Crockpot Candy (Sweet And Salty!)
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Crockpot candy is sweet, salty, creamy and crunchy all wrapped up into one bite. Some call this candy Crockpot Christmas crack because it can be so deliciously addicting. Make this easy candy full of peanuts, chocolate, pretzels and Christmas cheer for parties, potlucks and gifts!
Table of Contents
Why We Love Crockpot Candy
- Easy To Make– This chocolate recipe has really simple ingredients and is not fussy at all. It’s a great sweet treat to have the kids help with.
- Makes A Big Batch – Whether you have holiday cookie trays to fill, or a house full of people, this easy sweet treat is great for a crowd. This Christmas crockpot candy is perfect for a holiday party, or just to enjoy for the holiday season.
- Great For Gifts – This crockpot candy recipe also makes great gifts in cute tins or cellophane bags.
- Flexible Recipe– You can swap out nuts, different types of chocolate bars or chocolate chips, or add your own additions to this easy recipe.
Ingredients For Crockpot Candy
Find the full printable recipe with specific measurements and directions below in the recipe card.
- chocolate almond bark
- vanilla almond bark – sometimes this is just called white almond bark
- dry roasted peanuts unsalted, see notes
- chocolate chips semi-sweet chocolate chips
- mini pretzel twists
- M&Ms optional – I have used holiday M&Ms, you can also use other Christmas candy or holiday sprinkles.
- Sea salt optional- use as garnish
How To Make Crockpot Candy
- Set the crockpot to low heat. Layer chocolate almond bark, vanilla almond bark, unsalted and salted peanuts, and chocolate chips in the bottom of the slow cooker. No need to stir at this point.
- Cover and cook the chocolate mixture on low for one hour.
- Stir the chocolate mixture well until the peanuts are fully coated in chocolate. Give it a good stir with a silicone spatula or wooden spoon to make sure it mixes well.
- Add the pretzels and stir until the pretzels are completely coated in chocolate.
- Place a piece of parchment paper on a baking sheet. Use a large three tablespoon cookie scoop to scoop the candy mixture onto the parchment paper.
- Top each candy with an optional sprinkle of sea salt and a sprinkle of M&Ms. Let cool completely on the pan for 30 minutes, then enjoy.
Variation Ideas
Try Other Kinds If Nuts– Roasted cashews, pecans and walnuts are all delicious in this Christmas candy.
Swap The Chocolate– I’ve used semi-sweet chocolate but you can easily use white chocolate or dark chocolate. Milk chocolate can be used, but the candies will be a lot sweeter using milk chocolate.
Use Peanut Butter Chips– Peanut butter chips can be swapped for some of the chocolate chips, you could also swap in butterscotch chips.
Add Toffee Bits– Toffee bits can be easily mixed in, and add a yummy crunch to this delicious treat.
Fold In Mini Marshmallows– Mini marshmallows can be folded into the chocolate a cup at a time at the very end when you fold in the pretzels. The marshmallows stay soft and chewy, and are delicious coated in chocolate. I recommend removing about a cup of either the peanuts or the pretzels for every cup of mini marshmallows.
If you sweet and salty desserts, try the saltine cracker toffee also. It’s a holiday classic, super easy to make, and makes great gifts.
How Long Will Crockpot Candy Last?
Package this crockpot candy in an airtight container. Expect that this homemade candy will last for about a week if stored on the counter at room temperature, or about three weeks if stored in the refrigerator.
Crockpot Christmas candy can be frozen in a freezer bag or freezer container. The candy will taste best if enjoyed within three months of freezing. Defrost on the counter for a few minutes until defrosted, then enjoy.
More Holiday Treats
Buckeyes Recipe (How To Dip Buckeyes In Chocolate)
Sugar Cookie Fudge
Easy No-Bake Brownie Truffles (With Brownie Mix)
Peanut Butter Balls With Rice Krispies (No Bake!)
Crockpot Candy (Sweet And Salty!)
Ingredients
- 12 ounces chocolate almond bark
- 12 ounces vanilla almond bark also called white almond bark
- 4 cups dry roasted peanuts unsalted, see notes
- 2 cups chocolate chips semi-sweet chocolate chips
- 3 1/2 cups mini pretzel twists
- 1 1/2 cups M&Ms optional, I have used holiday M&Ms
- Sea salt optional- use as garnish
Instructions
- Set the crockpot to low heat. Layer chocolate almond bark, vanilla almond bark, unsalted and salted peanuts, and chocolate chips in the bottom of the slow cooker. No need to stir at this point.
- Cover and cook the chocolate mixture on low for one hour.
- Stir the chocolate mixture well until the peanuts are fully coated in chocolate.
- Add the pretzels and stir until the pretzels are completely coated in chocolate.
- Place a piece of parchment paper on a baking sheet. Use a large three tablespoon cookie scoop to scoop the candy mixture onto the parchment paper.
- Top each candy with an optional sprinkle of sea salt and a sprinkle of M&Ms. Let cool completely on the pan for 30 minutes, then enjoy.
Notes
Chocolate Chips Tip
Chocolate chips can be substituted for the chocolate almond bark and white chocolate chips can be substituted for the vanilla almond bark. 12 ounces of almond bark equals about two cups of chocolate or white chocolate chips.What Kinds Of Peanuts Should I Use?
You can use salted or unsalted peanuts in this recipe, but definitely use a roasted peanut. When I use salted peanuts I prefer to use two cups of salted roasted peanuts and two cups of unsalted roasted peanuts to keep the candy from becoming too salty. Using all unsalted roasted peanuts is my personal preference since the pretzels already have a bit of salt in them too. Then I just sprinkle a little bit of sea salt across the top of each candy and it’s the perfect amount.Can I Use Bigger Pretzels?
You can use bigger pretzels twists or even sticks. I recommend if you have larger pretzels breaking them up into smaller bite sized pieces before adding them to the chocolate. I don’t recommend pretzel rods or hard sourdough pretzels, as they usually are a little too thick for this dessert.What Do I Use If I Don’t Have A Large Cookie Scoop?
I used a large cookie scoop that is about 3 tablespoons. You can make smaller candies with a two tablespoon cookie scoop, which is a common scoop many people have. You can also use a larger ice cream scoop to make large candies. If you don’t have any scoops available, you can use a large spoon to place dropfuls of chocolate on the parchment paper. I find the scoops help to keep the candies about the same size, but a spoon will work just as well.Setting And Chilling The Chocolate
Placing the parchment paper on a baking sheet allows you to easily transfer the chocolates to the refrigerator or freezer. I like to place them in the freezer to chill as they set more firmly then if you leave them to set on the counter.Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
