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Crockpot Candy is a simple and festive treat made with peanuts, semi-sweet chocolate chips, and almond bark. Topped with Christmas sprinkles, these salty-sweet clusters are perfect for holiday gifting, cookie trays, or as a party treat. Made in a slow cooker, they're as easy as they are delicious.
Why You'll Love Crockpot Candy
This no-fuss recipe combines the classic flavors of salty peanuts and rich chocolate for an irresistible candy that's perfect year-round. The crockpot does all the work, and the festive sprinkles add a holiday touch. With minimal effort, you'll have a crowd-pleasing treat ready to go.
Essential Ingredients For Success
- Dry Roasted Peanuts: 16 ounces, whole and unsalted, room temperature, ensuring each nut is fresh and crisp with no signs of rancidity. Look for uniformly sized nuts without broken pieces for consistent texture.
- Almond Bark: 24 ounces white almond bark, broken into 1-inch pieces, stored at room temperature 65-75°F (18-24°C). Choose high-quality bark with a smooth, glossy appearance.
- Semi-Sweet Chocolate Chips: 12 ounces premium quality, stored at room temperature 65-75°F (18-24°C), with 54-56% cacao content for optimal melting.
- Sprinkles: 2-3 tablespoons seasonal sprinkles, jimmies or nonpareils style, stored in cool dry place below 75°F (24°C) to prevent color bleeding.
Step By Step Instructions
- Prepare Your Crockpot
- Line a 6-quart crockpot with a slow cooker liner or lightly grease with cooking spray. Ensure temperature setting works properly at low (170°F/77°C).
- Layer Ingredients Properly
- Add ingredients in specific order: peanuts first, followed by almond bark pieces, then chocolate chips. Do not stir yet. Verify ingredients are evenly distributed across the bottom.
- Slow Cook and Monitor
- Cook on low for exactly 90 minutes. At 60-minute mark, stir gently with silicone spatula until mixture reaches 160°F (71°C). Mixture should be completely smooth with no chocolate chunks.
- Form and Decorate
- Using a 1.5-inch cookie scoop, drop portions onto parchment-lined baking sheets spaced 1 inch apart. Add sprinkles immediately while surface is still glossy. Mixture should maintain 155-160°F (68-71°C) while working.
Variations and Substitutions
Swap one jar of salted peanuts for unsalted to reduce saltiness. Use pecans, cashews, or almonds for variety. For extra chocolatey clusters, substitute chocolate almond bark for vanilla almond bark. Skip the sprinkles or use rainbow ones for a non-seasonal look.
Storage Tips
Store candies in an airtight container at room temperature for up to one week, or refrigerate for up to one month. To prevent condensation from affecting the texture, ensure they are fully set before storing.
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Expert Tips and Tricks
Avoid letting condensation from the crockpot lid drip into the candy, as chocolate doesn't mix well with water. Use a cookie scoop for uniform pieces, or pour the mixture into mini muffin liners for bite-sized treats. Make these the night before to ensure they're fully set.
Frequently Asked Questions
- → Can I use different types of nuts in this recipe?
Yes, you can substitute the peanuts with almonds, pecans, or mixed nuts. Just make sure they're roasted and salted for the best flavor and texture.
- → How long does crockpot candy stay fresh?
When stored in an airtight container, the candy lasts up to one week at room temperature. You can also keep it in the fridge for up to a month without losing quality.
- → Why did my chocolate become grainy?
This usually happens when water gets into the chocolate mixture. Be careful not to let condensation from the lid drip into the candy, as even small amounts of water can make chocolate seize up.
- → Can I freeze crockpot candy?
Yes, these candies freeze well for up to 3 months. Store them in an airtight container with wax paper between layers, and thaw in the fridge overnight.
- → What's the best way to package this candy for gifts?
Layer the candies in holiday tins or gift boxes with wax paper between layers. Make sure they're completely set before packaging to prevent sticking together.