Christmas baking doesn’t get much easier than this super simple Crockpot Candy recipe! Made with chocolate, marshmallows, and peanuts, this recipe is the perfect salty/sweet/creamy/crunchy combo. Toss all of the ingredients in your crockpot, mix it together, melt, and scoop and you have one of my family’s favorite treats! We love serving this around the holidays because it’s easy and makes a ton, but it’s really great any time of the year!
Hey everyone! Sam here from Sugar Spun Run and today I have a super simple Crockpot Candy recipe that I’m excited to share with you. I’ve been making a ton of candy recently, from creamy Peanut Butter Fudge to snappy Peanut Brittle, but none have been nearly as simple as today’s recipe.
As a bonus, this recipe makes a ton of candy. Great for a simple party or potluck snack, or perfect for packaging up with pretty wrapping and giving as a gift!
How to Make Crockpot Candy
Candy literally doesn’t get any easier than crockpot candy!
- Combine peanuts, almond bark, and chocolate in the basin of a large crockpot.
- Heat on low for one hour.
- Stir well, until chocolate is smooth.
- Stir in mini marshmallows and scoop onto a wax paper lined cookie sheet. Allow to cool
My favorite thing about this recipe is the way the different textures work to make a unique candy. Smooth milk chocolate, crunchy roasted peanuts, soft & chewy marshmallows, and a festive shower of sprinkles on top.
How to Store Crockpot Candy
Crockpot candy will keep in an airtight container at room temperature for up to two weeks. Good luck getting it to last that long, though! It rarely makes it longer than 24 hours in my house!
- 4 cups lightly salted dry roasted peanuts
- 2 lbs vanilla almond bark, broken into pieces
- 1 12 oz bag semisweet chocolate chips
- 1 4 oz dark chocolate bar, broken into pieces (I like to use Ghirardelli 60%)
- 4-5 cups mini marshmallows (this is about 1 cup shy of a 10 oz bag of mini marshmallows)
- Sprinkles, optional
- Layer peanuts evenly into your crockpot. Add almond bark, chocolate chips, and dark chocolate bar on top.
- Cover with lid and cook on low heat for one hour.
- Remove lid and stir well. If all of the chocolate isn’t completely melted, continue to cook uncovered on low heat, stirring occasionally, for another 15-30 minutes (or as long as is needed until chocolate is melted).
- Turn off heat and allow to cool for 5 minutes. Add mini marshmallows and stir briefly, just until marshmallows are coated in chocolate and combined (if you stir too much you will melt your marshmallows, you want them to pretty much maintain their shape).
- Immediately use a 1½ Tablespoon sized cookie scoop (or two large spoons) and scoop candy by heaping 1½ Tablespoon onto a wax paper lined cookie sheet (you’ll need several, this makes a lot of candy).
- Top with sprinkles, if desired, then allow candy to set before enjoying (about 30-60 minutes).
- Store candy in an airtight container at room temperature.