw for 30 minutes and enjoy.

Crockpot Candy FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Crockpot Candy Recipes

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Easy Crockpot Candy Recipe (Peanut Clusters) + Video

Crockpot Candy is a sweet, nutty, festive holiday treat on a time crunch! This homemade Christmas candy recipe basically makes itself!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 144 peanut clusters

Calories 94cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 34.5 ounces honey roasted peanuts I use Planters
• 32 ounces almond bark vanilla flavored
• 12 ounces semisweet chocolate chips
• 4 ounces German chocolate bar I use Baker's
• optional garnish: sprinkles or crushed candy canes

Instructions

• Layer ingredients into a 5-quart slow cooker; cover with lid.
• Cook on Low for 1 hour. 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 portion out candy from crockpot and onto parchment paper.

  Be sure to leave space between each peanut cluster. While the candy is still warm, garnish with sprinkles or other desired toppings.
• Allow to cool completely.

Video

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 30mg | Sugar: 6g | Fiber: 1g | Calcium: 6mg | Iron: 1mg

Originally published December 2014, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Crockpot Candy Recipe (Peanut Clusters) + Video appeared first on The Slow Roasted Italian.

This white chocolate Easter candy is so easy and delicious that we have made many varieties.

Check out our St Patrick’s Day Crockpot Candy, Crockpot Turtles Candy, and our original Christmas Crockpot Candy

Homemade Easter Candy

I love quick and easy treats, and I especially love my crockpot. When they come together, it is pure magic!

This simple 3-ingredient homemade Easter candy recipe is creamy, crunchy, peanutty, and incredibly gorgeous. What treats do you make in your slow cooker?

A few years ago I created my first ever crockpot candy recipe, and it has gone wild on our site ever since. This past Christmas I decided to make a variation.

And so, Crockpot Chocolate and Caramel Pecan Clusters (AKA Turtles) were born. Truly genius and amazing, if I must say so myself!

With spring upon us, I was up for a new magnificent creation and I have to say, I have outdone myself.

Need easy meal ideas for Easter, we have an entire list of our favorites.

Try more homemade candy recipes, like our Cool Whip Candy that uses just 3 ingredients!

Tips for Making White Chocolate Easter Candy

• Choose great chocolate. There are a variety of options (found below) that will work with this recipe. Whatever you choose, make sure it’s high quality for best results.
  
• Adjust the size as needed. You can use two spoons to drop the candy onto your parchment paper, but using a tablespoon scooper is my preferred method.
  
  It ensures all of the Easter candies will be the same size, and it is easier and less messy.
  
• Use holiday candies and sprinkles. Pastel colored M&Ms and sprinkles are what make these so festive.

What you will need:

• Vanilla Candy Coating – You can use Candy Quick, Almond Bark (not actually made with almonds), vanilla candy melts, and even white chocolate in this recipe.
  
• 4-6 Quart Slow Cooker – This is my favorite whether I am making the best Easter candy or an easy meal! 
  
• 1 Tablespoon Scooper – This is one of my favorite kitchen tools. It is perfect for candy making, meatballs, and so many more recipes.
  
• Crockpot Liners – I never use them because I wash the crock when it is still a little warm and the candy comes right out.
  
  But, if you are worried about the clean up, these are foolproof.
  
• Parchment Paper – Scoop your Easter candies onto parchment to set. It will keep your pans clean and the treats peel right off!

Best Easter Candy FAQs

Enjoy!
With love, from our simple kitchen to yours. 

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More Amazing Candy Recipes

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Homemade Easter Candy + Video

Easter Crockpot Candy is an irresistibly scrumptious 3-ingredient white chocolate candy recipe. This Easter treat is SO simple to make!!

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 144 12 dozen 1 tablespoon candies

Calories 105cal

Author Donna Elick

Equipment

• slow cooker
• wooden spoon
• silicone baking mat OR
• parchment paper

Ingredients

• 34.5 ounces honey roasted dry roasted peanuts I used planters
• 48 ounces vanilla-flavored candy coating Almond Bark or CandiQuik
• 11.4 ounces Holiday M&Ms divided
• seasonal sprinkles optional, I used jimmies and nonpareils

Instructions

• Layer peanuts and then vanilla candy coating into a 5-quart crockpot. Cover with lid and cook on Low for 1 hour without lifting the lid.

  After 1 hour, remove the lid and stir the mixture. Cover again and continue to cook, stirring every 15-20 minutes, for another hour (a total of 2 hours).
• Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
• Turn off the crockpot. Reserve 1/2 cup M&M's.
• When you are ready to scoop, pour remaining M&M’s into the crockpot and fold in.
• Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment or Silpat. Make sure candy clusters are not touching.

  Once the entire cookie sheet is full (before candy dries) top each candy with 1 M&M and sprinkles.
• Allow the candy to cool completely.

Video

Nutrition

Serving: 1 | Calories: 105cal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 32mg | Sugar: 8g | Fiber: 1g | Calcium: 7mg | Iron: 1mg

Originally published March 2016, updated and republished March 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Easter Candy + Video appeared first on The Slow Roasted Italian.

