Christmas Crock Pot Candy
If you’d told me a few years back that my slow cooker would end up being my secret weapon for sweets—well, I’d probably have raised an eyebrow and gone back to pretending I enjoy complicated bakes (lies, all lies). But, oh, how life comes for us. The first Christmas Crock Pot Candy I made? Honestly, the chocolate bits looked more abstract art than dessert, but they vanished before my coffee did. Now, every December, the little old crock pot comes down from the shelf, dust bunnies and all, and my kitchen smells like the North Pole, or at least how I imagine it. Plus, bonus: my kids love to “help” (mainly sampling the chocolate when my back’s turned—cheeky monkeys).
Why I Keep Making This—Even When Time’s Tight
I make this when I need something that looks like effort but takes less mental energy than finding matching socks. My family goes crazy for these. My aunt calls this ‘dangerously snackable’—which I think is her way of not blaming herself for taking thirds. And honestly, I used to dread melting chocolate (it always went grainy?!) but the slow cooker just does it for you. No standing and stirring and panicking over double boilers. I’ve even made these last-minute before a potluck (don’t tell on me) and people still ask for the recipe every time. It’s the sort of holiday treat that makes the house smell cozy, even if the rest of the place looks like Santa’s workshop had a meltdown.
What You’ll Need (And What I Substitute When I Can’t Find Something)
- 400g (about 2 cups) semi-sweet chocolate chips (I sometimes just use whatever’s left in the baking drawer—milk chocolate definitely works too)
- 400g (about 2 cups) white chocolate chips (or white candy melts, though my gran swore they were cheating; honestly, use what you’ve got)
- 200g (about 1 cup) butterscotch chips (optional, but I kinda love the flavor. Peanut butter chips also work, or just skip entirely if you’re not feeling it.)
- 500g (about a pound) roasted salted peanuts (my favorite is the big can from ALDI, but sometimes I swap in mixed nuts for a fancier vibe)
- 1/2 cup mini marshmallows (this was something my neighbor suggested, and now I’m hooked—sometimes I skip it to be more old school)
- Sprinkles, sea salt, or crushed peppermint candies (all optional, because why not get festive?)
Here’s How I Throw It Together—Step by Step (Or Sort-Of Step by Step)
- First, dump (and yes, I mean dump, no need for finesse) your peanuts into the bottom of the crock pot. Does order matter? Not really. But this is just my way.
- Next, layer the chocolate chips, then white chocolate, then butterscotch chips over the nuts. Don’t stir yet – trust me. I once got impatient, and it just made everything clumpier.
- Set your crock pot to LOW, slap on the lid, and leave it for about two hours, give or take. You don’t need to hover. I’ll usually check at the 90-minute mark, just in case my slow cooker is feeling extra perky that day.
- Once everything looks melted together, give it a gentle mix. This is when I steal a taste (strictly for quality control, you understand). If you’re adding marshmallows, now’s the time.
- Now, line a cookie sheet with baking paper (parchment, if you’re fancy) and drop spoonfuls of the mix on there—about tablespoon-sized blobs. They don’t have to look perfect—mine never do.
- Sprinkle the tops with your festive extras or a pinch of sea salt. Or nothing, if you can’t be bothered; they’re still great.
- Let them cool until they’re set. If your kitchen’s toasty, pop the tray in the fridge for 30 min. In winter, my mudroom basically becomes my chilling zone for these.
Lil’ Notes (a.k.a., Learn from My Oopsies)
- One time, I left the candy in the crock pot on warm for, uh, way too long. Ended up with chocolate the consistency of fudge cement. Don’t do that.
- If the mix looks a bit funky before stirring, don’t stress—always comes together with a good mix. Seriously, it’s magic.
- Be careful if you use unsalted nuts—personally, I miss the salty pop. But if you’re watching your sodium or whatever, go for it.
- Actually, I find it works better if you don’t over-stir once everything’s melted—just enough to blend.
