WHITE CHOCOLATE CROCKPOT CANDY RECIPE

Slow Cooker Chocolate Peanuts Recipe

Chocolate peanuts are one of my favorite candies to make each December. This slow cooker version is super easy and delicious.

One of those recipes that’s almost TOO easy. FOUR ingredients into the slow cooker and an hour later you pull it out and enjoy.

I’ve been making this recipe for YEARS and it’s one of our favorites. It’s a little different than the traditional chocolate peanuts that we LOVE because I used white chocolate in place of the milk chocolate, but I think that balances well with the salted peanuts.

My son agrees. He prefers this recipe, even over our longtime chocolate peanut love affair.

WHY THESE FOUR INGREDIENTS WORK TOGETHER

• salted dry roasted peanuts bring the SALT
• white chocolate chips bring the SWEET
• the German baking bar and almond bark bring the CREAM and help them to set up nice and firm.

WHAT TO KNOW BEFORE YOU START

• The batch is on the larger side because it’s perfect for filling up little tins for gifts, cookie exchanges, etc. This recipe would be WAY overboard for a quick fix-it-now chocolate craving.
• The key is keeping moisture away from the mixture. If there’s moisture it can cause the chocolate to seize and turn clumpy and grainy. Make sure your slow cooker is DRY if you’ve washed it. Either leave it to air dry after washing or wipe it out first thing before you get started. Also, to prevent condensation build-up on the lid of your crockpot place a couple of paper towels underneath the lid. That way if some condensation collects and starts to drip it will hit the paper towel instead of dropping into your crockpot.
• These take a couple of hours to harden completely. No need to refrigerate. Leave them out on parchment paper to harden completely before storing in an air tight container.
• If you’d like to add sprinkles just spoon them out and sprinkle immediately. They will adhere while still wet. Great for Christmas or a little boy’s birthday party. The sky’s the limit here. School colors, sports mascots, etc.
• No candy thermometer, no double boiler, no piping bag and no standing by the stove watching them. Spoon them out onto parchment and walk away. Come back in two to three hours and enjoy.

INGREDIENTS

• 24 ounces of dry roasted peanuts
• 4 ounces white chocolate German baking bar, such as Baker’s or an equivalent

Don’t substitute with white chocolate candy coating for this portion — the fat content is different.

• a 12-ounce bag of white chocolate chips, such as store brand
• 20 ounces of white almond bark

WHAT’S UP WITH ALL THAT CHOCOLATE? WHY DO I NEED GERMAN CHOCOLATE BARS, CHOCOLATE CHIPS AND ALMOND BARK?

You need almond bark in order for the candy to set up nicely at room temperature. If you try to make this recipe without almond bark the clusters will be too soft to eat.

Almond bark’s fat content and melting point is different from German baking bars so there is no way to successfully make this recipe using only German bars. That said, too much almond bark makes the candy a little waxy so you’ll also need some German chocolate.

I love using German chocolate in this recipe because it adds a lovely texture as well as richness. The white chocolate chips melt up nice and smooth and make up the bulk of the recipe.

As for the peanuts, these are what give the bulk of each cluster. They’re also salty and roasted, just right to complement the sweetness of the chocolate.

TIPS FOR SUCCESSFUL CROCKPOT CANDY

There are only 4 ingredients in this recipe. Follow these tips and you will be well on your way to perfecting this recipe.

Different brands and models of crockpots run differently. Some run hotter than others.

This recipe calls for cooking time of one hour on low, then checking in at 15 minute intervals. At the end of the first hour, stir to see how melted all of the ingredients are.

Add another 15 minutes if they are not completely melted. Do not walk away from your crockpot for 2 hours thinking your crockpot candy will be perfect when you return because you’ll be left with scorched chocolate.

Parchment paper works better than wax paper for lining. The clusters will be sitting directly on the paper while hot, so parchment has better non-stick qualities and is sturdier as well.

Have several sheets of paper laid out before you remove the mixture from the slow cooker, since this recipe will produce quite a few clusters.

Have all of your toppings ready to go before removing clusters from the slow cooker. Set out a bowl of sprinkles, etc.

Clusters will start to set within 30 seconds of removing them from the melted mixture and placing them on the waxed or parchment paper. Don’t wait to add toppings until they look like they are drying out on top, the toppings won’t stick.

Depending on your kitchen temperature, clusters will take up to 3 hours to completely set. If your kitchen is on the warmer side, expect to let clusters sit closer to 3 hours before they are ready.

On the other hand, if your house is a bit on the cooler side, they might be ready in 2. Do not freeze, as this affects the texture and may cause condensation.

HOW TO MAKE WHITE CHOCOLATE CROCKPOT CANDY

STEP 1: PREPARE YOUR WORKSPACE

Line your workspace with parchment paper. Make sure to lay out enough for the entire batch.

If you’re going to use sprinkles, pour them into a small dish. You’re going to be moving pretty quickly when it’s time to form clusters so make sure you’ve got everything you need out, including a large spoon or measuring cup to scoop up clusters.

