I remember the first time I made Crockpot Candy. My kitchen was filled with the warm, nutty scent of melting chocolate and roasting peanuts, a smell that felt like a cozy holiday hug. I was looking for a foolproof treat to bring to a party, something that felt special but wouldn’t keep me tied to the stove. What emerged from my slow cooker was nothing short of magic—clusters of chocolate, peanut, and toffee that shattered into sweet, salty, creamy perfection with every bite. It instantly became my most-requested recipe, and today, I’m so excited to share every tip and trick I’ve learned with you.
Ingredients
- 16 oz jar dry-roasted peanuts
- 22 oz white chocolate chips
- 5 oz dark chocolate chips
- 1⁄2 cup creamy peanut butter
- 1⁄3 cup toffee bits
- Festive sprinkles, Sea salt
Now, let’s talk ingredients, because quality and choices here make all the difference. I absolutely insist on dry-roasted peanuts; their deeper, toastier flavor is the backbone of this candy, and using salted ones gives you that perfect sweet-and-salaty balance. For the white chocolate, don’t skimp—get a good brand of chips meant for melting. I learned the hard way that cheap white chocolate can seize up or turn grainy. The dark chocolate chips and peanut butter create a rich swirl, and the toffee bits are the secret crunch you didn’t know you needed. Trust me, do not skip the toffee.
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