Introduction

This Chocolate Peanut Butter Crockpot Candy is a deliciously easy treat combining rich chocolate and creamy peanut butter with crunchy salted peanuts. Made effortlessly in a crockpot, this candy is perfect for holiday gifting or satisfying your sweet tooth anytime.

A pile of three chocolate clusters sits centered on a white plate with a textured edge, placed on a red and white striped cloth. Each cluster shows a rough, bumpy surface covered in glossy dark brown chocolate, with visible lumps underneath. Small round sprinkles in red, green, and white are scattered unevenly across all clusters, adding bright pops of color. The background is a clean white marbled texture, making the rich chocolate and colorful sprinkles stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounces dry roasted salted peanuts
10 ounces peanut butter chips
24 ounces chocolate almond bark (chopped)
12 ounces milk chocolate chips (you can use semi-sweet chocolate chips)
1/2 cup creamy peanut butter
1 tablespoon red and green nonpareil sprinkles

Instructions

Step 1: Add the peanuts, peanut butter chips, chopped almond bark, milk chocolate chips, and peanut butter to a 6-quart crockpot.
Step 2: Place a paper towel or clean tea towel on top of the crockpot and cover with the lid. Cook on low for 1 hour without stirring.
Step 3: After 1 hour, stir the ingredients together thoroughly. Cover again with the paper towel/tea towel and lid.
Step 4: Stir every 15 minutes until the chocolate and peanut butter are completely melted and smooth. This will take 2 to 3 intervals of 15 minutes each.
Step 5: Once fully melted, lay a piece of wax paper or parchment paper on a flat surface. Using a 2-tablespoon cookie scoop, drop the candy mixture into small piles on the paper.
Step 6: While the candies are still wet, sprinkle the tops with red and green nonpareil sprinkles for a festive touch.
Step 7: Allow the candies to firm up at room temperature, or place them in the fridge for about 1 hour for quicker setting.
Step 8: Store the candies in an airtight container in a cool, dry place once set.

Tips & Variations

For a different flavor, substitute semi-sweet chocolate chips for milk chocolate chips or add a pinch of sea salt to enhance the chocolate’s richness.
If you prefer crunchier candy, use peanuts with skins on for added texture and flavor.
To speed melting, you can melt the mixture in a microwave-safe bowl in short intervals, stirring between each, but the crockpot method ensures even melting without burning.
Try adding chopped pretzels or dried fruit to the candy mixture for a sweet and salty twist.

Storage

Store the candies in an airtight container at room temperature in a cool, dry place for up to two weeks. For longer storage, keep them refrigerated, where they will last for about a month. If refrigerated, let the candies sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

Clusters of rough, uneven chocolate pieces sit scattered on a white marbled surface. Each cluster is made from a thick layer of shiny milk chocolate that covers irregular pieces inside, giving a lumpy texture. Small, round sprinkles in red, green, white, and black are spread lightly on top of each cluster, adding festive color dots. The chocolate glistens under soft light, highlighting the bumpy shapes and glossy finish. The arrangement is casual, with some chocolate strands and sprinkles scattered loosely around the clusters. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy peanut butter instead of chunky?

Yes, creamy peanut butter works best in this recipe for smooth melting and a consistent texture in the candy.

What if I don’t have a crockpot? Can I melt the ingredients another way?

You can melt the ingredients using a double boiler on the stovetop or in the microwave in short bursts, stirring frequently. The crockpot is convenient for even, gentle melting without burning.