Little Experiments (Some Good—Some…Not)
I’ve swapped the peanuts for almonds, which turned out nice (if a bit crunchy). Tried dried cranberries once—looked pretty, but made everything a tad chewy, so maybe not my best move. Sometimes, I use broken-up pretzels for salty crunch. Oh, and I thought adding caramel bits would be genius, but the caramel just kind of disappeared into the chocolate, so that was that.
About the Equipment—Nothing Fancy Needed
Honestly, any old slow cooker will do. Mine is ancient, possibly older than I am. If you don’t have one, you can melt everything in a big heavy pot on the lowest stove setting; just watch it like a hawk and stir constantly. Or you could probably microwave in short bursts (see this guide for microwave melting tips—I’ve used it in a pinch). No candy thermometer or fancy gadgets required. If you’re low on parchment, use a buttered tray, but cleanup is stickier.
How They Keep—If They Last
Store in an airtight tin or container at room temp for a week, fridge if your house is warm. Though honestly, in my house it never even lasts more than a day! If you make double, freeze some and thaw later (but sometimes the texture’s a bit crumblier after freezing).
Serving? Here’s How I Like To Do It
On a big holiday tray mixed with clementines and wrapped peppermints (weird tradition, but it looks nice). I also tuck a couple into gift bags for the neighbors—one of ’em asked if I’d gone to culinary school (ha, if only she saw my spice drawer!).
The Mistakes I’ve Learned From (Sometimes The Hard Way)
- I tried rushing and cranked the crock pot to HIGH once—burned chocolate central. Low and slow is the way to go, promise!
- Stirring too soon makes things grainy—ask me how I know—or maybe don’t.
- Skimped on the nuts once; the result was like biting into a chocolate puddle. More is more.
Got Questions? I’ve Heard ’Em All
- Can I make this without a slow cooker?
- Yep! Try the low-and-slow stovetop method, or even the microwave (see the recipe link above). It just means more stirring, I think.
- How do I keep the chocolate shiny?
- Honestly, I never really bothered with tempering—just don’t overheat. And if they look a bit dull, more sprinkles hide a multitude of sins!
- Can I use different nuts?
- For sure. I’ve done pecans, almonds, and even cashews. Flavor changes a bit but still good.
- Are these gluten-free?
- Most of the time, yep, but double check your chips and peanuts to be sure (some have sneaky coatings). Here’s a handy label guide from the Celiac Disease Foundation if you’re curious.
- Do they really freeze well?
- Sort of. Like I said, they’re fine, but the texture gets a wee bit dry. Better than nothing, though!
Now, totally unrelated, but if you ever need a laugh, check out this silly holiday video my friend sent. Still cracks me up every year.
Anyway. Christmas Crock Pot Candy isn’t exactly rocket science, but it’s rich, chocolatey, and has saved the day more than once around here—even when my other holiday plans go sideways. Hope it brings a little sweet chaos to your holidays, too (in a good way)!
Ingredients
- 2 pounds salted dry roasted peanuts
- 1 pound white almond bark, chopped
- 12 ounces semi-sweet chocolate chips
- 12 ounces milk chocolate chips
- 4 ounces German sweet chocolate, chopped
- 1 tablespoon coconut oil (optional, for smoothness)
- 1/2 cup festive holiday sprinkles
Instructions
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1Layer the peanuts evenly in the bottom of a 5 or 6-quart crock pot.
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2Add white almond bark, semi-sweet chocolate chips, milk chocolate chips, German sweet chocolate, and coconut oil (if using) on top of the peanuts.
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3Cover and cook on LOW for 2 hours. Do not stir or open the lid during this time.
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4After 2 hours, stir everything together until well combined and smooth.
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5Drop the candy mixture by heaping spoonfuls onto parchment or wax paper. Immediately sprinkle with holiday sprinkles while warm.
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6Allow candies to cool completely and harden before serving or storing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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