St Patrick's Day Crockpot Candy

5 stars from 2 reviews

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!

Author: Donna Elick

Servings: 1 tablespoon candies

Prep Time30

Cook Time2

Total Time2 30

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 Dark Chocolate Mint M&Ms
Garnishes: seasonal sprinkles I used shamrocks, gold coins, and green & white jimmies

Instructions

Layer peanuts and then vanilla candy coating into the crockpot (I used a 5-quart). Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture 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 paper. Make sure candy is not touching. Once the entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.
Allow the candy to cool completely.

Video

Notes

Crockpot Candy will keep in the freezer in an airtight container or a ziptop freezer bag for 6 months. Be sure to defrost before serving.

If you wish to have flatter (easier to bite into) candies, use the back of the scooper to press down the candy a bit before it is garnished.

If your kitchen is cool your candy may set up faster. Keep an eye on it and add garnishes after the first dozen or so have been scooped so they do not dry before you can decorate them.

Nutrition