Christmas Crock Pot Candy Recipe

5 from 44 votes

Crockpot candy with peanut butter and toffee bits melts down into sweet and salty peanut clusters. Scoop, add sprinkles, and the Christmas gift tins are ready.

Prep Time5

Cook Time1 30

Set Time1

Total Time2 35

Course: Dessert

Cuisine: American

Servings: candies

Calories: 400kcal

Author: Jennifer Fishkind

Ingredients

16 ounce jar lightly salted dry-roasted peanuts
22 ounces (2 11-ounce bags) white chocolate chips
5 ounces (½ 10-ounce bag) dark chocolate chips
½ cup creamy peanut butter
⅓ cup toffee bits
Festive sprinkles optional garnish
Sea salt optional garnish

Instructions

Place the peanuts at the bottom of a crock pot.
16 ounce jar lightly salted
Add the white chocolate chips, dark chocolate chips, peanut butter, and toffee bits into the crock pot.
22 ounces (2 11-ounce bags) white chocolate chips, 5 ounces (½ 10-ounce bag) dark chocolate chips, ½ cup creamy peanut butter, ⅓ cup toffee bits
Let it cook on low for one hour and then stir everything together so that the chocolate mixture completely coats the peanuts.
Cook for another thirty minutes and prepare a sheet pan or two by lining them with parchment paper.
Once the thirty minutes has passed, drop spoonfuls of the chocolate and peanut mixture onto the parchment paper and sprinkle with festive sprinkles and sea salt, optional. (I love to use a cookie scoop)
Festive sprinkles, Sea salt
Let cool completely, about 30-60 minutes or until set, before plating and serving.

Notes

Serving Size: about 20 2-inch candies

Tips:

Keep the slow cooker on low and put the peanuts in first. They sit between the heat and the chocolate so it doesn't scorch.
Add the sprinkles while the clusters are still warm so they stick to the chocolate as it sets.
Bigger clusters take longer to set. A few minutes in the fridge firms them up quickly.

Storage:

Store the set candy in an airtight container in the refrigerator for several weeks, or a little less time at room temperature. If it starts to stick or soften, lay it out on a parchment-lined baking sheet and chill it for several hours to firm back up. To make it ahead, freeze it for a couple of months in an airtight container or a zip-top bag with the air pressed out, with parchment between the layers, and thaw it in the refrigerator.

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