Eightyrecipes
Crock Pot Christmas Crack
Rich, melty layers of chocolate, peanut butter chips, and salty peanuts collide in this absurdly easy crock pot Christmas crack—your slow-cooked shortcut to holiday candy bliss. No stress, just sweet and salty magic.
Ingredients
Base Ingredients
- 16 oz unsalted peanuts
- 16 oz salted peanuts
- 12 oz semi-sweet chocolate chips
- 12 oz milk chocolate chips
- 10 oz peanut butter chips
- 24 oz white almond bark or vanilla candy coating, broken into blocks
Optional Add-Ins
- sprinkles for decorating
- flaky sea salt for topping
- crushed mini pretzels for crunch
Instructions
- Layer the peanuts. Add the unsalted peanuts to the bottom of your slow cooker, then top with salted peanuts.
- Add your chips and bark. Pour in the semi-sweet chocolate chips, then the milk chocolate chips, peanut butter chips, and finally, the broken almond bark blocks on top.
- Cook gently. Cover and set your slow cooker to low. Cook for 1 hour and 30 minutes without stirring.
- First stir. Uncover and stir the mixture until everything is fully melted and smooth.
- Cook a little more. Cover again and continue to cook for another 30 minutes.
- Final stir and rest. Turn off the slow cooker, stir once more, then cover and let the mixture rest for 30 minutes (off heat).
- Scoop and cool. Spoon the mixture into heaping tablespoon-sized mounds on parchment paper. Top with sprinkles or sea salt if desired. Let cool at room temperature for about an hour until firm.
Notes
Storage: Once set, store candy in an airtight container at room temperature (cool, dry place) for up to 2 weeks, or in the fridge for up to a month. Freeze for up to 2 months (double wrapped).
- Customize: Swap in your favorite nuts, add dried fruit, or include pretzel pieces for extra fun. Butterscotch chips also work as a peanut butter chip substitute.
- For gifting: Make ahead and store in jars or treat bags. Just keep candy cool and dry for best results.
Nutrition
Nutrition is an estimate, calculated automatically.
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