Crockpot Christmas Candy
An easy candy recipe made in the slow cooker with almond bark, chocolate, pecans, and peanuts.
Servings: 36 candies
Equipment
- 36 Cupcake liners
- Muffin tins
- A 2 tablespoon cookie scoop
Ingredients
- 2 cups peanuts dry roasted or regular salted.
- 1 cup chopped pecans
- 1 1/2 cups creamy peanut butter
- 1 lb. vanilla almond bark
- 1 lb. chocolate almond bark
- 12 oz. dark chocolate chips
- 1/4 cup Christmas sprinkles optional
Instructions
- Toss all ingredients, except for the sprinkles, into your slow cooker. Place on low for 2 hours or high for one hour, stirring about every 20 minutes.
- Once your candy is completely melted and combined, place 2 tablespoons into each cupcake liner in a regular sized muffin tin. This helps to keep the candy's shape. Top with desired Christmas sprinkles and place into your fridge for 1-2 hours until firm.
- Once they are set, enjoy!
Video
Notes
Stove Top Instructions
Add the almond bark and chocolate chips to a large pot set it on low heat. Let the almond bark and chocolate melt, stirring often. Stir in the peanut butter, peanuts and pecans, then spoon into the muffin liners.
Can I store these outside of the fridge?
Yes, these will stay solid without being in the fridge. In fact if you want, you can skip keeping them in the fridge and they will harden in about 3 hours.
Nutrition
Calories: 325kcal | Carbohydrates: 27g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 202mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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