STEP 2: LOAD THE CROCKPOT

Add the dry roasted peanuts, German chocolate baking bar broken into smaller pieces, chocolate chips and almond bark broken into smaller pieces to the crockpot. Do not stir.

STEP 3: PAPER TOWEL UNDER THE LID

This is the step you’re going to want to skip. Don’t do it.

Lay two to three paper towels over the top of the crockpot and then replace the lid. As the crockpot candy cooks, condensation collects under the lid.

The paper towels absorb the condensation which will keep those pesky water droplets from dripping into the candy. Moisture is the bane of candy making and will seize up the candy giving it an unpleasant texture.

STEP 4: COOK ON LOW FOR ONE HOUR – NO PEEKING

Set your slow cooker to the lowest heat setting, cover, and walk away for one hour. Yes, you can totally leave the kitchen and ignore this recipe for an hour.

Resist the urge to lift the lid and peek. Opening the lid lowers the temperature in your cooker, slowing down the melting process.

STEP 5: STIR AND CHECK

After an hour, the almond bark will be very soft and the chocolate will have started to melt, pooling on the edges of the cooker, though you’ll still see the peanuts on the surface. Remove the lid and stir the mixture, folding the melted chocolate through the peanuts.

If the almond bark and chocolate is completely melted, move on to the next step. If not, replace the paper towels and lid, then cook on low for 15 minutes, then check again.

Repeat as necessary. When completely melted, the mixture will smell heavenly-sweet, appear thick and glossy, and the chocolate will be evenly coating all of the peanuts.

If your mixture smells burnt, the heat was too high, so try using a lower heat or shorter times next time.

STEP 6: SPOON ONTO PARCHMENT

Line a flat surface with parchment paper. Use a spoon to scoop up heaping tablespoons of peanut clusters and drop them on the parchment.

Don’t fuss about making them look like beautiful, perfectly-shaped chocolate truffles because the whole point is to make a sloppy spoonful of peanuts and chocolate. Size-wise, the clusters will be anywhere from a heaping tablespoon to a scant 1/4 cup each, depending on your scooping technique.

If you’re using sprinkles, you’ll need to add them now, so pinch a few on top of the still-wet chocolate. Once the chocolate sets, sprinkles won’t adhere.

STEP 7: LET THEM SET

Leave the peanut clusters at room temperature to set, about 2-3 hours. They’ll be ready when they appear dry and look firm to the touch.

HELPFUL TIPS

• Once completely cooled, the clusters will be pretty hard due to the almond bark. Store them in a bag or container. They’ll keep nicely on your counter-top for a while, probably more.
• These peanut clusters are awesome for parties or holiday gifting, just drop them into cellophane bags, tie a ribbon around them, and you’re done.
• Round slow cookers are preferable since the heat is distributed more evenly than in an oval unit. Oval units have hot spots which can result in uneven melting.
• All of my recipes are written to fit in a 4 to 6 quart slow cooker unless otherwise noted. If you try to cram the doubled recipe into a unit that’s too small it can result in scorching the chocolate on the bottom before the chocolate on top has a chance to melt.
• Candy begins to set right away so be prepared to work quickly. You might consider making clusters in 2 shifts if you’re short on counter space. Enlist help from family members to spoon clusters onto parchment lined baking sheets.
• I find that a medium sized cookie scoop makes the job much easier than using spoons. Scooping clusters guarantees they’ll be uniform and saves a lot of time.
• Save yourself some serious cleaning by soaking the slow cooker insert as soon as you’re done. Simply fill the still-warm insert with hot water, allow to soak and clean-up will only take a few minutes. If left too long the white chocolate can be difficult to remove.
• Resist the urge to leave the white chocolate sitting in the slow cooker longer than 20 to 30 minutes on warm. If left too long the chocolate will begin to separate.
• Relax, have fun, and happy baking.

VARIATIONS

• Try replacing half of the peanuts with cashews or almonds. This version of the clusters takes the recipe to a whole new level and would make a really nice gift.

Cashews have a nice, buttery flavor that will go well with the sweetness of white chocolate without overpowering it. But, almonds, or honey roasted peanuts would also be a good option.

The honey roasted peanuts might be too sweet for some though. And, almonds will have a firmer bite that will change the texture of the clusters a bit.

Salted are best.

• Add some sweet and salty flavor by stirring 1 cup of broken up pretzel pieces into the chocolate/peanut mixture. They will add a nice crunch.
• Give them a festive appearance by adding 1/2 cup of dried cranberries during the last stir. They will add a nice tart flavor too.
• Sprinkle themed sprinkles on top of the clusters for special occasions. Use pastel colors for Easter, green/red/white for Christmas or black/white/gold for graduation. The sky’s the limit.
• Make milk or dark chocolate clusters by substituting the white chocolate chips. Directions are the same.

