How do I keep my crockpot candy from becoming too soft or sticky?

The most common reason for soft or sticky Crockpot Candy is using ingredients like white chocolate chips instead of almond bark, which doesn't harden as well. Always use almond bark or melting wafers for a firm set. Also, make sure to store the candy in a cool, dry place — the fridge is ideal in warm climates.

Can I double the recipe in the same crockpot?

Yes, you can double the Crockpot Candy recipe if your crockpot is large enough (at least 6-7 quarts). Just be sure to increase the cooking time slightly and stir more frequently during the second hour to ensure even melting and mixing.

Is it possible to make this recipe without a crockpot?

Absolutely! You can melt the almond bark and chocolate chips together on the stovetop over low heat, stirring constantly to avoid scorching. Once melted, stir in the peanuts and continue with the recipe as usual. The crockpot is more hands-off, but stovetop works just as well for smaller batches or if you're short on time.

Crockpot Candy – Easy Treat

Name: Crockpot Candy
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: American
Ingredients: 32 oz dry roasted salted peanuts (about 6 cups); 32 oz white almond bark, broken into pieces (about 1 1/3 packages); 18 oz semi-sweet chocolate chips (about 2 1/4 cups); Optional: Sprinkles or sea salt for topping

Description

This easy 3-ingredient Crockpot Candy recipe features rich semi-sweet chocolate, creamy white almond bark, and crunchy salted peanuts. A no-fuss, delicious treat perfect for holiday gifting, party trays, or a simple homemade dessert fix.

Ingredients

Scale

32 oz dry roasted salted peanuts (about 6 cups)
32 oz white almond bark, broken into pieces (about 1 1/3 packages)
18 oz semi-sweet chocolate chips (about 2 1/4 cups)
Optional: Sprinkles or sea salt for topping

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Instructions

Line four large cookie sheets with parchment or wax paper and set aside.
Spread the peanuts in an even layer at the bottom of a 5-quart or larger crockpot.
Add the broken almond bark and chocolate chips on top of the peanuts. Do not stir.
Cover and cook on LOW for 1 hour without removing the lid.
After 1 hour, stir the mixture thoroughly to combine. Continue cooking for another hour, stirring every 20 minutes.
Using a tablespoon, scoop heaping mounds of the chocolate-peanut mixture onto the prepared cookie sheets.
Immediately top with sprinkles if desired while the candy is still wet.
Refrigerate for 20–30 minutes or until the candy is fully set.

Notes

Do not use white chocolate chips in place of almond bark, as they do not set firmly.
Be careful not to let condensation drip into the chocolate when removing the lid to stir.
Store candy in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 3 weeks.
To freeze, let candy fully set and then transfer to freezer-safe bags or containers. Freeze for up to 3 months.
Use cupcake liners for a polished, gift-friendly presentation.

Prep Time: 5 minutes
Cook Time: 2 hours
Category: Candy
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 150
Sugar: 11g
Sodium: 65mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg