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!
Can I use mini muffin liners?Yes! If you want this recipe to stretch more, use mini muffin liners and mini muffin tins to assemble these.How do I store these?I store these in ziplock bags or Tupperware, just as I do with homemade fudge.How long do these last?Crockpot candy can last in the fridge for two weeks. You can also put it in the freezer though it may not look as pretty when thawed.Can I make this on the stove?Yes! 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.Variations:
Rice Krispies - Replace the peanuts with Rice Krispies, though you'll want to stir them in after the chocolate melts.
Pretzels - Use 2 cups of slightly crushed pretzels instead of peanuts.
Chow mein noodles (crunchy) - You can make this candy with crunchy chow mein noodles; wait to add them until after the almond bark and chocolate have melted.