Easy Crockpot Candy Recipe

Today’s Crockpot Candy is an easy holiday candy made right in the slow cooker! Yes, it’s that easy.

It’s made with pecans, chocolate almond bark, white chocolate almond bark, peanut butter chips, caramel bits, and sea salt. It melts together into sweet, salty, nutty clusters that are perfect for Christmas treat plates and gifting.

We love this recipe because the crockpot does most of the work, and a cookie scoop makes the candy easy to portion. Once the clusters set, they’re ready to package for neighbor gifts, add to dessert trays, or keep on hand for holiday snacking.

For more holiday treats, try our Homemade Turtles, Sponge Candy, and Divinity Recipe.

Why You’ll Love It + Why it works:

5 Simple Ingredients: Easy slow cooker candy that is perfect for Christmas and holiday gifting.
Turns Out Perfect Every Time: Great for treat plates, neighbor gifts, parties, and make-ahead holiday trays.
Layering Protects the Nuts: Adding pecans to the bottom helps them warm gently while the chocolate melts on top.
Caramel Bits go in After Melting: Stirring them in after the bark melts keeps little caramel bites throughout the candy.

Ingredients for crockpot candy on a kitchen counter.

Crockpot Candy Ingredients

Pecans (2 cups): Adds crunch, nutty flavor, and texture to each candy cluster.
Chocolate almond bark, broken into squares (20 ounces): Melts smoothly and gives the candy rich chocolate flavor.
White chocolate almond bark, broken into squares (20 ounces): Adds sweetness, creaminess, and helps the clusters set.
Peanut butter chips (1 cup): Adds peanut butter flavor and extra sweetness.
Caramel bits (1 bag, 11 ounces): Adds chewy caramel pieces throughout the candy.
Sea salt, for garnish: Balances the sweetness and adds a salty finish.

How to Make Crockpot Candy

Adding chocolate and peanut butter chips to a slow cooker.

COMBINE. Pour 2 cups of pecans into the bottom of the slow cooker.

Add 20 ounces of chocolate bark squares, 20 ounces of white almond bark squares, and 1 cup of peanut butter chips.

COOK. Cover and cook on low for 1 hour.

Water can cause melted chocolate to seize so be careful when removing the crockpot lid. Do not let any condensation from the lid drip into the chocolate.

Once melted, pour in 11-ounces caramel bits and mix to combine.

Melted chocolate mixture in a slow cooker.

Spoonful of chocolate topped with pecan halves.

COOL. Line a baking sheet with parchment paper and set aside.

Use a cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet. Sprinkle with sea salt and add a pecan on top.

Let set up at room temperature or place it in the fridge to speed up the process.

Stovetop Directions

Add almond bark and peanut butter chips to a large heavy-bottomed pot or a double boiler. Cook over low heat, stirring frequently until melted and smooth. Stir in caramel bits and pecans.

Kristyn’s Recipe Tips

Line the baking sheet with parchment paper before starting so you can scoop the candy quickly.
Keep the slow cooker on low so the almond bark melts gently and does not scorch.
Stir well after the bark and peanut butter chips are melted so everything is coated evenly.
Add the caramel bits after the chocolate has melted so they stay as little chewy pieces.
Make-ahead tip: make the candy several days before serving and store it in an airtight container once fully set.

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Crockpot Candy Recipe

By: Kristyn Merkley

Crockpot Candy is an easy slow cooker Christmas treat with pecans, chocolate bark, white bark, peanut butter chips, caramel bits, and sea salt.

Servings: 15

Prep: 10

Cook: 1

Total: 1 10

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Equipment

Ingredients

▢ 2 cups pecans
▢ 20 ounces chocolate almond bark, broken into squares
▢ 20 ounces white chocolate almond bark, broken into squares
▢ 1 cup peanut butter chips
▢ 1 (11-ounce) bag caramel bits
▢ sea salt, for garnish

Instructions

Line a baking sheet with parchment paper and set aside.
Pour the pecans into the bottom of the slow cooker.
Add the bark squares over the pecans in the slow cooker, along with the peanut butter chips.
Cover and cook on low for 1 hour.
Once melted, pour in the caramel bits and mix to combine.
Use a cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet. Sprinkle with sea salt and add a pecan on top.
Let set up at room temperature or place it in the fridge to speed up the process.

Notes

Recipe Tips.

Line the baking sheet with parchment paper before starting so you can scoop the candy quickly.
Keep the slow cooker on low so the almond bark melts gently and does not scorch.
Stir well after the bark and peanut butter chips are melted so everything is coated evenly.
Add the caramel bits after the chocolate has melted so they stay as little chewy pieces.
Make-ahead tip: make the candy several days before serving and store it in an airtight container once fully set.

Store. Set at room temperature, or in the refrigerator. Store in an airtight container, separating layers with parchment or wax paper. Refrigerate for 1 month or freeze for up to 3 months.

Nutrition

Serving: 1g, Calories: 523kcal, Carbohydrates: 56g, Protein: 1g, Fat: 31g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 0.005mg, Sodium: 22mg, Potassium: 54mg, Fiber: 1g, Sugar: 55g, Vitamin A: 7IU, Vitamin C: 0.1mg, Calcium: 9mg, Iron: 0.3mg

Recipe FAQ

How to store?

Set at room temperature, or in the refrigerator. Store in an airtight container, separating layers with parchment or wax paper. Refrigerate for 1 month or freeze for up to 3 months.