This Crockpot Candy recipe combines salty peanuts, almond bark, and chocolate in the slow cooker to create sweet, crunchy clusters. This easy recipe makes a big batch of homemade chocolate candies, perfect for holiday gifting or sharing with family and friends.
Line four large cookie sheets with parchment or wax paper and set aside.
Sprinkle the peanuts in an even layer in the bottom of a 5 quart or larger crockpot.
Top with the almond bark and chocolate chips. Do not mix.
Cover the pot with the lid and cook on low for one hour without stirring.
After an hour, mix the peanuts and chocolate well. Continue to cook for another hour, mixing well every 20 minutes.
Drop heaped tablespoons of the chocolate mixture onto the parchment-lined baking sheets. Top with sprinkles if using.
Refrigerate for 20-30 minutes or until the chocolate is set.
Notes
Store in an airtight container at room temperature for up to two weeks or in the refrigerator for up to three weeks. I recommend placing a piece of parchment paper or wax paper between layers if you have to stack the candies; this will prevent them from sticking to each other.
The candies can be frozen for up to three months. Wait for the candies to set completely before transferring them to an airtight container or freeze bag to freeze.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.