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Crockpot Christmas Candy

A simple and delightful holiday treat made in a slow cooker, combining salted and unsalted peanuts with creamy white chocolate and crushed candy canes.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 jar 16 ounces salted peanuts Adds a delightful salty crunch.
  • 1 jar 16 ounces unsalted peanuts Balances the saltiness and adds texture.
  • 2 bags 12 ounces white chocolate chips Sweet, creamy goodness that forms the base.
  • 2 packages 24 ounces white almond bark Enhances the mix with a smooth, velvety quality.
  • 48 mini candy canes or 12 large, crushed (about 1 cup), divided Gives that classic peppermint twist for a festive touch.

Method
 

Preparation
  1. To the bowl of a crockpot, add 1 jar of salted peanuts, 1 jar of unsalted peanuts, 2 bags of white chocolate chips, and 2 packages of white almond bark. Add 3/4 cup of crushed candy canes and reserve the rest for topping.
  2. Cover the crockpot and set it to low heat. Let the mixture melt for 1 to 2 hours, stirring once after about 30 minutes.
  3. Once melted, remove the lid and stir the ingredients well until you achieve a homogeneous, creamy mixture.
  4. Line 2 baking sheets with parchment paper.
  5. Using a spoon or cookie scoop, dollop heaping tablespoons of the mixture onto the lined baking sheets, ensuring enough space between each dollop.
  6. Sprinkle the reserved crushed candy canes over the top of each dollop.
  7. Place the baking sheets in the refrigerator for about 20 minutes, or until the candy sets completely.

Notes

Store your finished candy in an airtight container at room temperature. If you live in a humid climate, consider keeping them in the refrigerator. The candy can be made days ahead.