Prep Time: 5 mins | Cook Time: 2 hrs | Total Time: 2 hrs 5 mins | Servings: 36 candies
This no-bake easy Crockpot Christmas Candy is an amazing holiday candy made with just a few simple ingredients. These candies are excellent if you are looking to try another treat this holiday season. If desired, you can also whip up a big batch and give these candies as presents. Simply place them in cute mini jars and stick personalized notes on each jar.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 ½ c. creamy peanut butter
1 c. chopped pecans
1 pound vanilla almond bark
2 c. peanuts, dry roasted or regular salted
1 pound chocolate almond bark
¼ c. Christmas sprinkles optional
12 ounces of dark chocolate chips
How to make Crockpot Christmas Candy
Step 1: In a slow cooker, add all the ingredients except for the sprinkles. Set to cook for 2 hours on low or 1 hour on high, stirring every after 20 minutes.
Step 2: Into the cake liners in a regular-sized muffin tin, place 2 tbsp of the melted and well-combined candy, keeping the candy in shape. On top, add the Christmas sprinkles. Place in the fridge for about an hour or two until firm.
Step 3: Serve the candy once set. Enjoy!
Tips:
To stretch the recipe, you can use mini muffin liners and mini muffin tins.
In Ziploc bags or Tupperware, store any leftovers and keep them in the fridge for up to 2 weeks.
Or make this candy on the stove. To do so, place the almond bark and chocolate chips into a large pot and heat on low. Let them melt while stirring. Then, add the peanut butter, peanuts, and pecans, stirring well. Into the muffin liners, spoon the mixture.
Variations:
In place of peanuts, you can use Rice Krispies.
Or swap peanuts with Pretzels (2 cups, slight crushed)
To this recipe, you can also add crunchy chow mein noodles. Add them once the almond bark and chocolate have melted.
Nutrition Facts:
Calories: 325 kcal | Carbohydrates: 27g | Protein: 6g | Fat: 22g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 202mg | Fiber: 2g | Sugar: 22g | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Ingredients
- 1 ½ c. creamy peanut butter
- 1 c. chopped pecans
- 1 pound vanilla almond bark
- 2 c. peanuts, dry roasted or regular salted
- 1 pound chocolate almond bark
- ¼ c. Christmas sprinkles optional
- 12 ounces of dark chocolate chips
Instructions
Step 1: In a slow cooker, add all the ingredients except for the sprinkles. Set to cook for 2 hours on low or 1 hour on high, stirring every after 20 minutes.
Step 2: Into the cake liners in a regular-sized muffin tin, place 2 tbsp of the melted and well-combined candy, keeping the candy in shape. On top, add the Christmas sprinkles. Place in the fridge for about an hour or two until firm.
Step 3: Serve the candy once set. Enjoy!
Notes
To stretch the recipe, you can use mini muffin liners and mini muffin tins. In Ziploc bags or Tupperware, store any leftovers and keep them in the fridge for up to 2 weeks. Or make this candy on the stove. To do so, place the almond bark and chocolate chips into a large pot and heat on low. Let them melt while stirring. Then, add the peanut butter, peanuts, and pecans, stirring well. Into the muffin liners, spoon the mixture. Variations: In place of peanuts, you can use Rice Krispies. Or swap peanuts with Pretzels (2 cups, slight crushed) To this recipe, you can also add crunchy chow mein noodles. Add them once the almond bark and chocolate have melted.
