CROCKPOT CHRISTMAS CANDY
INTRODUCTION
Crockpot Christmas Candy is a classic holiday treat known for being incredibly easy, perfectly sweet, and wonderfully festive. Instead of using complicated candy-making techniques, this recipe lets the slow cooker do all the work. As the chocolate melts low and slow, peanuts and candy coating blend into rich clusters that harden into perfect bite-sized holiday candies. This dessert became popular because home cooks wanted something delicious and impressive without standing over a stove. Rich, crunchy, chocolatey, and ideal for gift-giving, this is one of the most famous “dump and go” holiday treats.
INGREDIENTS
2 pounds white almond bark or white candy coating
4 ounces German chocolate baking bar
12 ounces semi-sweet chocolate chips
12 ounces milk chocolate chips
2 pounds roasted peanuts (salted or unsalted depending on preference)
Optional mix-ins: 1 cup mini marshmallows, 1 cup crushed pretzels, 1 cup toffee bits
Optional toppings: holiday sprinkles, crushed peppermint, sea salt
INSTRUCTIONS
- Add the peanuts to the bottom of the slow cooker.
- Layer the white almond bark on top in large chunks.
- Add the German chocolate bar, then the semi-sweet chocolate chips, then the milk chocolate chips.
- Place the lid on the crockpot and cook on LOW for 1½ to 2 hours without stirring.
- After the chocolate has melted fully, stir well until everything is completely combined and smooth.
- Use a tablespoon or cookie scoop to drop clusters onto parchment-lined baking sheets.
- Immediately add sprinkles or toppings if desired.
- Allow the candy to cool and harden fully at room temperature, about 1 hour.
- Store in airtight containers at room temperature for up to 2 weeks.
METHODS
Slow-Cooking Melt Method: Chocolate melts slowly over low heat, preventing scorching and burning.
Cluster Forming Method: Candy is dropped in scoopfuls while warm, then sets firm.
Layering Method: Placing ingredients in layers prevents chocolate from burning and ensures even melting.
Cooling Method: Room-temperature cooling ensures proper texture and shine.
HISTORY
Crockpot Christmas Candy rose to popularity in the 1970s and 1980s when slow cookers became a household staple. Families loved easy holiday recipes that could be made in large batches for parties, bake sales, and gifts. The recipe spread widely through church cookbooks, community gatherings, and holiday potlucks. Over time, it became the go-to simple Christmas dessert for busy families who wanted a homemade gift without fuss.
BENEFITS
Simple to prepare with minimal steps.
Makes a large batch perfect for holidays.
Kid-friendly and beginner-friendly.
Long shelf life for gifting.
Customizable with mix-ins and toppings.
No stovetop or thermometer required.
Budget-friendly ingredients.
FORMATION
Once melted, the mixture forms thick clusters as it cools. The chocolate hardens around the peanuts, creating a firm, crunchy candy with a smooth exterior. Dropping the mixture onto parchment ensures clean edges and a uniform shape.
NUTRITION (Approximate per piece depending on size)
Calories: 120–150
Fat: 7–10g
Protein: 2–3g
Carbohydrates: 12–15g
Sugar: 10–13g
Fiber: 1g
Sodium: depends on peanut type
CONCLUSION
Crockpot Christmas Candy is the ultimate holiday candy for anyone who wants a stunning, delicious, chocolate-packed treat with almost no effort. Its rich flavor, festive appearance, and long-lasting freshness make it an ideal dessert for holiday gift bags, parties, and family gatherings.
LOVERS
This recipe is loved by busy cooks, families looking for quick holiday candies, teens learning to bake for the first time, grandparents who enjoy traditional Christmas treats, and anyone who wants a no-mess, no-stress holiday dessert that tastes like a gourmet gift.
If you want, I can also make a version with pretzels, one with marshmallows, one with cashews, or a peppermint Christmas candy version.