Description
A simple and delicious crockpot candy recipe combining roasted peanuts, rich vanilla almond bark, semisweet and dark chocolates, and mini marshmallows for a delightful, sweet treat that’s perfect for sharing or gift-giving.
Ingredients
Scale
Peanuts
- 4 cups lightly salted dry roasted peanuts
Chocolate
- 2 lbs vanilla almond bark, broken into pieces
- 1 (12 oz) bag semisweet chocolate chips
- 1 (4 oz) dark chocolate bar, broken into pieces (60% cacao recommended)
Other
- 4-5 cups mini marshmallows (about 1 cup shy of a 10 oz bag)
- Sprinkles (optional)
Instructions
- Layer Ingredients: Evenly spread the lightly salted dry roasted peanuts at the bottom of your crockpot. Then add the broken vanilla almond bark, semisweet chocolate chips, and dark chocolate bar pieces on top of the peanuts in layers.
- Start Cooking: Cover the crockpot with the lid and cook on low heat for one hour to allow the chocolate and almond bark to begin melting and infuse with the peanuts.
- Stir and Melt Completely: After one hour, remove the lid and stir the mixture well to combine. If some chocolate pieces remain unmelted, continue cooking uncovered on low heat, stirring occasionally for an additional 15 to 30 minutes until the chocolate is fully melted and smooth.
- Add Marshmallows: Turn off the heat and let the mixture cool for 5 minutes. Then gently fold in the mini marshmallows, stirring briefly just to coat them with the melted chocolate while maintaining their shape — avoid over-stirring to prevent marshmallows from melting completely.
- Form Candy Pieces: Using a 1 1/2 tablespoon cookie scoop or two large spoons, scoop the chocolate peanut mixture in heaping amounts onto wax paper-lined cookie sheets. This recipe makes a large batch, so multiple cookie sheets may be required.
- Optional Decoration: Sprinkle the candy with sprinkles if desired, immediately after scooping while the mixture is still soft.
- Set and Store: Allow the candy to set at room temperature for 30 to 60 minutes until firm. Store the finished candy in an airtight container at room temperature to keep fresh.
Notes
- Do not over-stir after adding marshmallows to keep their shape and texture.
- Use wax paper or parchment paper on cookie sheets for easy removal.
- Sprinkles are optional and add a festive touch but can be omitted.
- If chocolate isn’t fully melted after the initial hour, continue slow cooking and stirring to avoid burning.
- Store candies in a cool, dry place to avoid melting or stickiness.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
