Easy Crockpot Candy (Peanut-Chocolate Clusters)

Look, there’s something about a recipe that feels like it came straight from your grandma’s kitchen that just hits different.

That’s what crockpot candy is to me.

It’s not fancy. It doesn’t require culinary school skills. But man, does it taste like Christmas.

I stumbled across this after reading I Am Baker’s version years ago, and honestly? I’ve been making it every December since. The whole thing reminds me of those old cookie tins people used to pass around the neighborhood during the holidays. You know the ones—wrapped in foil, tied with ribbon, filled with homemade treats that actually meant something.

Here’s what I love most about this recipe: you can’t really mess it up.

You don’t need to temper chocolate like some pastry chef. You don’t stand over a hot stove stirring for an hour. You just dump everything into a slow cooker and let it do its thing while your house smells incredible.

This version sticks pretty close to the classic formula. But I’ve added a few things that make it even better—peanut butter chips for a hint of creaminess, German chocolate for depth, and almond bark so the clusters actually set instead of turning into a melty mess.

Whether you’re filling gift boxes, feeding a crowd, or just need something sweet and crunchy to snack on… this is it.

Recipe Overview

Real talk: this is one of the easiest candies you’ll ever make.

Even if you’ve never melted chocolate in your life, you can pull this off.

Here’s the breakdown before we dive in.

Time & Yield at a Glance

Step	Time
Prep Time	5 minutes
Cook Time	2 hours 15 minutes on LOW
Chill Time	20 minutes
Total Time	About 2 hours 40 minutes
Yield	~100 clusters

Servings & Scaling Tips

This recipe makes about 100 bite-sized clusters.

That’s perfect for gifting, holiday trays, and parties where you need a lot of candy fast.

Want to scale it? Here’s how:

Batch Size	Peanuts	Almond Bark	Semi-Sweet Chips	German Chocolate	Peanut Butter Chips
Half Batch	8 oz salted, 8 oz unsalted	24 oz	6 oz	4 oz	⅙ cup
Standard Batch	16 oz salted, 16 oz unsalted	48 oz	12 oz	8 oz	⅓ cup
Double Batch	32 oz salted, 32 oz unsalted	96 oz	24 oz	16 oz	⅔ cup

Slow cookers vary wildly in size, but the regular batch fits perfectly in a 6-quart crockpot.

Difficulty Level

I’d call this very easy.

The slow cooker does all the heavy lifting. And the mixture is forgiving even if you accidentally let it sit a little too long.

Equipment Needed

The best part? You don’t need anything fancy.

Here’s what I use:

• Slow cooker: A 4- to 6-quart works best. (Don’t have one? I’ve got stovetop instructions later.)
• Parchment paper: Keeps the clusters from sticking when you scoop them out.
• Sturdy spoon or spatula: The mixture gets thick once everything combines.
• Baking sheets: To hold your scooped clusters while they set.
• Scoop or tablespoon: For portioning them out consistently.

Make-Ahead Options

One of my favorite things about this recipe? It fits perfectly into a chaotic holiday schedule.

• The clusters last up to one month in the fridge. And they stay crunchy.
• You can make them a week ahead for parties or gifting.
• Since they set really quickly, you can knock out multiple batches in one day.
• They also freeze beautifully. (More on that in the storage section.)

Ingredients (with Descriptive Notes)

What I love most about crockpot candy is how simple the ingredient list is.

Just a handful of items. That’s it.

And somehow, you end up with something that tastes nostalgic, crunchy, and perfectly sweet.

Peanuts – Salted & Unsalted (16 oz each)

Using half salted and half unsalted is the secret to perfect balance.

The salted peanuts give you that addictive candy-shop flavor. The unsalted ones keep it from tasting like you just ate a salt lick.

You can chop them slightly if you want smaller clusters, but I leave them whole for better texture.

Substitutions: Cashews, almonds, pecans, or mixed nuts all work beautifully. You can go all salted, all unsalted, or mix your favorite nuts.

