Classic crock pot candy made with crunchy peanuts and the melt in your mouth mixture of dark chocolate, almond bark, butterscotch chips, and peanut butter.

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Top down view of stacked crock pot candy in a dish.

About Crock Pot Candy

Great for gifting and amazing for stacking, these chocolate-covered peanut clusters – better known as crock pot candy – are a holiday staple.

And for good reason.

Crock pot candy is super easy to whip up (as all crock pot dishes are) and they’ll last a while once prepared. This means that a batch could easily help you get through a stint of holiday shopping or visiting relatives.

Because what better comfort food is there than an always available, delightfully sweet and crunchy snack?

What’s in crock pot candy?

Every recipe is different, and this one comes with a few additions to this classic treat that you can easily customize to your liking:

  • White Almond Bark – Also called “vanilla flavored candy coating,” this is a chocolate-like confection made with vegetable fats instead of cocoa butter. It’s great for giving foods a hard candy coating (think strawberries, fruits, and nuts, just like with this candy) and is frequently used as a substitute for white chocolate.
  • Peanuts – The core of crock pot candy and what gives it the delightful crunch. You can use any type of peanuts that you’d like, but I would recommend sticking to ones that do not have a lot of additional flavors or seasonings. Plain or lightly salted peanuts are best.
  • Semi-Sweet Chocolate Chips – This is the standard chocolate used in this candy, but you could also substitute it for dark chocolate, milk chocolate, or even white chocolate.
  • Butterscotch Chips – This helps add a little smoothness to the flavor, but if you’re not a fan, you can substitue this for an equal portion of more chocolate chips.
  • German’s Sweet Chocolate – This is a type of chocolate that’s exclusive to Baker’s brand. It was created by one of their employees, Samuel German, and it’s a mixture of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.
  • Peanut Butter – Great for flavor and consistency, but this can either be substituted for biscoff cookie butter or omitted entirely.
Prepared crock pot candy stacked in a white dish.

What if the chocolate gets scorched?

Crock pots are great little devices, but they do get very hot – and this can be problematic when you’re working with so much sugar. It’s not hard for the chocolate to burn.

To prevent this, be sure to thoroughly stir the mixture periodically while cooking. This recipe recommends stirring every 30 minutes, but if you notice any problems with the chocolate around the edges of the pot, try stirring every 15-20 minutes instead. The less the chocolate sits still the less likely it is to burn.

If at any point you notice a small amount of scorched chocolate around the edges, it’s okay to stir it back in – but they key here is a small amount. A little scorching won’t impact the flavor, but if entire sides are burned, you can try mixing it back in and immediately do a taste test. If it’s scorched so badly that you can taste it, you should throw it out and start a new batch.

4 pieces of crock pot candy stacked and the top piece has a bite taken out.

How long is crock pot candy good for?

Once prepared and cooled, crock pot candy can be stored in a sealed container on the counter for up to two weeks.

Can you freeze crock pot candy?

Yes, you totally can!

Once prepared and cooled, crock pot candy can be stored in a sealed container or freezer bag for up to 18 months.

Notes & Tips for Crock Pot Candy

  • If you’re in the market for a new crock pot, I recently discovered this one and I’m seriously impressed. It has three sizes in one!
Single piece of crock pot candy with a bite taken out, showing peanuts inside.

More recipes to make in a crock pot

Other delicious chocolate recipes

How to make crock pot candy

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – To get started, add all of the ingredients to a 6-quart crock pot: white almond bark, peanuts, semi-sweet chocolate chips, butterscotch chips, German chocolate, and peanut butter.

Step 2 – Cover the crock pot and cook on LOW, stirring frequently with a wooden spoon to make sure that the chocolate doesn’t scorch around the edges.

Step 3 – Once everything is melted and incorporated, scoop out about two or three tablespoons and place a serving-sized dollop on a baking sheet lined with parchment paper.

Step 4 – Let cool completely.

Step 5 – Serve and enjoy!

Recipe Details

Top down view of stacked crock pot candy in a dish.
5 from 3 votes

Crock Pot Candy

10 mins prep + 1 hr 30 mins cook + 1 hr Cooling Time
185 kcal
Yields: 80 clusters
Classic crock pot candy made with crunchy peanuts and the melt in your mouth mixture of dark chocolate, almond bark, butterscotch chips, and peanut butter.

Ingredients 

Instructions

  • In a 6-quart crock pot or similar size, add white almond bark, peanuts, semi-sweet chocolate chips, butterscotch chips, German chocolate, and peanut butter.
  • Cover crock pot and cook on LOW for 90 minutes. Thoroughly stir with a wooden spoon every 30 minutes, making sure to scoop all the way to the bottom.
  • Once chocolate has completely melted, line 2 baking sheets with parchment paper. Use a spoon to scoop up your desired serving size (typically 2-3 tablespoons) then drop onto prepared baking sheets. Repeat this step until all the crock pot candy has been formed. If desired, decorate with sprinkles or drizzled chocolate while candy is still wet.
  • Allow candy to harden at room temperature (or in the refrigerator) for at least 1 hour.

Nutrition

Serving: 1cluster | Calories: 185kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Calcium: 14mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy