Yes, I said it—I made candy in my slow cooker. I was skeptical at first and actually ruined my first batch, but the second attempt turned out perfectly delicious.
I sent half of it to my husband’s office, where it was devoured before lunch, and the rest went out on the tables at a Valentine’s Day party. None of it made it back home, which says a lot. This has become my go-to recipe for parties and cookie exchanges.
I can’t take all the credit—this recipe originally came from a community site.
Note: this makes a large amount.
Slow Cooker Candy
Ingredients:
- 1 (32 oz) jar roasted, salted peanuts
- 1 (12 oz) package semi-sweet chocolate chips
- 1 (4 oz) bar German chocolate, broken into pieces
- 2 (24 oz each) packages white almond bark, broken into pieces
Directions:
- Layer the ingredients in a 4–5 quart slow cooker in the order listed.
- Cover and cook on low for about 2 hours. Avoid lifting the lid during cooking; only check if you smell burning.
- Turn off the slow cooker and leave the lid on while the mixture cools slightly. The chocolate may not look fully melted but will be softened.
- When cool enough to handle, stir thoroughly until the mixture is evenly combined.
- Drop teaspoonfuls onto waxed paper and allow to set. The recipe yields about 150 pieces.
Substitution tip: I once tried replacing the almond bark with white chocolate chips and added almond extract, and it didn’t set properly. For best results, follow the recipe as written unless you’re prepared for trial and error.