Christmas Crockpot Candy is a classic holiday staple! This easy recipe will soon become your go-to for simple but delicious candies.
While I try to innovate and make new, exciting things all the time for the blog, sometimes I just gotta have a classic recipe on here. Although based on how simple this candy is, I struggle to call it a “recipe.”
Yes, every food blogger has this or a very similar version on their blog. Yes, it’s a pretty straightforward, no-frills recipe. But oh, is it delicious!
This time of year, I’m always looking for little shortcuts that can save me time, money, ingredients, my sanity – you name it. And since I always make Christmas goodie bags for my friends, family and neighbors, I am baking a lot more than usual and in large quantities since I have the worst trouble narrowing down who gets goodie bags. Each year I nearly rip my hair out from batch-baking assorted treats to give away, so if a recipe only yields a little bit, it is not the recipe I am going to use for the bustling holiday season.
Candies usually only have a small portion yield since the batches are usually quite small themselves. However, this Christmas Crockpot Candy makes a HUGE batch and that means tons of delectable little candies so everyone can have a piece!
This recipe consists of two basic ingredients: chocolate, and peanuts. I like the simplicity of the two together – sweet, rich chocolate with crunchy, salty peanuts. But there are plenty of ways you can tailor this recipe to suit your family’s preferences. For instance, any nut would be a great swap – I think this would be particular delicious with almonds! And if you prefer white chocolate, simply use all white chocolate. You can also add in other things like coarsely crushed pretzel pieces, marshmallows (which I recommend adding at the very last second after cooking so they retain their shape!), dried fruit, or chow mein noodles for a retro flair!
On the ingredients list you’ll notice this calls for 3 types of chocolate for maximum flavor. White almond bark (also called Candiquik, candy coating bark, etc) is an essential component to this recipe’s success. The almond bark (don’t worry, it doesn’t have almonds in it!) is a candy coating that is formulated to set into a hard shell – think what you’d make on a chocolate-covered strawberry. It sets up and is easily transportable and stackable because the chocolate hardens. Plus, it also has a higher melting point, which means it is far less likely to scorch than finicky chocolate chips.
However, there is also a chocolate bar and a bag of chocolate chips in the mix for added insurance for extra chocolaty goodness. And for a festive touch, don’t forget the seasonal sprinkles!
The beauty of this recipe is that the entire thing is prepared and cooked in the slow cooker! No need to slave over the stovetop stirring constantly. Just set it and forget it, then when it is ready you’ll simply drop spoonfuls of it onto parchment paper and let it set before packing or serving. SO simple.
If you’ve never tried Christmas Crockpot Candy, give it a whirl and let me know what you think!
Christmas Crockpot Candy
Author: Hayley Parker, The Domestic Rebel
Recipe type: Candy
This Christmas Crockpot Candy is going to be a huge hit to whomever you serve it to! Super easy, low-maintenance candy made entirely in the slow cooker. Great for parties, gifts, or snacking because it makes a big batch!
- 32 oz dry-roasted unsalted peanuts (can substitute with almonds, pecan halves, or walnut halves)
- 2 lbs vanilla/white chocolate almond bark/candy coating, broken into pieces
- One 4-ounce German chocolate bar, broken into pieces
- One package semi-sweet chocolate chips
- Assorted Christmas or seasonal sprinkles, optional but recommended
- Add the peanuts to a crock pot. Top with the broken pieces of almond bark, the chocolate bar, and chocolate chips.
- Place a dry, clean dish towel over the top of the slow cooker, then put the lid on top of the slow cooker. The dish towel will catch any condensation that may collect on the slow cooker. (The water droplets from the condensation could seize the chocolate).
- Cook on LOW heat for 1 hour. Stir thoroughly, then replace the dishtowel and lid and cook on low for another 30-45 minutes, stirring after the 30 minute mark until mixture is creamy and thoroughly combined.
- Using a spoon or large cookie dough scoop, scoop out heaping Tablespoonfuls of the mixture onto parchment paper. Sprinkle the still-wet chocolate with sprinkles, if desired. Allow the chocolates to set completely before serving or storing.
Creamy, crunchy, salty, sweet and utterly perfect!
Have a super sweet day!