White Chocolate Crockpot Candy
White chocolate crockpot candy is an easy holiday treat of melted white chocolate, peanuts and pretzels. The slow cooker melts everything gently, so there is no scorching and no double boiler to watch.
24
servings10
minutes1
hour30
minutesSweet and salty clusters made with white chocolate, peanuts and pretzels. The slow cooker melts it without stirring all the time.
Ingredients
16 oz white almond bark or white baking chocolate, chopped
12 oz white chocolate chips
2 cups salted dry roasted peanuts
1.5 cups small pretzel twists, broken into pieces
1 cup crispy rice cereal
1 teaspoon pure vanilla extract
1/2 teaspoon flaky salt
1/2 cup holiday sprinkles, optional
Parchment paper, for lining the pans
1/2 cup mini marshmallows, optional
Directions
- Line two baking sheets with parchment paper.
- Place the almond bark and white chocolate chips in the slow cooker. Do not add water.
- Cover and cook on LOW for 60 to 75 minutes. Stir at the 30-minute mark and then every 15 minutes.
- Check that the chocolate is mostly smooth. If a few lumps remain, stir it well, since the residual heat will melt them.
- Stir in the vanilla extract.
- Fold in the peanuts, pretzel pieces and crispy rice cereal until everything is coated.
- Turn the cooker off. Work quickly, because the candy begins to set as it cools.
- Drop heaping tablespoons onto the lined sheets, leaving a little space between clusters.
- Top with sprinkles and a pinch of flaky salt right away.
- Let it set at room temperature for 1 hour, or chill for 20 minutes, then peel from the parchment.
Notes
- Try cashews or pecans in place of peanuts. Add dried cranberries after the cereal for color. Store in an airtight container for up to 2 weeks at room temperature or 2 months in the freezer. Layer between wax paper. Package in tins for gifting.
Why slow cooker candy is nearly foolproof
Melting chocolate on the stove or in the microwave is a game of seconds. Heat it too long and it seizes into a grainy lump. The slow cooker melts white chocolate and almond bark gently over about an hour on LOW, with no scorching, and you can stir it whenever you are ready.
This candy is a salty-sweet bark of peanuts, pretzels and crispy rice cereal. It makes a big batch, about two dozen pieces, which is why it is a favorite for holiday cookie trays and gift tins. Because the chocolate is melted in the pot, there is no extra bowl or double boiler to wash. Line the pans before you start so you can pour right away.
Ingredient notes
White almond bark: It is a coating made to melt smoothly and set firm without tempering. It is the base of this candy, and it hardens reliably at room temperature.
White chocolate chips: Real white chocolate adds a creamier flavor. Check that the label lists cocoa butter, which melts better than cheaper fillers.
Salted peanuts: Dry roasted peanuts give the best crunch. Oil roasted can make the candy greasy.
Pretzel twists: Break them into bite-size pieces so they fit between peanuts. Whole pretzels leave air pockets.
Crispy rice cereal: Fold it in last and gently. It adds lightness and keeps the candy from tasting too heavy.
Vanilla and salt: The vanilla rounds out the sweetness, and a pinch of flaky salt on top makes the peanut flavor stand out.
Tips for the best result
Keep water away: The most common mistake is a drop of steam or water in the pot. Even a little can make the chocolate seize into a stiff paste. Wipe the lid dry and leave it slightly ajar so condensation does not drip in.
Stir on a schedule: Stir at 30 minutes and then every 15. Once the pieces are mostly melted, stir until completely smooth before adding the mix-ins.
Work quickly at the end: Spoon the candy onto parchment in small clusters or spread it flat in a pan. It sets in about 30 to 45 minutes at room temperature.
Swaps and variations
Use pecans or cashews in place of peanuts, or swap in mini marshmallows and holiday sprinkles for a festive look. A teaspoon of peppermint extract in place of the vanilla makes a candy cane version. Dark chocolate bark works the same way, but the cooking time is a little shorter.
Do not use chocolate with added oil or compound candy melts labeled for dipping only unless you want a softer set. They can stay tacky. For a smoother candy without chunks, skip the cereal and add more pretzel pieces instead.
What to serve with it
This candy is a gift and a party tray treat. Pair it with a plate of shortbread and gingerbread, and a mug of hot cocoa or strong coffee to balance the sweetness. For a gift box, layer the pieces between sheets of wax paper in a tin. For a school party or bake sale, bag the candy in small clear bags tied with ribbon.
Storing, freezing and reheating
Store the candy in an airtight tin at cool room temperature for up to two weeks. Keep it away from heat and sunlight, which can leave white streaks on the surface.
For longer storage, freeze it in a sealed container for up to three months. Thaw it, still in the container, at room temperature so no condensation settles on the candy. There is no reheating, but you can re-melt broken pieces for dipping.
White Chocolate Crockpot Candy at a glance
- Prep time: 10 minutes
- Cooking time: 1 hour 30 minutes
- Servings: 24 servings
- Ingredients: 10, led by white almond bark or white baking chocolate, white chocolate chips, salted dry roasted peanuts, pretzel twists
Tips for White Chocolate Crockpot Candy
Try cashews or pecans in place of peanuts. Add dried cranberries after the cereal for color. Store in an airtight container for up to 2 weeks at room temperature or 2 months in the freezer. Layer between wax paper. Package in tins for gifting.
White Chocolate Crockpot Candy FAQ
How long does White Chocolate Crockpot Candy take?
White Chocolate Crockpot Candy takes 1 hour 30 minutes of cooking after 10 minutes of prep.
How many people does White Chocolate Crockpot Candy serve?
This recipe makes 24 servings.
What do I need to make White Chocolate Crockpot Candy?
10 ingredients, led by white almond bark or white baking chocolate, white chocolate chips, salted dry roasted peanuts, pretzel twists. Amounts are in the recipe card above.