Semi-Sweet Chocolate Chips (12 oz)

These melt into a smooth, glossy base that’s rich without being too sweet.

They help balance the sweetness of the white almond bark.

Quality note: Use a brand with cocoa butter listed in the first few ingredients for the best melt.

German Chocolate Bar (8 oz)

German chocolate is milder and sweeter than dark chocolate.

It brings this warm, mellow flavor that makes the final candy taste layered instead of one-note.

Can’t find it? Extra semi-sweet chocolate works perfectly.

Peanut Butter Chips (⅓ cup)

This is the quiet magic ingredient.

It doesn’t make the candy taste like peanut butter. But it adds creaminess and richness to the chocolate mixture, making the coating extra smooth.

White Almond Bark (Two 24-oz packages = 48 oz total)

This is what sets the clusters firm and glossy.

Almond bark melts into a silky texture and helps the candies stay sturdy at room temperature.

Substitution: White chocolate chips or chopped white chocolate bars (like Lindt or Ghirardelli). The flavor will be creamier and sweeter.

Sprinkles or Sea Salt (Optional)

A pinch of flaky sea salt brightens the sweetness.

Sprinkles make these perfect for Christmas trays, Easter gifts, or themed parties.

Prep Notes Before You Start

A few quick things before you get started:

• Keep the peanuts at room temperature, not cold. Cold peanuts can make the chocolate seize when you mix them in.
• Break the almond bark and German chocolate bars into chunks so they melt evenly.
• Line your baking sheets with parchment before you start cooking. The mixture sets quickly once scooped.
• Once the chocolate melts, don’t let it sit untouched for long periods. The bottom may scorch.

Step-By-Step Method

Okay, let’s do this.

If we were standing side by side in the kitchen, here’s exactly how I’d walk you through it—what to look for, what to avoid, and how to know everything’s going just right.

Step 1: Build a Peanut Base in the Slow Cooker

First thing: make sure your slow cooker insert is completely dry.

Any water droplets can cause chocolate to seize, and trust me, you don’t want that.

Then pour in 16 oz of salted peanuts and 16 oz of unsalted peanuts.

I like to gently shake the crock or use my hand to spread the peanuts into an even layer across the bottom. You don’t have to be exact, but you want the nuts covering the base rather than piled up in one corner.

As the chocolate melts, it’ll slowly drip down and coat the peanuts from above.

As you look down into the crock, you should see:

• A full, chunky layer of peanuts from edge to edge
• A mix of shiny salted nuts and matte unsalted nuts
• No bare spots on the bottom

If your peanuts are straight from the fridge, let them sit in the crock for a few minutes at room temperature. Cold peanuts can cool the chocolate too fast and make it thicker sooner than you’d like.

Step 2: Pile the Chocolates and Chips on Top

Next comes the fun part: the chocolate mountain.

Without stirring anything yet, start adding:

• 12 oz semi-sweet chocolate chips
• 8 oz German chocolate bar, broken into chunks
• ⅓ cup peanut butter chips
• Two 24-oz packages of white almond bark (48 oz total), broken into pieces

I scatter the semi-sweet chips over the peanuts first. Then I tuck pieces of German chocolate and peanut butter chips here and there.

Finally, I place the almond bark chunks on top like big tiles covering everything.

It will look a little messy.

And that’s perfectly fine.

The important thing is that:

• The peanuts stay on the bottom
• The chocolates and chips sit on top in layers
• Nothing is stirred at this point

By keeping the chocolate off the direct bottom of the crockpot, you protect it from scorching. As the slow cooker warms, the heat rises gently, and the chocolate melts slowly and evenly.

Step 3: Set to LOW and Let the Magic Happen

Now put the lid on the slow cooker, set it to LOW, and let it do its thing.

This is when your kitchen starts to smell like a chocolate shop.

Every slow cooker is a little different, but here’s the timeline I usually follow:

At about 45 minutes: Lift the lid for a quick peek. You’ll probably notice some softening around the edges and maybe a bit of melting under the almond bark pieces. It might still look mostly solid on top.

