Crockpot Christmas Candy
This crockpot Christmas candy is chocolatey and peanutty…. everything you want in a holiday treat. You just throw all the ingredients in the crockpot and let it cook for a few hours. It’s that easy!
This is perfect for gifting or keeping everything to yourself. I worked hard to get the right blend of chocolates, so don’t go substituting things. 😉
Table of Contents
Ingredients and Tools You’ll Need
Even though this is easy, you can’t really change the blend of chocolates around. I tried it many different ways, and this is what works best.
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This recipe makes 24 candies and is easily doubled (or tripled!) if you need to make a lot of candy and have a big crockpot. I don’t recommend cutting it in half, as it tends to scorch a little. You can make adjustments in the recipe card at the bottom of this post.
Equipment
- 2.5-quart or larger slow cooker
- Parchment paper or wax paper
- Large baking sheets
- Tablespoon or small cookie scoop
- Mixing spoon or silicone spatula
Ingredients
- 16 ounces of lightly salted roasted peanuts
- 10 ounces 60% cocoa baking chocolate
- 4 ounces 48% cocoa baking chocolate
- 4 ounces white baking chocolate
- 10 ounces candy melts (vanilla flavored)
- holiday sprinkles
How to Make Crockpot Christmas Candy
Keep an eye on the slow cooker and stir regularly to avoid any scorching.
Step One: Assemble
Just dump everything in your slow cooker in layers – peanuts first, then break up all your chocolate bars and layer them on top with the candy melts. Don’t stress about making it perfect.
Step Two: Cook
Set to LOW, put the lid on, and walk away for a whole hour. After an hour, give it a gentle stir to start mixing everything together. Then let it keep cooking on LOW for another hour and a half, stirring every 30 minutes or so. You’ll know it’s ready when everything looks smooth and glossy.
Step Three: Cool
When it’s done cooking, turn it off but keep the lid on for 30 more minutes. This lets it thicken up just enough so it’s not a goopy mess when you try to scoop it.
While you’re waiting, line your baking sheets with parchment paper.
Step Four: Shape And Sprinkle
Now comes the fun part – scoop out 2-tablespoon portions onto your lined sheets. I like using a cookie scoop because it’s faster, and they all turn out the same size. Space them about half an inch apart so they don’t stick together.
Add the holiday sprinkles while the chocolate is still wet.
Step Five: Chill
Pop them in the fridge for at least an hour until they’re completely set.
Serving & Storing
Add these to a dessert platter with sugar cookies, gingerbread, and peppermint fudge.
Store in a cool, dry space in an airtight bag or container or the refrigerator. Keep away from direct light and heat.
The candies will store for up to 3 weeks in the refrigerator or up to 6 months in the freezer.
Questions and Troubleshooting
I’ve tried this recipe with many different chocolates, and this version is the best. Trust me!
Make sure you let the candy cool for at least an hour before trying to shape it. If it’s still not working, just put it in the fridge.
Stir often and check the mixture sooner than the recipe suggests. If it seems like the chocolate is starting to scorch, turn the heat off and let the warmth finish melting everything.
Break the chocolate into smaller pieces before adding it to the slow cooker. This helps it melt evenly. Also, make sure your slow cooker is on LOW, and avoid getting any water into the chocolate—it can cause it to seize up.
More Candy Recipes To Try
- Make some homemade Christmas candies to give out as gifts.
- Divinity candy is one of my favorites. And this version is simple and reliable.
- These old-fashioned soft stovetop caramels are one of my family’s favorites.
Printable Recipe
Crockpot Christmas Candy
Equipment
- 2.5 quart or larger slow cooker
- Parchment paper or wax paper
- Large baking sheets
- Tablespoon or small cookie scoop
- Mixing spoon or silicone spatula
Ingredients
- 16 ounces lightly salted roasted peanuts
- 10 ounces 60% cocoa baking chocolate
- 4 ounces 48% cocoa baking chocolate
- 4 ounces white baking chocolate
- 10 ounces candy melts (vanilla flavored)
- holiday sprinkles
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Instructions
- Layer the ingredients. In a 2.5-quart or larger slow cooker, layer the ingredients in this order: peanuts at the bottom, followed by the baking chocolates (60% and 48% cocoa), white chocolate, and candy melts on top. Break up the chocolate bars into smaller pieces as you layer.
- Cook in the slow cooker. Set the slow cooker to LOW and cover. Let the ingredients cook undisturbed for 1 hour. After the first hour, gently stir the mixture to combine the chocolates and peanuts. Then, continue cooking on LOW for 1½ hours, stirring every 30 minutes, until the chocolate mixture is smooth and glossy.
- Cool the mixture. Turn off the slow cooker and keep it covered for 30 minutes. This makes the mixture thicken slightly, making it easier to portion later.
- Prepare the baking sheets. Line two large baking sheets with parchment paper or wax paper. This makes sure the candies won’t stick as they cool.
- Portion the candies. Using a tablespoon or small cookie scoop, drop 2-tablespoon portions of the mixture onto the prepared baking sheets. Space each candy about ½ inch apart to prevent sticking.
- Decorate with sprinkles. While the candies are still wet, sprinkle them generously with red, white, and green holiday sprinkles.
- Set the candies. Place the baking sheets in the refrigerator for at least 1 hour or until the candies are completely set and firm to the touch.
Notes
Nutrition
Did You Make This?
I would love it if you would leave a review!Love,
2 1/2 hours on low way too long. Ended up burnt. What a waste of good chocolate.