Crockpot Candy
A delightful combination of salty peanuts, smooth chocolate, and fluffy marshmallows, perfect for holiday gatherings or comforting indulgence.
Ingredients
Main Ingredients
- 4 cups lightly salted dry roasted peanuts Provides crunch and saltiness.
- 2 lbs vanilla almond bark Sweet and creamy base; white chocolate can be used as a substitute.
- 1 12 oz bag semisweet chocolate chips Adds a rich chocolatey depth.
- 1 4 oz bar dark chocolate Enhances the flavor; recommended to use Ghirardelli 60%.
- 4-5 cups mini marshmallows Provides pops of sweetness.
- to taste sprinkles Optional for decoration.
Instructions
Preparation
- Layer the peanuts evenly into the bottom of your crockpot.
- Add the pieces of almond bark, chocolate chips, and dark chocolate bar on top of the peanuts.
- Cover the crockpot with its lid, set it to low heat, and let it cook for one hour.
- After an hour, remove the lid and stir. If the chocolate hasn't fully melted, continue cooking uncovered for another 15-30 minutes, stirring occasionally until fully melted.
- Once smooth, turn off the heat and let it cool for about 5 minutes.
- Add the mini marshmallows and stir gently until they're lightly coated.
- Use a cookie scoop to drop heaping tablespoons onto wax paper lined cookie sheets.
- If desired, sprinkle with additional sprinkles before allowing the candy to set for 30-60 minutes.
- Store in an airtight container at room temperature.
Notes
Store for up to two weeks in an airtight container at room temperature. Can be frozen, well-wrapped, separated by layers of wax paper.