Easy Chocolate-Peanut Candies in the Slow Cooker

These delicious chocolate and peanut candies are a simple treat you can whip up with minimal effort using your slow cooker. Perfect for satisfying your sweet tooth while keeping things easy and mess-free!

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TIME3 hr 5 min

SERVINGS4

RATING5.0 / 5

Easy Chocolate-Peanut Candies in the Slow Cooker

01 / WHAT YOU NEED

Ingredients

2 (16 ounce) jars dry-roasted, salted peanuts 1 (12 ounce) bag semisweet chocolate chips 4 (1 ounce) squares unsweetened chocolate, broken into pieces 3 pounds white bark, broken into pieces

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by layering the peanuts, chocolate chips, unsweetened chocolate, and white bark right into your slow cooker, in that order. Put the lid on and let everything cook on low for about 3 hours—try not to lift the lid during this time. When it’s done, turn off the slow cooker and let it sit for around 10 minutes to cool down a bit. Then, using a teaspoon, scoop out small dollops of the chocolate mixture onto pieces of waxed paper. Let them sit at room temperature until they’re completely cool and set, which should take about an hour. Enjoy your homemade treats!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use creamy peanut butter for a smoother texture.
- Stir the mixture frequently to prevent burning or sticking on the sides.
- Line the slow cooker with parchment paper for easier candy removal.

Why you’ll love it

These candies combine two classic flavors that almost everyone loves: chocolate and peanut butter. Using a slow cooker makes the process hands-off and easy, perfect for beginners or busy cooks. Plus, the result is a rich, creamy treat that feels indulgent but is simple to make at home.

Serving ideas

Serve these candies as a sweet snack with a glass of milk or a cup of coffee. They also make great homemade gifts when wrapped in decorative paper or placed in small boxes. For a fun twist, sprinkle some sea salt or crushed nuts on top before they set.

Storage & leftovers

Store the candies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator where they can last up to two weeks. If you want to freeze them, wrap pieces individually in wax paper and place them in a freezer-safe container.