Crockpot Christmas Crackle Candy
Crockpot Christmas crackle is an easy holiday candy made by melting chocolate and almond bark with peanuts in the slow cooker. Spoon it onto parchment and it sets into crunchy, sweet bark that is a staple on cookie trays.
40
servings15
minutes1
hour30
minutesPeanuts, pretzels and two kinds of chocolate are melted together in the slow cooker, then spread thin and sprinkled with holiday candies. It snaps apart into crunchy shards.
Ingredients
2 cups dry roasted peanuts, lightly salted
2 cups mini pretzel twists, broken in half
12 oz white almond bark, broken into pieces
12 oz semisweet chocolate chips
1 cup milk chocolate chips
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup red and green candy-coated chocolate pieces
1/4 cup holiday sprinkles
1/2 cup crushed peppermint candies, optional
Directions
- Line two rimmed baking sheets with parchment paper.
- Layer the almond bark, semisweet chips, milk chocolate chips and coconut oil in a 4 to 6 quart slow cooker.
- Cover and cook on LOW for 1 to 1.5 hours without lifting the lid. Steam can make chocolate seize.
- Stir until the mixture is smooth and shiny. If lumps remain, cover and cook 15 minutes more.
- Stir in the vanilla and salt.
- Fold in the peanuts and pretzels until fully coated.
- Turn the cooker to WARM. Pour half of the mixture onto each pan.
- Spread to about 1/2 inch thick with a spatula.
- Scatter the candy pieces, sprinkles and peppermint on top right away, then press lightly.
- Let it set at room temperature for 1 hour or in the fridge for 20 minutes. Break into pieces.
Notes
- Coconut oil makes the chocolate glossy and easy to spread. Do not add water or extract with water in it. Use pecans or almonds if you do not want peanuts. Store in a tin at cool room temperature for 2 weeks, or freeze for 2 months.
Why candy in the slow cooker is a good idea
Candy makers fuss over temperature, and chocolate is the fussiest. Over a pan on the stove it scorches in seconds. In the slow cooker it melts gradually and evenly, so you can pile everything in and leave it alone for an hour.
The slow cooker also keeps the chocolate fluid while you spread it. You are not racing a cooling bowl, so the bark spreads smoothly and the toppings stick.
Because the whole thing takes about 15 minutes of work, it is one of the easiest candies to double. Make two batches and you have enough for gift tins and the party table.
Ingredient notes
White almond bark: Also called vanilla candy coating. It sets firm without tempering and gives snap. Real white chocolate stays softer.
Two chocolates: Semisweet gives depth and milk chocolate keeps the flavor friendly. Good chips melt smoother than cheap ones.
Coconut oil: A spoonful makes the melted chocolate loose and shiny. Skip it only if the chocolate looks very thin.
Peanuts and pretzels: The salty crunch balances the sweet. Dry roasted peanuts work better than oily ones.
Toppings: Red and green candies, sprinkles and crushed peppermint make it look festive. Add them right after spreading.
Tips for smooth, snappy crackle
Keep water away: Even a few drops of water make chocolate seize into a grainy lump. Dry all spoons and bowls and keep the lid on.
Do not stir early: Leaving the layers alone for the first hour gives the most even melt and prevents scorching on the bottom.
Spread it thin: The most common mistake is pouring the candy too thick. A half inch layer gives the crackle snap. Thicker and it turns into a chewy slab.
Tap out air pockets: After spreading, lift each pan an inch and drop it lightly on the counter. This flattens the bark and helps the toppings settle in.
Swaps and variations
Swap peanuts for pecans, almonds or cashews. Use crushed toffee bits, dried cranberries or mini marshmallows in place of some of the pretzels. For a peppermint version, add a half teaspoon of peppermint extract and crushed candy canes. Do not use caramel in the pot, it hardens unevenly and sticks to the cooker.
For a gluten-free version, use gluten-free pretzels or leave them out and double the peanuts. For a nut-free batch, use crushed cereal or extra pretzels and check the labels on the chocolate.
Serving and gifting
Break the crackle into shards and pile it on a cookie platter, or pack it in tins and bags with parchment between layers. It makes a good teacher or neighbor gift and goes well with hot cocoa.
Crackle is a good activity for kids. They can scatter the toppings while an adult handles the hot cooker, and the whole kitchen smells like chocolate and peppermint.
Storing the candy
Keep the crackle in an airtight container at cool room temperature for up to 2 weeks, with parchment between layers. In a warm kitchen, store it in the fridge.
To freeze, wrap it well and keep it for up to 2 months. Thaw it in the sealed container so moisture does not collect on the chocolate.
If the crackle gets soft, spread it on a sheet pan and chill it for 15 minutes to bring back the snap before serving.
Crockpot Christmas Crackle Candy at a glance
- Prep time: 15 minutes
- Cooking time: 1 hour 30 minutes
- Servings: 40 servings
- Ingredients: 11, led by dry roasted peanuts, mini pretzel twists, white almond bark, semisweet chocolate chips
Tips for Crockpot Christmas Crackle Candy
Coconut oil makes the chocolate glossy and easy to spread. Do not add water or extract with water in it. Use pecans or almonds if you do not want peanuts. Store in a tin at cool room temperature for 2 weeks, or freeze for 2 months.
Crockpot Christmas Crackle Candy FAQ
How long does Crockpot Christmas Crackle Candy take?
Crockpot Christmas Crackle Candy takes 1 hour 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Christmas Crackle Candy serve?
This recipe makes 40 servings.
What do I need to make Crockpot Christmas Crackle Candy?
11 ingredients, led by dry roasted peanuts, mini pretzel twists, white almond bark, semisweet chocolate chips. Amounts are in the recipe card above.
