FESTIVE CROCKPOT CHRISTMAS CANDY
This Crockpot Christmas candy recipe is a simple and festive treat made with peanuts, milk and dark chocolate, and almond bark. Just set it in the crockpot, let it melt, and scoop the mixture onto parchment paper. Top with Christmas sprinkles and let it cool for a delicious homemade holiday candy that’s perfect for gifting or sharing!
Equipment
- 6 Quart Crockpot
- Kitchen Towel (I prefer flour sack clothes/towels)
- Parchment Paper
- 1.2 Tablespoon Cookie Scoop
Ingredients
- 32 Ounces Dry Roasted Peanuts
- 24 Ounces Almond Bark chopped
- 10 Ounces Milk Chocolate Chips
- 10 Ounces Dark Chocolate Chips
- Christmas Sprinkles
Instructions
- Pour all the peanuts into the bottom of the crockpot, and spread them evenly.
- Add the milk chocolate chips, dark chocolate chips, and chopped almond bark.
- Cover the top of the crockpot with a kitchen towel (I prefer using flour sack cloths).
- You do not want the towel to dip inside the crockpot, pull it tight before placing the lid on top of the towel.
- Set the crockpot to low and cook the ingredients for 1 ½ hours.
- Once the time is up, turn the crockpot to “warm” and stir the entire pot until the ingredients are smooth and creamy. Some of the chocolate might look like it’s not melted, but once you start stirring, it will blend in.
- Use a small cookie scoop or heaping tablespoon, spoon the candies onto parchment paper, giving them just a bit of space so they don’t blend together.
- Pause every 20 candies or so and sprinkle them with the Christmas sprinkles.
- Do this until the entire crockpot is empty.
- Let sit for 2 hours, or until hardened, and enjoy!
Notes
● Store in a sealed container, in a cool dry area, for up to 1 week. Store in the fridge, in an airtight container, for up to 2 weeks. Store in the freezer, in an airtight container, for up to 3 months. Best if stored with sheets of parchment paper in between each layer of candy.
● I strongly encourage using Ghirardelli chocolate. The flavor is so much better. The cheaper chocolate truly does a disservice to this candy. Any better quality chocolate would be better than cheaper stuff, if a nice even flavor is important to you.
● You can use any Christmas sprinkles you have them. I use non-perils because that’s what I grew up using.
● Do not try to rush cooking this candy. It will burn quickly if you do.
● Some people use peanut butter. You can add a cup of peanut butter, but you might need to add a bit more peanuts to counteract it. This is purely preference based.
● You can make the candies smaller or larger depending on your preferences.
● You’ll want your almond bark chunks to be no bigger than an inch in size. This ensures it melts at the same rate as the chocolate chips.
● I strongly encourage using Ghirardelli chocolate. The flavor is so much better. The cheaper chocolate truly does a disservice to this candy. Any better quality chocolate would be better than cheaper stuff, if a nice even flavor is important to you.
● You can use any Christmas sprinkles you have them. I use non-perils because that’s what I grew up using.
● Do not try to rush cooking this candy. It will burn quickly if you do.
● Some people use peanut butter. You can add a cup of peanut butter, but you might need to add a bit more peanuts to counteract it. This is purely preference based.
● You can make the candies smaller or larger depending on your preferences.
● You’ll want your almond bark chunks to be no bigger than an inch in size. This ensures it melts at the same rate as the chocolate chips.