Christmas Crockpot Candy
Christmas Crockpot Candy is made of irregular white chocolate peanut clusters with red and green sprinkles on top. Roasted peanuts give each piece crunch, while white almond bark helps the coating set firmly enough to lift from the parchment.
The slow cooker melts the coating on LOW, but the finish depends on how hot your cooker runs. Start checking at about 1 hour, and stop heating as soon as the mixture stirs smooth. Scoop and decorate the clusters while the coating is soft, then let them cool completely before packing.
Ingredients for Christmas Crockpot Candy
- 1 lb roasted peanuts, salted or unsalted (450g)
- 24 oz white almond bark or white melting coating, chopped (675g)
- 12 oz white chocolate chips (340g)
- 2 tablespoons red and green holiday sprinkles, or as needed
White candy melts can replace the almond bark; use a white coating made to melt and set. Keep the slow-cooker insert and utensils dry, and do not add liquid.
How to Make Christmas Crockpot Candy
- Prepare the trays: Line one or two baking sheets with parchment. Chop the almond bark into similarly sized pieces so it melts evenly.
- Layer the slow cooker: Spread the peanuts across the bottom of the clean, dry insert. Add the almond bark and white chocolate chips on top. The peanuts keep the coating from sitting directly against the bottom of the cooker.
- Melt on LOW: Cover and cook for about 1 to 2 hours. At about 1 hour, open the lid and stir gently to check the coating. If solid pieces remain, cover and check again in about 15 minutes, stirring as needed. Stop heating once everything stirs together smoothly.
- Scoop and decorate: Use a small cookie scoop or tablespoon to drop irregular clusters about 1½ to 2 inches across onto the parchment. Leave space between them, and add red and green sprinkles to each cluster immediately after scooping so they stick.
- Cool until firm: Leave the clusters undisturbed for about 30 to 45 minutes at room temperature, or longer if needed. They are ready when they lift cleanly from the parchment and hold their shape. If the room is warm and they remain soft, refrigerate them briefly until firm.
How to Tell When the Coating Is Melted
White chocolate chips can briefly hold their shape after softening, so stir rather than judging by appearance alone. The mixture is ready when no solid pieces remain and the coating stirs smoothly around the peanuts. Slow cookers and coatings heat differently; checking in short intervals helps prevent a scorched or grainy coating.
How to Store Christmas Crockpot Candy
Let the clusters set completely before stacking them. Store in an airtight container, with parchment between layers, for up to five days in a cool room. Heat can soften the coating, so refrigerate the candy if the room is warm. Let chilled clusters sit briefly before serving if you prefer them less cold.
For longer storage, freeze fully set clusters in an airtight container or freezer bag for up to three months, then thaw before serving. For another holiday dessert, try hot chocolate cookies with marshmallow topping.
Nutrition
Approximate nutrition per cluster, based on 30 clusters: 270 calories, 5g protein, 21g fat, and 22g carbohydrates. Per 100g: approximately 555 calories, 10g protein, 43g fat, and 46g carbohydrates. Values vary by ingredient brand and cluster size.
Christmas Crockpot Candy
Equipment
- Slow cooker
- Baking sheets
- Parchment paper
- Small cookie scoop
Ingredients
- 1 lb roasted peanuts, salted or unsalted (450 g)
- 24 oz white almond bark or white melting coating, chopped (675 g)
- 12 oz white chocolate chips (340 g)
- 2 tablespoons red and green holiday sprinkles, or as needed
Instructions
- Line one or two baking sheets with parchment paper.
- Chop the almond bark into similarly sized pieces.
- Spread the peanuts across the bottom of a clean, dry slow-cooker insert.
- Add the almond bark and white chocolate chips on top of the peanuts.
- Cover and cook on LOW for about 1 to 2 hours. Start checking at about 1 hour and stir gently.
- If solid pieces remain, cover and check again in about 15 minutes, stirring as needed. Stop heating when the mixture stirs smoothly with no solid pieces.
- Use a small cookie scoop or tablespoon to drop clusters about 1½ to 2 inches across onto the prepared baking sheets, leaving space between them.
- Add sprinkles to each cluster immediately after scooping.
- Let the clusters cool at room temperature for about 30 to 45 minutes, or until firm. If needed, refrigerate briefly until they hold their shape.
Tips
- Keep the slow-cooker insert and utensils completely dry, and do not add liquid.
- Check the coating at about 1 hour because slow cookers heat differently.
- Stir to check whether the coating is melted; white chocolate chips may hold their shape after softening.
- Add sprinkles while the coating is still soft so they stick.
- If the room is warm and the clusters stay soft, refrigerate them briefly until firm.
Variations
- White Candy Melts: Replace the almond bark with white candy melts or another white coating made to melt and set.