I am 55 and have never made candy before. My mom is the Queen when it comes to making the best candy at Christmas time. Sorry mom for waiting all these years to finally try this.
We recently had a paint job and when we walked into the home, it smelled so good of chocolate. I asked what she was baking and she said she was making candy in the crock pot. Well, the crock pot it my best friend in the kitchen so I had to learn more. She gave me a recipe, I tried it out and it couldn’t have been easier.
Crockpot Chocolate-Peanut Clusters
- 2 pounds (2 – 16 ounce jars) dry roasted peanuts, salted*
- 48 ounces almond bark white chocolate
- 4 ounces sweet German chocolate
- 10 – 12 ounces dark chocolate**
Place all ingredients in crockpot. Cook on low for 3 hours. Don’t touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and store in airtight containers.
MY TIP: Check your crock pot after 2 hours Depending on your crock pot it might cook faster than mine, but 3 hours was perfect for me. Don’t take the top off of the pot, if all possible because this recipe can dry out very easily.
I also preferred all salted peanuts and used dark chocolate because it cut down on the sweetness a bit. Just depends on your sweet tooth what kind of chocolate you want to use or how dark you want the candy to be. You could also use different kinds of nuts.
Clean up is very easy, if you don’t wait hours after you have finished.
Layer the ingredients as listed above.
I didn’t take a picture of the mixture after 3 hours, but it basically looked just like it did when you layered everything at the start. But, when you start to stir it all together, it was very, very soft and mixed very well together.
This recipe makes a lot of these and you could cut it in half for less amount. Since its still hot down here in Florida, it took awhile before they hardened enough to put in containers. I put them in plastic containers with wax paper between the layers and set in the fridge. I like to eat them a little chilled.