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–+ servings
image of realistic top down mise en place shot ingredients for slow cooker christmas candy on white marble counter clear glass bowls and rustic brown wooden sets soft diffuse daylight almond bark vanilla chocolate peanuts dry roasted salted chocolate chips semi sweet dark pecans creamy peanut butter german sweet chocolate christmas sprinkles
katya bou

Slow Cooker Christmas Candy

This easy no-bake Slow Cooker Christmas Candy is a holiday classic featuring smooth chocolate and crunchy peanuts, perfect for gifting or festive treats with minimal effort.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 48 clusters
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 ounces Vanilla Almond Bark (or Melting Wafers)
  • 12 ounces Semi-Sweet Chocolate Chips
  • 4 ounces German Sweet Chocolate Bar broken into pieces
  • 16 ounces Dry Roasted Salted Peanuts
Optional Nuts
  • 1 cup Honey Roasted Peanuts optional
  • 1 cup Honey Roasted Pecans optional
Optional Toppings
  • Christmas Sprinkles optional
  • Crushed Candy Canes optional
  • Sea Salt optional

Equipment

  • Slow Cooker
  • Baking sheets
  • Parchment paper
  • teaspoon or cookie scoop

Method
 

Preparation
  1. Place the almond bark pieces, broken German sweet chocolate bar, and semi-sweet chocolate chips directly into the bottom of your 6-quart slow cooker.
  2. Pour the dry roasted salted peanuts (and any optional nuts like honey roasted peanuts and pecans) over the chocolate layers. Do not stir yet.
  3. Cover the slow cooker and set it on LOW for 1.5 to 2 hours. Do not lift the lid during this time to allow gentle melting.
  4. Remove the lid after 1.5-2 hours, when the chocolate around the edges is softened. Stir gently until smooth and glossy.
  5. Using a teaspoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets, forming clusters about 1.5 inches wide.
  6. If using toppings like Christmas sprinkles, crushed candy canes, or sea salt, add them immediately while the chocolate is tacky.
  7. Allow the candy to set at room temperature for several hours (or refrigerate for 30-45 minutes to speed up). Once hardened, peel off the parchment and store in an airtight container.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 5gFat: 16g

Notes

Store at cool room temperature (below 70°F) for up to 3 weeks. Avoid lifting the lid during melting to prevent seizing. Use a slow cooker liner for easy cleanup if desired.
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