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Close up of crockpot candy cut open to show peanuts covered in melted chocolate.
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5 from 8 votes

Crockpot Candy

These easy peanut clusters are made right in the crockpot with salted peanuts and a combination of chocolate chips and peanut butter chips. Sweet, salty, and so easy to make!
Prep Time10 minutes
Cook Time1 hour
Chilling15 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 48 clusters
Author: Kristen Chidsey

Equipment

Ingredients

  • coconut oil or nonstick spray for greasing
  • 16 ounces dry roasted, salted peanuts
  • 1 cup dark chocolate chips (6 ounces)
  • 1 cup peanut butter chips (6 ounces)
  • 1 cup white chocolate chips (6 ounces)
  • 1 cup semi-sweet chocolate chips (6 ounces)
US Customary - Metric

Instructions

  • Lightly grease the liner of the slow cooker with coconut oil or nonstick spray for greasing. Line 2 large baking sheets with parchment paper or silicone mats and set aside.
  • Spread 16 ounces dry roasted, salted peanuts out on the bottom of the slow cooker. If your nuts are not salted, sprinkle with ½ teaspoon of salt. Sprinkle 1 cup dark chocolate chips, 1 cup peanut butter chips, 1 cup white chocolate chips, and 1 cup semi-sweet chocolate chips evenly over the nuts. Do not stir.
    Peanuts, peanut butter chips, white chocolate chips, and semi-sweet chocolate chips layered in slow cooker.
  • Place a clean kitchen towel over the liner of the slow cooker and then place the lid on the slow cooker. Turn the slow cooker to LOW heat. Cook on low heat for 1 hour.
    Slow cooker with clean kitchen towel placed under lid for making crockpot candy.
  • Remove the lid and towel and give the mixture a stir. If needed, recover and continue to cook for 15-30 minutes until the chocolate is fully melted. After 15 minutes, remove the lid again, and mix the nuts evenly into the melted chocolate until everything is nice and combined and the nuts are fully coated in the chocolate mixture.
    Peanuts coated in melted peanut butter chips, white chocolate chips, and semi-sweet chocolate chips mixture inside slow cooker.
  • Using a small cookie scoop or two small spoons, scoop 1-2 tablespoons of the crockpot candy into small mounds onto the prepared baking sheets. Allow the candy to set up and the chocolate to harden at room temperature for an hour or so, or speed up the process by placing the trays into the refrigerator for 10-15 minutes.
    Peanuts coated in chocolate mixture being spooned onto parchment lined baking tray from crockpot.
  • Remove the candy from the silicone mats or parchment paper and store them for up to 14 days in an airtight container in the refrigerator or a cool, dry spot.
    Crockpot candy on wooden cutting board made with salted peanuts and covered in chocolate mixture.

Video

Notes

Using Unsalted Nuts: If you happen to have unsalted nuts, simply add ½ teaspoon of kosher salt or sea salt to the crockpot before slow cooking. 
Chocolate Bars: In place of chocolate chips, use your favorite chocolate bars chopped into bite-size pieces. You will need 6 ounces of each variety for this recipe.
Nuts: Feel free to use any variety of roasted nuts you like to make nut clusters. 
Butterscotch Crockpot Candy: Replace the peanut butter chips with butterscotch chips for a sweeter, buttery-tasting Crockpot Candy. 
Storage: Store the set candy in an airtight container in a cool, dry spot for up to 2 weeks. If your house is on the warmer side, it is best to store the candies in the refrigerator, rather than at room temperature, to prevent the chocolate from melting.
 

Nutrition

Calories: 136kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 79mg | Potassium: 118mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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