Crock Pot Candy-A soft Chocolate candy filled with peanuts and caramel, made in the crock pot!
When you need to make a lot of candy…for a party, or for gifts, this is the candy to make. There’s no wrong way to make it. You can use whatever chocolate chips you have on hand. It’s a great way to clean out your baking cabinet. For this batch I used milk chocolate, semi-sweet and dark chocolate. I also thought about throwing in some peanut butter chips but I wanted the caramel bits and wasn’t sure about the peanut butter and caramel.
You can also use any nuts. Peanuts, cashews, pecans, almonds, walnuts or a mixture. Making this for someone with nut allergies? The use broken pretzels, fritos or even a hard cereal like Chex. The key is to make sure the entire bottom of the crock pot is covered. Well. You do not want your chocolate touching the bottom. That’s how it burns. I might know something about this, so trust me. And if you want more crunch, use more than the 3 cups called for in the recipe.
There there are the stir ins. I went with caramel bits but you can use anything, M&Ms, Reeses pieces, Rice Krispies Cereal, broken oreo cookies, Chopped Reeses Cups (I’d recommend freezing these before stirring in) let your imagination go crazy.
I use a medium Cookie Scoop to make it easy to spoon out. This candy does look like a giant blob of chocolate…until you add the drizzle. Drizzle doesn’t have to be perfect. In fact, I think the messier it is, the better it looks. Perfection is overrated.
And heres a tip if you are using a mini Muffin Pan and the Paper Liners. Before the drizzle completely hardens, use a toothpick or a wooden skewer (you know the ones you’d use to make shish kabobs) and trace around the edge of your candy to break the drizzle that’s overlapped the edges onto the pan.
This recipe makes enough to share with neighbors and friends.
Connect with Chocolate Chocolate and More!
- 3 cups peanuts or other nuts (dry roasted, salted, Spanish-whatever you have on hand)
- 4 cups chocolate chips (milk chocolate, semi-sweet, dark chocolate)
- 16 ounces white almond bark or candy melts
- 1 bag Kraft Caramel Bits (11 ounce bag)
- extra white almond bark for drizzle (about 1/2 cup)
- If using almond bark, chop to size of chocolate chips.
- In the bowl of a 4 quart or larger Crock pot, place nuts, making sure to cover the entire bottom of pot.
- Next layer Chocolate chips on top of nuts, and finally the chocolate white almond bark or candy melts.
- Cover with lid and set on low to cook for 1-2 hours. To test if ready, carefully press the white chocolate bark on top with a spoon or fork. If the chocolate is at least 1/2 melted (soft) it's time to stir.
- Turn off crock pot.
- With a large wooden spoon or spatula, carefully stir mixture until all chocolate is mixed and smooth. Fold in caramels. (they will start to melt a little.)
- Spoon candy by teaspoonfuls into paper lined mini muffin trays or onto a wax paper lined tray.
- Melt white almond bark reserved for drizzle according to package directions. Using a spoon, drizzle over still warm candies.
- Let candy cool completely. Store in an air tight container.
I used a medium cookie scoop to portion out my candies.
Want more easy candy?
Brickle Bars from Shugary Sweets
Easy Chocolate Peanut Butter Fudge from Chocolate Moosey
Peanut Butter Buckeye Pretzels from Inside Brucrew