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Rows of chocolate peanut clusters topped with red and green sprinkles on parchment paper next to a slow cooker

Crockpot Christmas Candy

Chocolate peanut clusters made by melting peanuts, chocolate and white candy coating in the slow cooker. An easy, hands-off Christmas candy.
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Prep Time 10 minutes
Cook Time 2 hours
Setting 1 hour
Total Time 3 hours 10 minutes
Servings: 72 clusters
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 16 ounces salted dry roasted peanuts (454 g)
  • 16 ounces unsalted dry roasted peanuts (454 g)
  • 4 ounces sweet baking chocolate German-style, broken into pieces (113 g)
  • 12 ounces semisweet chocolate chips (340 g)
  • 24 ounces white almond bark or vanilla candy coating broken into squares (680 g)
  • 2 tablespoons holiday sprinkles optional

Method
 

  1. Line 3 sheet pans with parchment or wax paper.
  2. Spread the salted and unsalted peanuts in the bottom of a 6-quart slow cooker.
  3. Scatter the sweet baking chocolate and semisweet chips over the peanuts, then top with the almond bark squares.
  4. Cover and cook on LOW for 1 1/2 to 2 hours without stirring, checking after 1 hour.
  5. Stir until the chocolate is completely smooth and the peanuts are evenly coated.
  6. Drop tablespoon-sized clusters onto the lined pans, keeping the slow cooker on WARM while you work.
  7. Add sprinkles immediately, then let the clusters set at room temperature for about 1 hour or refrigerate for 20 to 30 minutes.

Notes

Allergy note: This candy contains peanuts and may contain tree nuts depending on the coating brand.
Storage: Airtight at cool room temperature for 2 weeks, refrigerated for 3 weeks or frozen for 3 months.
Nutrition is an estimate per cluster.