I’ve joined the community of Crock Pot/slow cooker candy makers. I believe Trisha Yearwood was the one to originally publish the “Crock Pot Candy” recipe idea using a slow cooker as the method to melt the chocolates.
I adapted the original recipe ever so slightly and also made mine in a smaller crock pot. I also included several TIPS as I’ve read the reviews and some people have had issues with the original directions. After making it for myself, it was clear where the mess-ups could occur!
The thing that I noticed about this recipe is that you have to be very careful that you don’t burn your chocolate and candy coating. Even on low, slow cookers can burn chocolate. The only reason that this recipe prevents the chocolate and candy coating from scorching is from layering the ingredients.
The thing I liked about this candy is the combination of chocolates, the semi-sweet chips seem to tame down the sweetness just a touch (versus using milk chocolate chips or chocolate candy coating in it’s place).
Please note, you have to be careful so that your candy coating is not heavily resting on the sides of the slow cooker (as much as possible). Try to stack the chunks of candy coating towards the center (on top of the chocolate chips).
One thing I changed halfway through (and would alter completely next time) is that pouring this mixture into muffin tins yielded a very large piece of chocolate. Larger than I would want to eat in one sitting.
*I would recommend putting in tiny muffin tins OR (even better & easier), dropping by the spoonful (onto wax or parchment paper), creating clusters.
- 16 oz. salted peanuts (I used cocktail peanuts)
- 1 (12 oz.) package semi-sweet chips
- 1 (16 oz.) package Vanilla CandiQuik Candy Coating, broken into squares
- Layer ingredients by first pouring the peanuts in the bottom of slow cooker.
- Layer the chocolate chips over the peanuts.
- Top with the Vanilla CandiQuik chunks.
- Place the slow cooker temperature on low and cook for 1.5 hours. Do not stir.
- After 1.5 hours, stir the mixture with a large spoon or spatula.
- Drop the candy into a lined cupcake pan, mini cupcake pan, or by the spoonful onto wax or parchment paper.
- Allow the candy to set completely before serving. Speed up setting by placing in the refrigerator.
Remember, you can certainly double (or triple) this recipe and package up to give as little gifts. If you do so, just increase the time by 1 hour if doubling.
I hope you enjoy this recipe as much as we did!