Crockpot Candy
Five-ingredient crockpot candy is sweet and nutty and requires minimal effort - it practically makes itself!
Servings: 15
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
Tip. 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.
Stovetop directions. Add both almond barks 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.
Store set candies in an airtight container, separating layers with wax or parchment 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