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.
Servings 72 2 piece servings
Equipment
- 6 quart slow cooker
- sturdy mixing spoon or silicone spatula
- teaspoon or small spoon for portioning
- baking sheet or trays
- wax paper
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
Instructions
- Spread the salted and unsalted peanuts evenly across the bottom of the crock pot.
- Layer the chocolate almond bark, German’s sweet chocolate, semisweet chocolate chips, and peanut butter chips over the peanuts, in that order.
- Cover and cook on LOW for 2 hours. Do not stir or lift the lid during this time.
- Before portioning the candy, line baking sheets or trays with wax paper.
- 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.
- Drop the mixture by full teaspoons onto the prepared wax paper, leaving a little space between each cluster.
- 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.
