Crockpot Candy
Crockpot candy combines white almond bark, German chocolate, semisweet chips, and dry-roasted peanuts in a slow cooker for rich, crunchy clusters with 5 minutes of prep and no thermometer.
Equipment
- Slow cooker
- Wax paper
Ingredients
- 2 pound white almond bark
- 4 ounces German chocolate bar
- 12 ounce bag semisweet chocolate chips
- 24 ounces dry roasted peanuts
Instructions
- Fill the slow cooker with the white almond bark, German chocolate bar, semisweet chocolate chips, and peanuts, then select low and leave the mixture undisturbed for 1 hour. The chocolate may soften and look glossy around the edges while some pieces still hold their shape.
- At the 1-hour mark, fold the ingredients together, then continue cooking on low for another hour, stirring every 15 minutes. A thoroughly combined mixture should coat the peanuts evenly, without dry pockets at the bottom.
- Portion the warm mixture by the spoonful onto wax paper and leave the clusters until completely cool. The finished mounds should hold together rather than spread when handled.
Notes
Ingredient tip: Use white almond bark labeled as a vanilla-flavored candy coating rather than white chocolate chips, and pick a German sweet chocolate baking bar instead of a filled candy bar.
Slow cooker tip: Use a roomy family-sized slow cooker on low heat, keep lid condensation away from the candy mixture, and bring the bottom peanuts up through the melted coating during every stir.
Peanut options: Choose salted dry-roasted peanuts for a stronger sweet-and-salty contrast, unsalted peanuts for a milder nut taste, or combine both without changing the total amount.
Storage: Wait until the clusters cool completely on wax paper before handling, then pack them in a lidded container with wax paper between layers to protect against moisture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.