This Crocpot Candy is one of the easiest no-bake treats you can make, and it always disappears fast. A mix of salted and unsalted peanuts gets coated in layers of melted chocolate and almond bark, creating the perfect balance of sweet, salty, and crunchy. Everything melts together right in the slow cooker, making this a low-effort recipe that delivers big flavor. It is perfect for holidays, gifting, or keeping on hand for a quick treat. For another insanely easy dessert, make sure to check out our chocolate covered pretzel rods.
Why This Recipe Works
Using both salted and unsalted peanuts gives you better flavor balance, so the clusters are not overly salty or overly sweet. The combination of chocolate chips, German chocolate, peanut butter chips, and almond bark creates a smooth, creamy coating that sets up perfectly while still keeping a rich chocolate flavor.
Tips for the Best Crockpot Candy
- Layer the ingredients in the crockpot without stirring right away so everything melts evenly without scorching.
- Stir once the chocolate has started to melt, then let it finish slowly so the mixture stays smooth.
- Use a cookie scoop for evenly sized clusters that set up nicely and look more uniform.
- Add a sprinkle of sea salt on top before they set for a sweet and salty finish.
What to Expect
These clusters are crunchy from the peanuts with a smooth, chocolatey coating that firms up as they cool. Each bite has a mix of textures and flavors, making them hard to stop eating.
Storage Tips
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. You can also freeze them for up to 2 months and thaw at room temperature before serving.
Crockpot Candy
Ingredients
- 16 ounces (1 jar) salted peanuts
- 16 ounces (1 jar) unsalted peanuts
- 12 ounces (1 bag) semi-sweet chocolate chips
- 8 ounces (1 bar) German chocolate baking bar
- â…“ cup peanut butter chips
- 48 ounces (2 packages) white almond bark
- flakey salt, for garnish (optional)
Instructions
- Add the salted peanuts, unsalted peanuts, chocolate chips, German chocolate, peanut butter chips, and almond bark to the bowl of a crockpot.
- Cover and cook on low heat for 1-2 hours, stirring once after the ingredients begin to melt.
- Once fully melted, stir until smooth and well combined.
- Line a baking sheet with parchment paper.
- Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet.
- If desired, top with a pinch of flakey salt.
- Refrigerate for about 20 minutes, or until fully set.
This recipe was inspired by iambaker.net’s Crockpot Candy Recipe.
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