Christmas Crock Pot Candy: The Easiest Sweet Treat of the Season

The first time I made Christmas Crock Pot Candy, it was one of those cozy, cold December afternoons where the kitchen just calls you in. I wasn’t planning to make anything fancy—but an hour later, the house smelled like melted chocolate and peanut butter, and my kids were sneaking warm clusters off the tray. This recipe? Pure magic in a crockpot.

Ingredients You’ll Need

What makes this Christmas Crock Pot Candy so irresistible is how ridiculously simple the ingredients are. You’ll only need:

• 16 oz jar lightly salted, dry-roasted peanuts – the salty crunch that balances the sweet.
• 22 oz white chocolate chips – two 11 oz bags melt into creamy sweetness.
• 5 oz dark chocolate chips – adds richness and depth.
• ½ cup creamy peanut butter – for that melt-in-your-mouth texture.
• ⅓ cup toffee bits – because who doesn’t want a little buttery crunch?

Optional, but festive:

• Holiday sprinkles – red and green make them scream “Christmas!”
• Sea salt – for that salty-sweet combo we all love.

Ingredient swaps and ideas:

• No peanuts? Try almonds, cashews, or walnuts.
• Going nut-free? Crushed pretzels or graham crackers totally work.
• Want extra crunch? Add Rice Krispies or mini marshmallows after cooking.

How to Make Christmas Crock Pot Candy (Step-by-Step)

Slow Cooker Method

1. Layer it up: Pour the dry-roasted peanuts into the bottom of your crockpot.
2. Top with the good stuff: Add white and dark chocolate chips, peanut butter, and toffee bits right on top.
3. Cook on low for 1 hour. No need to stir yet—just let it melt and do its thing.
4. Stir it up: After 1 hour, give it a good stir so everything’s well combined and the peanuts are coated.
5. Cook for 30 more minutes, stirring halfway through.
6. Scoop: Drop spoonfuls onto parchment paper, wax paper, or even mini cupcake liners.
7. Decorate while warm – sprinkles and sea salt stick best before they cool.

Then just let them cool for 30–60 minutes or speed things up in the fridge. They’ll set up into glossy, beautiful candy clusters.

Quick Stovetop Option

Short on time? The stovetop version is just as delicious:

1. In a large pot over low heat, melt the chocolate chips, peanut butter, and toffee bits—stir constantly so it doesn’t scorch.
2. Once smooth, let it cool for 5 minutes.
3. Stir in the peanuts, coat well, then spoon onto parchment and garnish.
4. Let cool for about an hour—or chill in the fridge if you’re impatient (I always am).

Variations & Festive Tips

This recipe is basically a choose-your-own-adventure for holiday candy.

• Chocolate swaps: Try milk chocolate, semi-sweet, or even German chocolate for a twist.
• Add-ins galore: Crushed candy canes, mini marshmallows, or even pumpkin seeds work great. (Like these crunchy roasted pumpkin seeds? Toss a few in!)
• Holiday themes:
  • Red & green for Christmas
  • Pink & red for Valentine’s Day
  • Orange sprinkles for Halloween

It’s a perfect recipe for kids to help decorate (and taste test), and the clusters make thoughtful gifts in cookie tins or cellophane bags tied with ribbon.

Storage & Make-Ahead Tips

These candies are perfect for prepping ahead of the holiday rush.

• Room temperature: Store in an airtight container for up to a week.
• Refrigerator: Keeps for several weeks—great for gifting later.
• Freezer: Freeze with parchment between layers for up to 2 months. Just thaw in the fridge before serving.

Tip: If stacking, use parchment between layers to prevent sticking!

Final Thoughts

Christmas Crock Pot Candy is one of those back-pocket recipes you’ll come back to year after year. It’s festive, fuss-free, and brings everyone into the kitchen—even if it’s just to sneak a warm bite off the tray. Whether you’re gifting, baking with the kids, or just craving something sweet and salty, this treat always hits the spot.

Feeling cozy? Pair it with a mug of hot cocoa and a slice of pumpkin chiffon pie, or serve alongside creamy pumpkin pasta for a sweet finish.