Peanut clusters don’t get simpler than this easy Christmas Crockpot Candy recipe where you just dump everything in the slow cooker and let it do its magic! You’ll end up with perfectly smooth, creamy chocolate that is loaded with roasted peanuts in every bite!
Table of Contents
Crockpot candy has that irresistible combination of sweet and salty peanuts and chocolate. And the texture is so crunchy and satisfying!
This recipe makes a LOT of candy. Which is perfect because we are usually making this to giveaway during Christmas time. But you can always just make a half batch if you are planning on eating most of these yourselves over the holiday season.
Planning a day to make Christmas candy with the family? Some of our other easy favorites are Rolo Pretzels, Homemade Peppermint Patties, and Old-Fashioned Easy Peanut Butter Fudge!
Why this recipe works
- No need for a candy thermometer (affiliate link) or heating the oven. The crockpot does all the heavy lifting here.
- Crockpot candy is traditionally made with peanuts, but you can use almonds, pecans, or any nuts you like, cashews, or macadamia nuts.
- You can dump everything in, turn on the crockpot, and then focus on other activities like baking Christmas cookies, wrapping presents, or playing games rather than spend all your time in the kitchen!
Ingredient Notes
- German baking chocolate bar: German’s chocolate is sweeter than semisweet chocolate and has a special flavor, but if you don’t have a bar on hand or can’t find one, you could always just use semisweet chocolate instead.
- Peanuts: We like dry roasted peanuts best, but you could also use salted cocktail peanuts, which are another popular choice. You can also choose between salted and unsalted, depending on how you like your desserts. We like the salty-sweet combination of chocolate and nuts, so salted dry roasted peanuts is what we usually go for.
- Chocolate: Use good quality chocolate for best results.
How to Make This Recipe
This recipe really is as simple as throwing everything in the slow cooker and letting it go. I have heard of people struggling with chocolate burning on the bottom in the past though, so my trick is to add the peanuts in first. They create a protective layer so the chocolate isn’t actually in contact with the slow cooker for most of the melting process.
Add the chocolate chips and broken up German chocolate bar on top of the peanuts, followed by the almond bark on top of that. Then cover and cook on LOW heat for 2 hours.
When you take the lid off, you’ll notice that your almond bark is nice and melted. Then all you need to do is grab a wooden spoon and give everything a good stir until the different types of chocolate combine and all of the peanuts are evenly coated in a creamy, smooth mixture. The aroma of peanuts and chocolate is heavenly!
Grab a small cookie scoop or regular spoon and drop 1-2 tablespoon-sized mounds onto a baking sheets lined with parchment paper. You’ll need more than one baking sheet because this recipe makes a whole lot of peanut clusters! If you want to add sprinkles, do it now before the chocolate has a chance to set and get hard again.
Let them set up at room temperature for 1-2 hours until firm. You can speed up the process by sticking the chocolates in the refrigerator, but crockpot candy will set up all on its own with a smooth finish at room temperature thanks to the almond bark.
Once the crockpot candy is firm, you can transfer it to cute tins (look for them at the dollar store!) or add to cookie plates to gift to friends and neighbors.
Recipe FAQ’s
I used a 6-quart slow cooker. You could use an 8-quart, but I wouldn’t go with a smaller one.
Almond bark is a candy coating that helps these easy peanut clusters set up well with a shiny, smooth finish without needing to be refrigerated. I can always find it at my local grocery store near the chocolate chips (usually on the top shelf). Candy melts will also work, if you are having a hard time finding almond bark.
I have personally never had an issue with condensation when making crockpot candy, but if it starts happening to you, just grab a clean dishcloth and lay it over the top of the slow cooker, then place the lid on top of that. The cloth will catch any dripping condensation so it doesn’t fall into the chocolate, which could potentially cause the chocolate to seize up.
You could definitely melt all the chocolate in the microwave or in a large bowl set over simmering water on the stovetop or Instant Pot if you don’t have two hours to wait for the crockpot to do its job.
Recipe Tips
- Storage: These will last for 1-2 weeks stored in an airtight container on the counter at room temperature. Or keep them in the fridge for up to 1 month.
- Freezing: Most chocolates like crockpot candy freeze well for a couple of months if properly stored in an airtight container. Let them thaw on the counter for an hour or two before enjoying.
- Add some mix-ins: Try adding raisins, marshmallows, or pretzels right at the end before shaping for some fun flavor and texture variations!
- Give them a little bling: Use sprinkles or crushed candy canes to decorate the tops of the peanut clusters for a festive look.
More Homemade Christmas Candy Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Christmas Peanut Clusters Crockpot Candy
Equipment
Ingredients
- 2 pounds dry roasted peanuts (two 16-ounce jars)
- 1 (12-ounce) bag semisweet chocolate chips (about 2 cups)
- 1 (4-ounce) German chocolate baking bar broken into pieces
- 1/2 cup peanut butter chips
- 48 ounces almond bark (two 24-ounce packages)
Instructions
- Add the peanuts to the bottom of a large slow cooker. Sprinkle the chocolate chips, chopped German chocolate baking bar, and peanut butter chips on top. Break up the almond break and add that on top of everything, then cover with the lid.2 pounds dry roasted peanuts, 1 (12-ounce) bag semisweet chocolate chips, 1 (4-ounce) German chocolate baking bar, ½ cup peanut butter chips, 48 ounces almond bark
- Cook on LOW heat for 2 hours without stirring.
- Remove the lid and stir well until everything is smooth.
- Drop by rounded spoonfuls onto baking sheets lined with parchment paper. Decorate with sprinkles, if using, before the chocolate has a chance to harden. Let cool until completely set up and firm before storing.
Notes
- Storage: These will last for 1-2 weeks stored in an airtight container on the counter at room temperature. Or keep them in the fridge for up to 1 month.
- Freezing: Most chocolates like crockpot candy freeze well for a couple of months if properly stored in an airtight container. Let them thaw on the counter for an hour or two before enjoying.
- Add some mix-ins: Try adding raisins, marshmallows, or pretzels right at the end before shaping for some fun flavor and texture variations!
- Give them a little bling: Use sprinkles or crushed candy canes to decorate the tops of the peanut clusters for a festive look.
All I can say is WOW. These were delicious and very very big hit with the family. Especially myself and my brothers who paired these with beer and conversation.
Couldn’t find the German sweet chocolate bar.
Can I use Bakers semi-sweet instead?
German’s chocolate is sweeter than semisweet chocolate and has a special flavor, but if you don’t have a bar on hand or can’t find one, you could always just use semisweet chocolate instead. Use good quality chocolate for best results. But you can definitely use Bakers semi sweet chocolate. It will still be super yummy!
I have no idea about some of these ingredients as I am not American.
Maybe some clarification
And what is a peanut butter chip ??
You can buy them in the baking aisle at any grocery store next to the chocolate chips. They are just peanut butter flavored.
The directions are a bit confusing. If you would just list the number of ounces instead of listing the number of bars, etc, it would be less confusing. Bags and bars are smaller nowadays. I’m trying this recipe for the first time and it just seems like there is way too much white almond bark.
If you click the “jump to recipe” button at the top of the post, it will take you straight to the recipe card with all of the exact ingredients amounts listed. You will see there that I noted the size in ounces of each ingredient. I hope that helps!