That’s normal.

Don’t stir yet—just check.

At around 1 hour: Give the mixture its first gentle stir. Slide a heat-safe spatula or wooden spoon down the side and pull some of the melted chocolate up from the bottom. You’ll see streaks of dark chocolate mixing with the white almond bark as it begins to soften.

This is just a light stir to start everything combining.

From 1 hour to about 2 hours: Continue cooking on LOW with the lid on. Every 20–30 minutes, give it another stir, always scraping along the bottom to lift anything that might be sitting in direct heat.

What you’re looking for as it melts:

• Pockets of very soft, shiny chocolate around the edges
• Almond bark losing its sharp edges and turning smooth
• The entire mixture gradually turning into a thick, glossy pool

By the 2-hour to 2-hour-and-15-minute mark, everything should be fully melted and combined.

The mixture should look like a thick, velvety chocolate sauce with peanuts swimming throughout.

Important tip: If you notice a burnt smell or dark, dry-looking spots at the bottom, your slow cooker may run hot. Turn it off, stir thoroughly, and rely on the residual heat to finish melting.

Step 4: Stir Until Every Peanut Is Thickly Coated

Once everything looks mostly melted, turn the slow cooker off but leave the insert in place.

Now it’s time for a thorough stir.

I slide my spatula all the way down one side, scrape along the bottom, and bring the mixture up and over the top in big folds. Almost like folding batter.

Repeat this motion several times, working around the crock until:

• No white streaks of almond bark remain
• All the peanuts look glossy and coated
• The mixture has a uniform color and texture

The texture you’re going for is:

• Thick but scoopable – like very dense brownie batter
• Smooth and shiny, not grainy or separated
• Heavy – your spoon should feel like it’s dragging through something rich and substantial

If you still see solid chunks of chocolate or bark, keep stirring slowly. The residual heat from the melted chocolate is often enough to take those final pieces all the way to smooth.

If the mixture feels a bit thin at first, don’t panic.

Let it sit uncovered for 5–10 minutes, stirring once or twice. As it cools slightly, it will thicken naturally.

Step 5: Get Your Scooping Station Ready

Before I start scooping, I like to set up a little mini “assembly line” so I don’t have to stop mid-scoop.

Here’s what I prepare:

• 2–3 baking sheets lined with parchment paper
• A tablespoon or small cookie scoop for portioning
• A small silicone spatula or butter knife to help release the mixture, if needed
• Any toppings I’m using (sprinkles, sea salt, crushed pretzels) nearby and ready to go

Once the chocolate mixture is fully stirred and smooth, it will start to slowly thicken as it cools.

Having everything ready means you can work at a steady, comfortable pace and keep each cluster looking neat.

Step 6: Scoop the Candy into Clusters

Now the fun part: forming the actual candies.

I dip my scoop or spoon into the warm mixture and pull up a heaping tablespoon of chocolate-coated peanuts. Let any extra drip back into the crock for a second, then drop the mound onto the parchment-lined baking sheet.

What each cluster should look like:

• A small, rough “pile” or mound, not a flat puddle
• Several peanuts visible on top, clearly coated in chocolate
• Edges that are rounded but a little rustic (they don’t need to be perfect)

As you work, you’ll notice the mixture slowly thickening.

That’s normal.

Just give it a quick stir every few scoops to keep the peanuts distributed and the chocolate smooth.

If the mixture becomes too thick to scoop easily:

• Set the slow cooker back to LOW for 3–5 minutes, then turn it off again
• Stir well to loosen it back up
• Avoid adding any liquid. Water, milk, or cream will cause the chocolate to seize and turn grainy.

Step 7: Add Sprinkles or Sea Salt While Warm

As soon as I’ve scooped a full tray of clusters, I move quickly with the toppings.

