Crock Pot Candy

Crock Pot Candy

 The Spruce / Leah Maroney

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 24 servings

Crock Pot candy is one of the easiest sweet treats you can make. It requires almost no effort, only a few simple ingredients, and your handy slow cooker. It contains almond bark, which is neither almond nor bark, but rather chocolate (or vanilla) candy coating. It melts so easily and won’t quickly burn when it’s heated. The candy cools to a shiny finish and stays nice and hard.

This candy is perfect for Christmas treat swaps. Put it together with the kids—they will love dolloping the candy onto the parchment paper and topping it with sprinkles. Add in different nuts, candies, or flavorings to make this recipe your own. 


Steps to Make It

  1. Gather the ingredients. 

    Gather the ingredients
     The Spruce / Leah Maroney
  2. Pour the peanuts into the bottom of your slow cooker. Add the almond bark, white chocolate chips, and dark chocolate chips over the top of the peanuts. Put the lid on the slow cooker. Turn it on low and set it for one hour. 

    Add ingredients to the slow cooker
     The Spruce / Leah Maroney
  3. Remove the lid and stir the ingredients. It should be mostly melted, with a few chunks still remaining. Place the lid back on top and heat on low for another 30 minutes.

    Stir the candy
     The Spruce / Leah Maroney
  4. Stir the contents until they are completely combined and there are no more streaks of white. The chocolate mixture should be glossy and completely melted. 

    Spoon the candy onto a parchment lined baking sheet. Scoop about a tablespoon at a time. You can make them as big or as small as you would like. They have the best texture when they are a little taller in height, but you could make them flat if you want.

    Spoon out crock pot candy
     The Spruce / Leah Maroney
  5. Top them with sprinkles immediately (if using). The candies will start to harden quickly so do not wait to add decoration. Serve and enjoy!

    Crock Pot Candy
     The Spruce / Leah Maroney

Recipe Variations

  • Substitute the peanuts for other nuts like walnuts, pecans, or almonds, or use a mix of nuts. You can also substitute honey-roasted nuts for sweeter candy.
  • If you can’t find chocolate almond bark you can substitute white almond bark. Just switch the white chocolate chips to semi-sweet chocolate chips.
  • Add a cup of unwrapped caramels to the chocolate and top with a little bit of coarse sea salt for a salted caramel twist.
  • Use all white chocolate to create an all-white crock pot candy. Top with shredded coconut and they will look like little mounds of snow.
  • You can decorate this recipe to fit most every holiday. Add orange sprinkles for Halloween, heart sprinkles for Valentine’s Day, and green sprinkles for St. Patrick’s Day. Green, red, and white sprinkles look perfect for Christmas. You can also use tiny snowflake-shaped sprinkles or candy cane-shaped sprinkles for more festive flair. 


  • Make sure to put the peanuts in the crock pot first. This ensures that the heat of the crockpot won’t scorch the chocolate chips. It also toasts the nuts a little bit, which provides great flavor. 
  • Once hardened, serve your crock pot candy or store in an airtight container for up to 2 weeks. They will also keep in the freezer for up to 4 months.