Slow-Cooker Choco-Peanut Candy

Let’s face it. The holidays can be hectic, and that’s why I’m always in favor of easy candy recipes that are also perfect for gift-giving. That’s the beauty of this recipe! It’s easy because it uses almond bark instead of chocolate (no tempering required!) and it melts slowly in a slow cooker so you can multitask while making candy. And it’s perfect for gift-giving because the recipe yields approximately 75 clusters. Since the slow cooker keeps the peanut cluster mixture warm, you can take your time dipping them out without fear of the candy setting too early. 

This recipe originates from an old church fundraiser cookbook, and a very special lady in our community can always be counted on to bring them to our holiday gatherings. We all look forward to our treat bag of peanut clusters from her at Christmastime. They make a tasty salty-sweet homespun gift for friends and neighbors. 

To get started you’ll need 16 oz. of white almond bar and 16 oz. of chocolate almond bark. This is sometimes labeled as “candy coating” and you can find it in the baking aisle near the chocolate chips.

Break the almond bark roughly into same-sized pieces and place in the bottom of a slow cooker.

Turn the slow cooker to low heat. Stir occasionally until the almond bark is completely melted and no lumps remain.

Add both types of peanuts to the crock pot and stir to coat.

Dip the candy by the heaping tablespoon onto parchment or wax paper, or silpats if you have them.

Allow the clusters to set, about 45 minutes to 1 hour. Store in an air-tight container.