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Crockpot Candy (Sweet And Salty!)

Sweet and creamy chocolate wrapped around peanuts and pretzels then topped with colorful M&M candies! This delicious and easy crockpot candy is the perfect holiday treat, and easy enough the kids can help.

Prep Time
25 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 55 mins
Servings: 32 Pieces
Calories: 351 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 12 ounces Chocolate Almond Bark
  • 12 ounces vanilla almond bark also called white almond bark
  • 4 cups dry roasted peanuts unsalted, see notes
  • 2 cups chocolate chips semi-sweet chocolate chips
  • 3 1/2 cups mini pretzel twists
  • 1 1/2 cups M&Ms optional, I have used holiday M&Ms
  • sea salt optional- use as garnish

Instructions

    Cup of Yum
  1. Set the crockpot to low heat. Layer chocolate almond bark, vanilla almond bark, unsalted and salted peanuts, and chocolate chips in the bottom of the slow cooker. No need to stir at this point.
  2. Cover and cook the chocolate mixture on low for one hour.
  3. Stir the chocolate mixture well until the peanuts are fully coated in chocolate.
  4. Add the pretzels and stir until the pretzels are completely coated in chocolate.
  5. Place a piece of parchment paper on a baking sheet. Use a large three tablespoon cookie scoop to scoop the candy mixture onto the parchment paper.
  6. Top each candy with an optional sprinkle of sea salt and a sprinkle of M&Ms. Let cool completely on the pan for 30 minutes, then enjoy.

Notes

  • Chocolate chips can be substituted for the chocolate almond bark and white chocolate chips can be substituted for the vanilla almond bark. 12 ounces of almond bark equals about two cups of chocolate or white chocolate chips.
  • You can use salted or unsalted peanuts in this recipe, but definitely use a roasted peanut. When I use salted peanuts I prefer to use two cups of salted roasted peanuts and two cups of unsalted roasted peanuts to keep the candy from becoming too salty.
  • Using all unsalted roasted peanuts is my personal preference since the pretzels already have a bit of salt in them too. Then I just sprinkle a little bit of sea salt across the top of each candy and it's the perfect amount.
  • You can use bigger pretzels twists or even sticks. I recommend if you have larger pretzels breaking them up into smaller bite sized pieces before adding them to the chocolate.
  • I don't recommend pretzel rods or hard sourdough pretzels, as they usually are a little too thick for this dessert.
  • I used a large cookie scoop that is about 3 tablespoons. You can make smaller candies with a two tablespoon cookie scoop, which is a common scoop many people have. You can also use a larger ice cream scoop to make large candies.
  • If you don't have any scoops available, you can use a large spoon to place dropfuls of chocolate on the parchment paper. I find the scoops help to keep the candies about  the same size, but a spoon will work just as well.
  • Placing the parchment paper on a baking sheet allows you to easily transfer the chocolates to the refrigerator or freezer. I like to place them in the freezer to chill as they set more firmly then if you leave them to set on the counter.

Nutrition Information

Calories 351kcal (18%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 4mg (1%) Sodium 154mg (6%) Potassium 192mg (5%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 25IU (1%) Vitamin C 0.2mg (0%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 32Pieces

Amount Per Serving

Calories 351

% Daily Value*

Calories 351kcal 18%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 4mg 1%
Sodium 154mg 6%
Potassium 192mg 4%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 25IU 1%
Vitamin C 0.2mg 0%
Calcium 53mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.