Crock Pot Candy

After retiring from his full-time job, my dad took a part-time maintenance position at the nursing home where his mother was staying to keep busy. One day, he brought home this Crock Pot Candy recipe and decided to make it himself.

Dad didn’t cook very often, so he was proud to share his homemade candy with all of us. We’ve made his version almost every year around the holidays ever since.

The Crock Pot Candy My Dad Brought Home

Some family recipes come with memories that matter just as much as the ingredients. For me, this one brings back my dad’s pride in making something himself and sharing it with the family.

There are many versions of crock pot candy, and I don’t know where this particular recipe originally came from. This is simply the version Dad brought home and the one we’ve continued making over the years.

Chocolate, Peanut Butter, and Plenty of Peanuts

This recipe combines chocolate almond bark, German’s sweet chocolate, semisweet chocolate chips, and peanut butter chips. Together, they make the coating that holds the peanut clusters together.

We use a pound each of salted and unsalted peanuts. There’s no chopping or shaping involved. Once everything has melted and been stirred together, you simply drop spoonfuls onto wax paper.

The recipe makes approximately 145 pieces, so it’s a generous batch for holiday candy trays or sharing with family and friends. The number will vary depending on how large you make each cluster.

Put the Peanuts on the Bottom

We’ve always started with both kinds of peanuts in the bottom of the crock pot. Then we layer the chocolate almond bark, sweet chocolate, semisweet chocolate chips, and peanut butter chips over them.

In our experience, putting the peanuts on the bottom gives them a more roasted flavor. It also keeps the chocolate and coatings from sitting directly against the bottom of the crock pot as they melt.

Slow cookers can heat differently, so use the low setting called for in the recipe. A layer of peanuts helps separate the chocolate from the bottom, but it doesn’t make the chocolate impossible to scorch.

Let the Crock Pot Do the Melting

Once the ingredients are layered, cover the crock pot and cook on low for two hours. Our method is to leave the lid closed and wait until the end of that time to stir.

After two hours, stir everything thoroughly. Work through the mixture so the melted chocolate and peanut butter chips are evenly combined and all the peanuts are coated.

Have your wax paper ready before you begin portioning the candy. Placing it on baking sheets makes it easier to move the clusters into the refrigerator.

Spoon the Crock Pot Candy Into Clusters and Chill

Drop the mixture by full teaspoons onto the wax paper, leaving a little space between the pieces. They don’t need to look identical. These are simple spooned candy clusters, and a little variation is part of making them at home.

Refrigerate for approximately 45 minutes, or until the coating is firm. If you make larger clusters, you may need a little more chilling time.

Once the candy has set, lift the pieces from the wax paper and arrange them for serving.

A Holiday Tradition Worth Keeping

This is one of those recipes I’m glad my dad brought home. It takes very little hands-on preparation, makes enough to share, and has become a familiar part of our holidays.

Every batch is a reminder of the day he tried something different, made it himself, and proudly shared the results with us.

More From My Kitchen

Browse my recipes for more family favorites, holiday treats, and homemade desserts. You can also visit Kitchen Tips & Ideas for practical help with everyday cooking.

Crock Pot Candy

Chocolate peanut clusters made in the crock pot with chocolate almond bark, sweet chocolate, semisweet chocolate chips, and peanut butter chips. A holiday family favorite that makes a generous batch to share.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Chill Time 45 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings: 72 2 piece servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound salted peanuts
• 1 pound unsalted peanuts
• 1 1/2 pounds chocolate almond bark
• 4 ounces German’s sweet chocolate
• 8 ounces semisweet chocolate chips
• 8 ounces peanut butter chips

Equipment

• 6 quart slow cooker
• sturdy mixing spoon or silicone spatula
• teaspoon or small spoon for portioning
• baking sheet or trays
• wax paper

Method

 

1. Spread the salted and unsalted peanuts evenly across the bottom of the crock pot.
2. Layer the chocolate almond bark, German’s sweet chocolate, semisweet chocolate chips, and peanut butter chips over the peanuts, in that order.
3. Cover and cook on LOW for 2 hours. Do not stir or lift the lid during this time.
4. Before portioning the candy, line baking sheets or trays with wax paper.
5. After 2 hours, stir thoroughly until the melted chocolates and peanut butter chips are completely combined and the peanuts are evenly coated. Turn off the slow cooker.
6. Drop the mixture by full teaspoons onto the prepared wax paper, leaving a little space between each cluster.
7. Refrigerate for approximately 45 minutes, or until the candy is firm. Once set, lift the clusters from the wax paper.

Notes

Yield: Makes approximately 145 pieces. The number will vary depending on the size of your clusters.

Layering: Put both kinds of peanuts on the bottom before adding the chocolate and peanut butter chips. In our experience, this gives the peanuts a more roasted flavor and helps keep the chocolate from sitting directly against the bottom of the crock pot.

Slow cooker differences: Use LOW, not HIGH. Slow cookers heat differently, and the peanut layer does not guarantee that the chocolate cannot scorch.

Sweet chocolate: German’s sweet chocolate is a sweet baking chocolate, not unsweetened baking chocolate.

Preparation: Place the wax paper on baking sheets or trays that fit in your refrigerator so the candy can be moved easily for chilling.