Description
This Easy Crockpot Candy Recipe combines the rich flavors of roasted peanuts, white almond bark, and semi-sweet chocolate chips into a simple, no-fuss treat. Melted together slowly in a crockpot, this delightful candy is perfect for snacks, parties, or festive occasions. With optional sprinkles for a cheerful touch, it’s a crowd-pleaser that requires minimal prep and little hands-on time.
Ingredients
Ingredients
- 32 ounces dry roasted, salted peanuts (about 6 cups)
- 32 ounces white almond bark, broken into pieces (1 1/3 packages)
- 18 ounces semi-sweet chocolate chips (about 2 1/4 cups or 1 1/2 packages)
- Sprinkles (optional)
Instructions
- Combine Ingredients: Place the dry roasted peanuts, white almond bark, and semi-sweet chocolate chips into the crockpot, spreading them evenly.
- Melt Mixture: Cover the crockpot and cook on low for about 2 hours, stirring every 30 minutes to ensure everything melts evenly and blends well.
- Stir to Even Texture: Once fully melted, give the mixture a thorough stir to achieve a smooth and consistent texture.
- Portion the Candy: Spoon the melted candy mixture onto a parchment-lined baking sheet, forming small mounds or clusters for easier serving.
- Add Sprinkles: Optionally, sprinkle colorful sprinkles over the candy mounds to add a fun and festive look.
- Let Set: Allow the candy to cool and set at room temperature for at least one hour until it hardens.
- Serve: Once the candy has hardened, break it into pieces and enjoy your delicious homemade crockpot candy!
Notes
- You can substitute the semi-sweet chocolate chips with milk or dark chocolate chips depending on your preference.
- Ensure you stir every 30 minutes to prevent the mixture from burning or sticking to the crockpot.
- Store the candy pieces in an airtight container at room temperature for up to two weeks.
- For quicker cooling, you can place the baking sheet in the refrigerator, but allow a few extra minutes before handling.
- Adding chopped nuts or dried fruits can customize the candy even further.
