Why You’ll Love This Recipe
I love how stress-free and foolproof this recipe is. Everything melts together right in the crockpot—no stove, no double boiler, no constant stirring. The combination of semi-sweet, milk, and white chocolate creates a deep, balanced flavor, and the creamy peanut butter ties everything together with just the right amount of richness. These little clusters look like something from a candy shop, but they’re made with pantry staples and minimal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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10 ounces semi-sweet or dark chocolate melting wafers
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12 ounces white chocolate chips
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12 ounces milk chocolate chips
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1 cup creamy peanut butter
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16 ounces dry roasted peanuts
Directions
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I place all the ingredients directly into my crockpot—starting with the chocolates and peanut butter, followed by the dry roasted peanuts.
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I turn the crockpot on low and let everything heat for about 1 hour.
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Around the 30-minute mark, I check on the mixture. If it’s starting to melt and look glossy, I give it a good stir to help everything blend smoothly.
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I continue cooking, stirring every 10–15 minutes until all the chocolate is melted and the mixture is evenly combined.
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Once everything is mixed, I line two baking sheets with parchment paper.
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Using a small cookie scoop, I scoop the mixture into clusters and drop them onto the parchment paper, making sure they’re not too close together.
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I pop the trays into the freezer for about 5 minutes to let the clusters set and harden quickly.
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Once chilled and firm, I transfer the clusters to a serving platter—or store them in a container for later.
Servings and timing
This recipe makes about 40 chocolate peanut clusters.
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Prep time: 20 minutes
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Cook time: 1 hour
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Chill time: 5 minutes
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Total time: 1 hour 25 minutes
Variations
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Add crunch: I sometimes toss in crushed pretzels or Rice Krispies for extra texture.
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Sweet & salty: A light sprinkle of flaky sea salt on top before chilling gives them a gourmet finish.
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Festive twist: I use holiday sprinkles or drizzle with colored candy melts for special occasions.
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Nut-free version: I replace the peanuts with sunflower seeds or crunchy granola for those avoiding nuts.
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Swap peanut butter: Almond butter or cashew butter gives a different flavor twist while still working perfectly.
Storage/Reheating
I store the clusters in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. If I’m making them ahead for gifts or events, I freeze them in a single layer and then transfer to a freezer bag—just let them thaw for a few minutes before serving. These treats don’t require reheating; they’re meant to be enjoyed as-is.
FAQs
Can I use natural peanut butter?
I don’t recommend it for this recipe. Natural peanut butter often separates and lacks the creamy consistency that helps the chocolate bind smoothly. I stick with regular creamy peanut butter for the best texture.
What type of chocolate wafers should I use?
I use good-quality semi-sweet or dark chocolate melting wafers because they melt evenly and have a nice shine once set. Brands like Ghirardelli or Merckens work well.
Can I make this without a crockpot?
Yes! I’ve melted everything on the stovetop over low heat or using a double boiler. I just make sure to stir frequently and avoid overheating the chocolate.
Do I have to chill the clusters in the freezer?
No, but it does speed up the setting process. If I have time, I let them firm up at room temperature, which usually takes about 1–2 hours.
How do I make these look more presentable for gifts?
Once the clusters are set, I place each one in a mini cupcake liner and box them up with some tissue paper. They look great and are easier to transport.
Conclusion
Crock Pot Candy is the kind of recipe that proves homemade candy doesn’t have to be complicated. I love how it delivers all the rich, chocolatey satisfaction of a store-bought treat with almost no work at all. Whether I’m making them for a holiday platter, edible gift, or just to have something sweet on hand, these peanut clusters always hit the mark. They’re simple, delicious, and completely addictive.
Print
Crock Pot Candy
- Total Time: ~1 hour 25 minutes
- Yield: 40 candy clusters
- Diet: Vegetarian
Description
This easy Crock Pot Candy recipe is a chocolate lover’s dream! Made with creamy peanut butter, mixed chocolates, and crunchy peanuts—perfect for holiday gifting or party trays.
Ingredients
10 oz semi-sweet or dark chocolate melting wafers
12 oz white chocolate chips
12 oz milk chocolate chips
1 cup creamy peanut butter
16 oz dry roasted peanuts
Instructions
Layer Ingredients in Crock Pot:
Add all ingredients to the crock pot. Optional: use a liner for easy cleanup.
Slow Cook:
Set to LOW heat for 1 hour. After ~30 minutes, check and stir if the chocolate is beginning to melt.
Stir and Combine:
Stir occasionally until mixture is fully melted and smooth (except for peanuts). Make sure everything is well combined.
Form Clusters:
Line two cookie sheets with parchment paper. Use a cookie scoop to portion the candy into clusters. Space them slightly apart so they don’t stick together.
Chill:
Place sheets in the freezer for 5 minutes to harden.
Serve or Package:
Once set, remove clusters and arrange on a tray or package in mini cupcake liners for gifting.
Notes
Don’t skip the peanut butter! The oils help bind and smooth the chocolate.
Use low heat only—chocolate can burn easily in a slow cooker.
Holiday tip: Place clusters in festive mini cupcake liners and box them up for edible gifts.
Storage: Store in an airtight container in a cool place or refrigerate.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert / Candy
- Method: Slow Cooker / No Bake
- Cuisine: American
