Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That slow rest lets the flavors settle and blend. Store in an airtight container and bring to room temperature before serving.

What size crockpot should I use?

Use a 5-quart or larger crockpot. You need space so the chocolate and almond bark melt evenly and you can stir without spilling. A larger pot helps keep a steady low heat.

My chocolate looks grainy. What happened?

Grainy chocolate usually comes from overheating or moisture. If the pot cooked too hot, lower the next time. If water got into the mix, the chocolate can seize. Dry everything and keep the lid on during the long first hour.

Can I use peanuts with skins or unsalted peanuts?

You can, but the character changes. Skins add an earthier note. Unsalted peanuts make the overall candy less savory, so you may want to sprinkle a little sea salt on top to balance the sweetness.

How do I melt the chocolate if I do not have almond bark?

Almond bark helps with structure, but you can substitute extra chocolate chips and a little shortening or coconut oil to help set. Stir well and check often; the final texture will be slightly different but still lovely.

Quick and Easy Crockpot Candy Recipe 2026

Description

A warm, sweet treat made in the slow cooker, combining chocolate, almond bark, and roasted peanuts for a nostalgic candy experience.

Ingredients

Scale

32 ounces dry roasted salted peanuts
32 ounces white almond bark, broken into pieces
18 ounces semi-sweet chocolate chips
Optional: Sprinkles or Sea Salt

Cook Mode Prevent your screen from going dark

Instructions

Line four large cookie sheets with parchment or wax paper.
Sprinkle the peanuts in an even layer in the bottom of your 5-quart or larger crockpot.
Top with almond bark and chocolate chips. Do not mix.
Cover with the lid and cook on low for one hour without stirring.
After one hour, stir the peanuts and chocolate mixture well. Continue to cook for another hour, mixing every 20 minutes.
Once the mixture is fully melted and mixed, drop heaping tablespoons of the candy onto the prepared cookie sheets.
If using, top with sprinkles or sea salt while the candy is still wet.
Refrigerate for 20-30 minutes or until the chocolate is set.

Notes

Store cooled clusters in an airtight container; will keep for about two weeks in a cool pantry or three weeks in the refrigerator.

Prep Time: 10 minutes
Cook Time: 120 minutes
Category: Dessert
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 20g
Sodium: 300mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg