Easy Crockpot Candy Recipe (Peanut Clusters) + Video
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Crockpot Candy is a staple of the holiday season in my house. Ooey gooey chocolate cascading over roasted nuts for a remarkably simple yet devastatingly delicious homemade Christmas candy! Even better, you can make these crockpot peanut clusters right in your slow cooker with simple ingredients!
I’m not exaggerating here — watch the video in this post to see just how mouthwatering this easy recipe is!!
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.
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
Using a small cookie scoop, you can make 12 dozen slow cooker peanut clusters!
While I recommend using a slow cooker for ease, you can easily make this recipe on your stovetop if you’d like to.
Using your stove does, however, require maintenance. Heat the chocolate on a low, low heat while stirring constantly. Once melted, add the peanuts. Stir and transfer with a scooper the same as the original recipe.
You could also go with the double boiler method, helping to quickly melt the chocolate and lowering the risk of burning.
It’s possible that the chocolate you chose doesn’t harden adequately. This often happens if you don’t use enough almond bark, which sets the hardest.
If you don’t wish to use almond bark, then use candy coating discs instead – easily found in the baking or decorating aisle! It can’t be all chocolate chips as they just won’t harden right.
Enjoy!
With love, from our simple kitchen to yours.
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Other Crockpot Candy Recipes
Easy Crockpot Candy Recipe (Peanut Clusters) + Video
Equipment
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
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2014, updated and republished November 2023
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could you tell me how to store it after it has cooled? thank you,
jane
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).
You 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?
Probably got it too hot..
If 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.
The 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?
Absolutely! It will just be more chocolaty. Nothing wrong with that. Enjoy.
I 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
Kraft 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.
That sounds like a great idea. Let us know how it went!
they do work
I want to use pecans, should I roast them first?
I did this with raw pecans and they still got that lightly toasted flavor that I love. Enjoy and let us know how it goes.
How do you store this candy and for how long will it keep ?
I 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).
Thank you Donna. I will now make them ahead of Christmas Eve. Now that I know I can store them up to a month.
Just 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.
Creamy center? Sounds fascinating. I would love to hear what you did.
Just .made a batch and used almonds and cashews…turned out soooo good!!! Thank you for sharing this recipe!
Awesome! I would love that combo.
I just stored mine on the counter. Didn't even bother covering them. Still good 1 1/2 weeks later. 🙂
So happy you enjoyed them.
They wouldn't last that long at my house!!!
This will make a nice Christmas candy to give as a gift. Thank you, Lynn
I 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
does anyone know the nutritional profile on this?
I 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!
Has anyone tried this recipe with white chocolate? If so what would the recipe look like? Thanks for sharing!
If you were to sell these, what would you sell these for?
I 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.
Could you make this with pretzels instead of nuts?
I 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
The 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?
The 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?
It 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.
you can make these recipes without nuts in it if you are one of those that have allageeys to nuts
Yes, I have made chocolate lollipops using this recipe, minus nuts, in lollipop molds.
I'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.
I 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!!!
I 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!!!