WHAT TO USE: EQUIPMENT RECOMMENDATIONS

I promise you that candy is so much easier to make with a few items on hand. You can get by without them, but these are the items that make the process easier and neater.

Crockpot: I have the same crockpot I’ve had for years. It heats evenly, controls the temperature well and it’s simple to clean.

Find mine on Amazon here:

Parchment Paper: You can use parchment paper for lots of things throughout the year (roasting, making candies, baking cookies, etc). I love this brand that doesn’t curl and is durable:

Cookie Scoop (medium size): Nothing worse than racing against time to get the clusters formed before they harden. Using a spoon is ok, but I’ve found that a medium cookie scoop makes the job so much easier because the clusters fall out nice and even.

STORAGE, MAKE-AHEAD, AND GIFTING

HOW TO STORE

Room temperature is best. They’ll be good for up to two weeks, but who’s gonna be saving White Chocolate Crockpot Candy that long?

It will travel beautifully in a treat bag or little decorative tin (see below). If you live somewhere it gets REALLY warm, you can keep them in the fridge, but I’ve NEVER had to do that.

When storing them in the fridge, let them come to room temp BEFORE opening the container, otherwise, there’ll be condensation and they won’t be as pretty. You can freeze them, but, again, I’ve never needed to.

If you do, same rules apply, keep them ziptight and let them thaw at room temp before opening. Separate each layer with parchment or wax paper.

Freezing them will keep them fresh for two months.

MAKE-AHEAD FOR THE HOLIDAYS

This is the PERFECT make-ahead treat to keep in reserve during the craziness that is the holidays. Make a batch in late November or even mid-December, store them in an airtight container in your pantry and you’re golden.

I always like to make TWO batches so I’m ready if I get a last-minute idea to bring them to a cookie exchange, have unexpected company, or need an easy-to-grab homemade gift.

This is such an easy treat to pull together. One batch fills 4-6 small tins or treat bags, which, dressed up a bit with a ribbon or two, looks like you spent way more time on them than you actually did.

If you’ve been wanting to try making clusters but haven’t wanted to go to the trouble of melting chocolate on the stovetop this recipe will become your new favorite. The basic recipe calls for white chocolate and dry roasted peanuts but there are lots of additions you can make to jazz them up.

Give them a try for your next party, holiday gathering or simply to have on hand for a sweet afternoon pick-me-up.

FREQUENTLY ASKED QUESTIONS

Why did my chocolate turn to a thick, grainy mess?

Slow cookers make a lot of steam. When it hits the lid, it forms tiny water droplets which eventually drip down into your candy.

Even a couple of drops of water is all it takes to ruin the chocolate. It turns into a thick, gritty, stiff mess that will never be silky-smooth again and won’t coat the peanuts.

To combat this, line your slow cooker lid with paper towels. The towels soak up the moisture and will save your chocolate.

Why is my chocolate sticky?

Chances are you stored it in the fridge and pulled it out still cold. This will create condensation and make it look and feel like it hasn’t fully set.

Let it come up to room temp before digging in. It’s delicious right away, but at room temp is better.

MY CHOCOLATE LOOKS CLUMPY AND WON’T SMOOTH OUT.

WHAT HAPPENED?

Unfortunately, when chocolate is exposed to any form of liquid/water, it will seize and become very thick and clumpy/grainy. And, sadly, there’s no way to unseize it.

This may happen if you used a liner/insert that wasn’t completely dry, lifted the lid allowing condensation to drip into the chocolate, or, the paper towel didn’t completely cover the top of the crockpot and condensation fell into the chocolate. Make sure that the insert or crock is completely dry, cover the crockpot with a paper towel and don’t remove the lid.

DO I NEED TO USE ALL FOUR CHOCOLATE INGREDIENTS, OR CAN I SIMPLIFY?

Almond bark is key to this recipe, as it is what makes them set up firm at room temperature. They may be fine at first, but, will become soft and tacky again as they sit, especially in warmer temps.

Technically, you could leave out the German baking bar, however, both it and the white chocolate chips do add depth and flavor. You’ll still be able to make the recipe with just the chips and almond bark, it is just that the clusters won’t be as rich and flavorful.

HOW MANY CLUSTERS DOES THIS RECIPE MAKE?

Depending on the size of your drops, this recipe will yield about 25-30 quarter-cup size clusters OR about 50-60 heaping-tablespoon sized clusters. This recipe definitely lends itself to holidays and entertaining, and I have given them away as gifts and had them when hosting because they are not really a grab-a-few-for-a-snack kinda recipe.

CAN I USE A SLOW COOKER LINER?

You can. It just makes clean-up even easier.

Use one made by Reynolds, though I am not sure if other brands will fit inside a regular crock. Just make sure it’s dry on the inside before adding ingredients.

You don’t have to adjust the temp/time.

RELATED RECIPES

• Crockpot Chocolate Peanut Clusters

These clusters are made the same way just with milk chocolate for a darker and more rich treat. My son loves these.

They are his second favorite.