While the chocolate is still soft and glossy, I sprinkle:

• Holiday sprinkles for a festive Christmas crockpot candy recipe look
• Pastel sprinkles or mini eggs for an Easter crockpot candy recipe style
• Flaky sea salt if I want a more grown-up, sweet-salty balance

You want to add these toppings while the surface is still tacky.

Once the chocolate sets, sprinkles and salt won’t stick. They’ll just roll off.

Visually, this is where the candies really start to look special: glossy, bumpy clusters with pops of color or flecks of salt on top.

Step 8: Chill Until Firm and Set

When all the clusters are scooped and topped, slide the baking sheets into the refrigerator.

They don’t need long—about 20 minutes is usually enough.

You’ll know they’re ready when:

• The chocolate surface goes from shiny to mostly matte
• The clusters feel firm and solid when you gently press the side
• They lift cleanly off the parchment without leaving a smudge of chocolate behind

If your fridge is very full or warm from frequent opening, they may need closer to 30 minutes. But they set fairly quickly in most cases.

Step 9: Let Them Stand, Then Store

Once the clusters are firm, take the trays out of the fridge and let them sit at room temperature for about 10–15 minutes.

This step helps prevent condensation from forming when you transfer them to containers.

Then move them into an airtight container, layering them with parchment or wax paper so they don’t stick together.

At this point, they’re ready to enjoy, gift, or store for later.

The final texture when you bite into one:

• A crisp snap from the chocolate coating
• A crunchy, peanut-packed center
• A balanced flavor of sweet chocolate, creamy almond bark, and salty nuts

It’s the kind of bite that feels satisfying, nostalgic, and just a little bit addictive.

Which is exactly why this simple crockpot candy recipe has become one of my go-to holiday treats.

Optional Stovetop Method (For People Without Slow Cookers)

When I don’t want to drag out the crockpot, I melt everything on the stovetop.

Here’s the version I Am Baker recommends—and I use it often:

• Melt all the chocolate together in a heavy saucepan over very low heat
• Stir constantly so the bottom doesn’t scorch
• Remove from heat and let it cool 5 minutes
• Add the peanuts and fold gently
• Scoop and chill as usual

This version actually melts faster.

But be careful.

Burning chocolate happens quickly on direct heat.

Variations, Customization, Serving, Storage & More

Once you master the classic version of this crockpot candy recipe, it becomes one of those treats you can customize endlessly.

I often joke that it’s the “choose your own adventure” of holiday sweets.

Below are all the ways I love to adapt it depending on the season, the crowd, or the ingredients I have at home.

Variations & Customization

1. Classic Christmas Crockpot Candy

This is the version most people know and love.

I top each cluster with red and green sprinkles or a touch of crushed candy cane. Because the candy sets firm, the sprinkles stay shiny and bright.

These are perfect for cookie tins, holiday parties, and gifting neighbors.

2. Easter Crockpot Candy (Pastel Edition)

For spring, I swap the holiday sprinkles for pastel nonpareils, crushed mini eggs, or even a dusting of edible glitter.

The white almond bark base works especially well for Easter colors.

I’ve even shaped some clusters into little nests and added mini chocolate eggs on top.

3. Peanut Butter Lover’s Version

If you want extra peanut flavor and creaminess, add:

• ½ cup peanut butter chips
• 2 tablespoons creamy peanut butter directly into the crockpot

This version tastes like a chocolate-coated Reese’s cluster.

It’s unbelievably good.

4. White Chocolate Crockpot Candy

You can create an all–white chocolate batch by replacing the semi-sweet and German chocolate with:

• 24 oz white chocolate chips or chopped white chocolate bars

This produces a vanilla-sweet, creamy, melt-in-your-mouth cluster.

5. Pretzel Crockpot Candy (Sweet & Salty Crunch)

If you like contrast, stir in 1 to 1½ cups crushed pretzels once the mixture is melted.

The salty crunch paired with creamy chocolate is incredible.

6. 5-Ingredient Crockpot Candy

For a minimalist version, combine:

• Peanuts
• Semi-sweet chocolate
• Almond bark
• Peanut butter chips
• German chocolate (optional)

Simple and perfect when you’re low on ingredients.

