Crockpot Candy

This easy candy recipe is perfect for holiday cookie platters or a quick homemade candy treat any time. Crockpot candy with caramel, two types of nuts and semi sweet chocolate is a favorite!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 2

Cooling Time (estimate) 30

Total Time 2 40

Servings candies (approximately)

Calories 195kcal

Author Toni Dash

Equipment

4 quart or larger slow cooker

Ingredients

16 ounces salted peanuts
16 ounces chopped pecans
1 cup caramel bits
3 cups semi-sweet chocolate chips

Instructions

Add the peanuts, pecans, and caramel bits to the bowl of the slow cooker. Stir to mix.
16 ounces salted peanuts, 16 ounces chopped pecans, 1 cup caramel bits
Top the nut mixture with the chocolate chips.
3 cups semi-sweet chocolate chips
Place the lid on the slow cooker and cook on low for 1-2 hours.
When the chocolate is melted, turn off the slow cooker and remove the lid. Stir until all the nuts are coated in chocolate.
Use a small cookie scoop (1 tablespoon scoop) or tablespoon to scoop heaping a spoonful of chocolate covered nuts onto a parchment paper lined baking sheet.
When the sheet is full, place it in the refrigerator to chill for at least 30 minutes, until the chocolate is hardened.

Notes

Variations

Add some sprinkles! If you want to decorate these for a special occasion or holiday add some sprinkles on top of the melted chocolate after the individual candies are scooped.

Sea salt. You can also sprinkle a bit of sea salt on the tops after scooping the candies.

Using different types of chocolate:

Swap in dark chocolate chips or milk chocolate chips if preferred.
If you want to use white chocolate chips we recommend white almond bark. Almond bark is designed for successful melting and coating. White chocolate can seize when heated which means it dries out and cannot be recovered when that happened.
You can use butterscotch chips or peanut butter chips too.

How to store

Once the candies are set store in an airtight container with layers separated by a sheet of wax paper or parchment paper. Store in the refrigerator for 2-3 weeks.

Nutrition