Crockpot Candy with Chocolate and Peanut Clusters

Make crockpot candy with chocolate and peanuts. Learn how to melt gently, keep moisture out and portion clusters for a simple holiday treat.

Course Appetizers

Cuisine American

Keyword crockpot candy

Prep Time 10

Cook Time 2

Total Time 2 10

Servings 45 clusters

Calories 315kcal

Author C. Sophie

Layer the salted and unsalted peanuts in the bottom of a 6-quart slow cooker to create a heat buffer.
Pour the semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips evenly over the peanut layer.
Place the broken pieces of white vanilla candy coating (almond bark) on the very top of the chocolate chips.
Cover the slow cooker with the lid and set it to the Low heat setting.
Cook for 1 hour without opening the lid or stirring the ingredients to allow the base to melt slowly without scorching.
After the first hour, remove the lid and stir the mixture thoroughly with a sturdy, heat-resistant spatula until the chocolate and peanuts are well incorporated.
Continue cooking on Low for an additional 30 to 60 minutes, stirring every 15 minutes to ensure the chocolate remains smooth and does not seize.
Prepare your cooling surface by lining baking sheets or a flat countertop with large sheets of parchment paper or wax paper.
Use a tablespoon or a small cookie scoop to drop rounded portions of the candy onto the prepared paper, leaving space between each cluster.
Allow the candy to cool and harden completely at room temperature for at least 2 hours, or until the chocolate is firm to the touch, before serving or packaging.

Nutritional information:

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.