This peanut butter crock pot candy is the easiest Christmas candy you’ll make all season. Four ingredients go into your slow cooker, melt into a creamy white chocolate and peanut butter mix, and get spooned into mini muffin cups with a salty peanut on top. About 10 minutes of hands-on work gives you roughly 40 sweet-salty candies, enough for a cookie exchange, teacher gifts, and a tray at home.
Why You’ll Love This Crock Pot Candy
- Just 4 ingredients and no candy thermometer.
- Hands-off: the slow cooker does the melting while you prep liners.
- Big batch: about 40 pieces for trays and gifts.
- Sweet, salty, crunchy: white chocolate and peanut butter with whole peanuts.
Ingredients for Peanut Butter Crock Pot Candy
For this peanut butter white chocolate recipe, you’ll need just four ingredients:
- Vanilla Candy Coating – this is typically found in the baking section near the chocolate chips. It is sold as one large block of candy.
- White Chocolate Chips – either name brand or store brand white chocolate chips will work well for this recipe.
- Peanut Butter Chips – also found near the chocolate chips, peanut butter chips are typically sold under the Reese’s brand.
- Creamy Peanut Butter – this will melt into the white chocolate and give the candy a great peanut butter flavor.
- Salted Peanuts – found in the snack section at the grocery store, you’ll need a full jar of lightly salted peanuts.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post to the recipe card. Thanks!
Ingredient Swaps for Crock Pot Candy
| Instead of | Use | What changes |
|---|---|---|
| CandiQuik | White almond bark or white candy melts | Works the same; sets firm. |
| CandiQuik | More white chocolate chips | Not recommended. Candy stays softer and may not set at room temp. |
| White chocolate chips | Milk or semi-sweet chips | Classic chocolate look; less sweet with semi-sweet. |
| Peanut butter chips | Butterscotch chips | Peanut butter flavor becomes caramel-butterscotch. |
| Salted peanuts | Cashews or pecans | Add a pinch of flaky salt on top to keep the sweet-salty balance. |
| Peanuts (nut-free) | Crushed pretzels + crisp rice cereal; skip PB chips | Stir in at the end. Check every label for allergen warnings. |
How do I make chocolate crock pot candy?
- Layer it in. Add the peanuts to the bottom of the crock pot first, then the candy coating, white chocolate chips and peanut butter chips on top. The nuts protect the chocolate from the hot base.
- Melt on LOW. Cover and cook on low for 60–90 minutes. Stir every 20–30 minutes and wipe any condensation off the inside of the lid.
- Scoop. Once smooth, turn off the slow cooker. Spoon into mini muffin liners almost to the top. No muffin tin? Drop spoonfuls onto a parchment-lined sheet pan.
- Top and set. Press reserved peanuts on top. Let set at room temperature for 1 hour, or 15 minutes in the freezer. You can also top each candy with Christmas sprinkles.
Tips So Your Crock Pot Candy Sets (and Never Scorches)
- Stay on low. High heat scorches white chocolate fast, and once it burns it turns grainy and can’t be saved.
- Keep water out. Even a few drops of condensation can make chocolate seize. Wipe the lid each time you stir.
- Know your crock pot. Newer slow cookers run hotter. Check at 45 minutes the first time.
- Keep the candy coating. It’s the ingredient that lets the candy set firm without tempering.
- Work while it’s warm. If the mixture thickens while scooping, switch the crock pot to “warm.”
How to Store, Freeze, and Gift Crock Pot Candy
| Where | How | How long |
|---|---|---|
| Room temperature | Airtight container, cool spot, out of sun | Up to 2 weeks |
| Refrigerator | Airtight container | Up to 1 month |
| Freezer | Freezer bag or container, layers separated with parchment | Up to 3 months |
To gift: pack 6–8 candies in a cellophane bag, a small cookie tin, or a mason jar with a ribbon. Leave them in their liners so they don’t stick together. They’re sturdy enough for cookie exchanges, teacher gifts and neighbor plates.
Crock Pot Candy FAQ
Most often the candy coating was left out or swapped for extra chocolate chips. Chips alone don’t set firm at room temperature. Chill the candies, and use CandiQuik or almond bark next time.
The lid should be on, so the chocolate melts evenly. Wipe the condensation off the lid every time you stir so water doesn’t drip in and seize the chocolate.
Low is safer. High works in about 45 minutes but you need to stir every 10–15 minutes, and white chocolate scorches easily.
About 40 candies in mini muffin liners, depending on how full you fill each cup.
Yes. Drop spoonfuls onto a parchment-lined baking sheet for clusters, or spread it out and break it like bark.
Yes, swap it 1:1. Both are vanilla candy coating and set the same way.
Love a great Christmas candy recipe? Check out some of our other holiday inspired treats:
- Salted Caramel Fudge
- White Chocolate Fudge
- Rice Krispie Christmas Trees
- Chocolate Crinkle Cookies
- Chewy Ginger Cookies
- Christmas Bark
More Christmas treat recipes:
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Video
Easy Crock Pot Candy with Peanut Butter & White Chocolate
Equipment
- Slow Cooker My Cuisinart Slow Cooker / Multi-Cooker is on of my favorite appliances!
- Mini Muffin Pan Ideal for making unform candies.
- Mini Muffin Paper Liners Perfect for keeping the candies from sticking to the pan.
Ingredients
- 1 (16 oz. pkg.) vanilla candy coating (CandiQuik or almond bark) broken into pieces
- 1 (12 oz. bag) white chocolate chips
- 1 (10 oz. bag) peanut butter chips
- 1 cup lightly salted peanuts
- 1 cup creamy peanut butter
Instructions
- Set your Crock Pot or slow cooker on low. Add in the peanuts first, then add the vanilla candy coating, white chocolate chips, peanut butter chips and peanut butter. If topping with peanuts, reserve extra for topping. Cover the crock pot with a lid.
- Let the ingredients melt together in the Crock Pot for 60-90 minutes. Stir every 20 minutes to prevent the white chocolate from scorching. Wipe any condensation off the lid.
- Prepare a mini-muffin pan with mini-muffin paper liners. Once the chocolate is completely melted, begin spooning the chocolate into the cups until nearly full. You can also use a cookie scoop. Top each chocolate with the reserved peanuts or Christmas sprinkles.
- Let the chocolates cool to set. Cool at room temperature for at least one hour. To speed up the cooling process, place the chocolates in the freezer for about 15 minutes.
- Store the chocolates in an airtight container until ready to serve. Chocolates freeze well in a freezer bag or freezer-safe container.
Notes
Nutrition
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Oh wow, these look fabulous! And easy! That is so my jam. Thanks for sharing! I am pinning for later!
Shelbee
http://www.shelbeeontheedge.com
I’m so far behind, but I wanted to make sure I stopped by and thanked you for sharing at the What’s for Dinner party. Hope to see you again this week!
If you live near Aldi stores: for the candy coating I use half Aldi’s Almond bark and half of their white melties. However, I do not use their vanilla/white chocolate chips as they tend to be grainy. But Walmart’s Great Value vanilla chips work well. We also use 24 oz of peanuts. We can’t stay out of them! They are also great corner fillers when you are gifting a goodie box.
Thanks for the recipe!