7. Nut-Free Version

Replace peanuts with:

• Cornflakes
• Rice Krispies
• Pretzel bits
• Sunflower seeds (unsalted)

The texture stays crunchy without needing nuts.

8. Gluten-Free Version

Most of these ingredients are naturally gluten-free as long as:

• Your almond bark is labeled gluten-free
• Your sprinkles are GF
• You avoid pretzels unless labeled GF

I’ve made this for friends who eat gluten-free and had zero issues.

9. Vegan Version

Use:

• Vegan white chocolate
• Vegan dark chocolate
• Roasted cashews or almonds
• Coconut oil (1 teaspoon, optional) to improve melt texture

Most vegan chocolates melt slightly thinner, but the clusters still set beautifully.

Serving Suggestions

I always say crockpot candy is meant to be shared.

And here’s how I love to serve it depending on the occasion.

Holiday Dessert Trays: These clusters make a perfect filler around cookies, fudge, and bark. Their shiny finish looks beautiful on a platter.

Gift Boxes & Tins: I layer them between parchment squares inside small cookie tins. They stay firm and travel well.

Party Bowls: At parties, I serve them in a large ceramic bowl so guests can grab a piece. They hold up well at room temperature for hours.

Coffee or Hot Cocoa Pairing: Because they’re sweet and nutty, they pair wonderfully with:

• Black coffee
• Hot cocoa with whipped cream
• Espresso shots

Kids’ Treat Bags: Add a handful to small cello bags tied with ribbon. They stay fresh for weeks.

Storage & Make-Ahead Guide

Storing crockpot candy is one of the easiest parts.

This recipe is basically designed for long-term freshness.

Room Temperature

• Lasts: Up to 10 days
• Store in an airtight container away from heat
• Clusters stay firm and don’t melt unless your kitchen is very warm

Refrigerator

• Lasts: Up to 1 month
• Store in sealed container
• Layer with parchment to prevent sticking
• This is my preferred method since the cold keeps them extra snappy

Freezer

• Lasts: Up to 3 months
• Freeze in layers with parchment
• Thaw 10 minutes before eating
• They stay crunchy even after freezing, which is rare for chocolate desserts

Reheating Tips (If Your Mixture Thickens)

If your mixture sets or thickens too quickly while scooping:

• Return the slow cooker to LOW for 3–5 minutes
• Stir gently until smooth again
• Continue scooping
• Never add water—water ruins melted chocolate

Seasonal Adaptation Table

Season	Topping	Optional Mix-Ins	Flavor Notes
Christmas	Red & green sprinkles, crushed candy cane	Pretzels, toffee bits	Sweet, festive, crunchy
Easter	Pastel sprinkles, mini eggs	Coconut flakes	Light, colorful, perfect for kids
Fall	Crushed toffee, cinnamon sugar	Pecans, caramel bits	Warm, nutty, cozy
Summer	Rainbow sprinkles	Dried fruit (cherries), almonds	Bright, colorful, picnic-friendly

Recipe Scaling Table

Desired Yield	Salted Peanuts	Unsalted Peanuts	Almond Bark	Chocolate Chips	German Chocolate
50 clusters	8 oz	8 oz	24 oz	6 oz	4 oz
100 clusters	16 oz	16 oz	48 oz	12 oz	8 oz
150 clusters	24 oz	24 oz	72 oz	18 oz	12 oz

Final Wrap-Up

Crockpot candy is one of those rare recipes that works for beginners, busy families, and seasoned bakers alike.

It’s sweet, crunchy, rich, and incredibly customizable.

Every batch feels slightly different depending on the chocolates and nuts you choose—and it always brings that homemade holiday feeling to the table.

Whether you’re preparing Christmas tins, making Easter treats, stocking up for a party, or just craving a nostalgic sweet bite, this is the one recipe I always recommend.

It’s low effort, high reward, and endlessly adaptable.