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Five-ingredient crockpot candy is sweet and nutty and requires minimal effort – it practically makes itself!
5 Ingredient Candy!
Crockpot candy is especially popular around the holidays, and it’s a new one we made for the first time last Christmas season. The fam loved it so much that they have asked us to make it again this year. The answer? Of course!
This candy is not only delicious, but it’s prepped in just 10 minutes – a perfect time saver for those busy days. With two kinds of chocolate, both peanut butter and caramel flavor, and a crunchy nut texture it’s no wonder that it’s a hit!
Five ingredients and the crock pot does all of the work, making this a no-fail candy and a family favorite. Add it to your list of perfectly giftable treats!
WHY WE LOVE IT:
- 5 simple ingredients. Keep that shopping list short with only a handful of items needed!
- Turns out perfect every time. Using a crock pot makes melting chocolate a breeze.
- Plenty to share. This easy dessert recipe makes a large amount of candy and can easily be doubled for even more gifting!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 1 hour
- 2 cups pecans – walnuts, peanuts, cashews, hazelnuts, almonds, or chopped macadamia nuts
- 20 ounces chocolate almond bark, broken into squares – or chocolate candy wafers
- 20 ounces white chocolate almond bark, broken into squares – or white chocolate candy wafers
- 1 cup of peanut butter chips – or butterscotch chips
- 1 (11-ounce) bag caramel bits
- garnish, sea salt and extra pecans – or holiday sprinkles (Add toppings before the chocolate has set otherwise it won’t stick.)
How to Make Crockpot Candy
- 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.
- 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.
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Crockpot Candy
Equipment
- parchment paper
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