Don’t believe me? Click on the video in this post to see just how easy this turtle recipe is to make!

Crockpot Turtle Candy

Pecan turtles are small, sweet, and so easy to make!

These little turtle clusters are basically a bundle of rich chocolate, sticky caramel, and roasted pecans – the three tastiest things in the world!!

These flavors just scream “holiday” for me, so I just love to drop them into little gift bags to give away during Christmas! 

Is it obvious yet that I just love crockpot candy??

Okay, you’ve heard of crockpot candy with pecans. Now get ready for… all of that stuff but on apple slices!

Then, there’s this huge air fryer caramel pecan cookie that I basically eat by myself in one sitting. 

Don’t miss more of our easy homemade candy like these simple, creamy Cool Whip Candies!

Ingredient Notes & Substitutions

• Raw Pecans – Toast them in a pan or oven first if you’d like to! Just let them cool off before tossing them into the slow cooker. 
  
• Almond Bark – You could also use a chocolate flavored candy coating or Candiquik – but those are your only options! I explain why in the FAQ section below. 
  
• German Chocolate Bar – This is my favorite baking chocolate! It’s dark yet sweet.
  
• Caramel Bits – Caramel chips work fine, too. Just don’t use regular caramels. They’re way stickier and don’t play well with others!!
  
• Semi-Sweet Chocolate Chips – Dark chocolate could add a tasty bitter edge if you want to swap them out!
  
  Milk and white chocolate are options, too – super sweet ones at that!

How to Make Crockpot Turtle Candy

You’ll want a slow cooker, baking sheets lined with parchment paper, and a 2 tablespoon scoop for this turtle candy recipe – and, well, any recipe for crockpot candy with caramel and pecans.

Start off by throwing everything into the slow cooker, reserving the chocolate chips and ½ cup of pecans for later.

Once melty and gooey, scoop your turtles onto the prepared baking sheets.

Garnish with the melted chocolate chips and chopped pecans.

Let them all cool to room temperature before serving – you can speed this up by sticking them in the fridge for a bit.

Crockpot Turtle Candy Recipe Tips & Tricks

• Make A Big Batch – Double to feed a crowd! However,
  
  I’d recommend doing so in a couple of batches – caramel has a tendency to get a little gritty if you don’t scoop it out fast enough.
  
• Get Creative With Candy – Most chocolate, nut, and caramel faves will fit right into a batch of crockpot turtle candy.
  
  Other kinds of nuts, dark chocolate, or even M&Ms – just stir them right in!
  
• Make Serving A Breeze – Dollop these delicious caramel pecan clusters into muffin liners as you scoop them out!
  
  Alternatively, cut up an extra sheet of parchment paper into squares and scoop onto the squares for easy separating and serving.
  
• Don’t Burn The Candy! Keep your crockpot on low – don’t get impatient!
  
  Slow and steady gets you silky smooth melted chocolate! (That’s how the saying goes, right?)

Freezing and Storaging Caramel Pecan Clusters

Crockpot turtle candy doesn’t need to be refrigerated, but chilling does help it to last longer and keeps it cool (well, of course!).

So if your kitchen is on the warmer side, play it safe and store in the fridge for up to a month.

You can also freeze ‘em! Just let them thaw a bit in the fridge before serving – they’ll be hard as a rock!

Add our 10-Minute Microwave Peanut Brittle to your holiday candy lineup — it’s the easiest brittle you’ll ever make and it disappears fast.

Crockpot Turtle Candy FAQ

Other Crockpot Candy Recipes

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Turtle Chocolates (Crockpot Candy) + Video

Turtle chocolates are an easy holiday treat that you won’t be able to stop eating! Make this crock pot candy recipe with just 5 ingredients.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 144 1 Tablespoon Candies

Calories 74cal

Author Donna Elick

Ingredients

• 16 ounces whole raw pecans reserve 1/2 cup for garnish
• 24 ounces chocolate flavored candy coating almond bark or candiquik
• 2 ounces German chocolate bar (by Baker's) 1/2 bar
• 11 ounce bag caramel bits
• 2 cups semi-sweet chocolate chips

Instructions

• Layer pecans, then candy coating, then chocolate bar 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). Once mixture has completely come together, stir in caramel bits and turn off the heat. Cover for 5 minutes.
• Meanwhile line counter top or table with a long piece of parchment paper.
• Stir. Use 2 table spoons to scoop out candy from crockpot and scoop it onto parchment paper. Make sure candy is not touching.
• Meanwhile, melt 2 cups chocolate chips and chop 1/2 cup pecans. Drizzle over turtles and garnish with chopped pecans.
• Allow to set completely.
• Serve and enjoy!

Video

Notes

You can double the recipe, but the caramels will start to get a little gritty in the candy if not scooped out quickly enough. So, be careful.

The photos above are from a double batch that I made. Scoop fast.

Nutrition

Serving: 1 | Calories: 74cal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 7mg | Sugar: 6g | Fiber: 1g | Calcium: 7mg | Iron: 1mg

Originally published December 2015, updated and republished December 2022

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Turtle Candy + Video appeared first on The Slow Roasted Italian.