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Crockpot Christmas Candy

Featured in Sweet Treats and Baked Favorites.

This simple holiday treat combines white chocolate, peanuts, and peppermint in your slow cooker for an easy homemade candy. Perfect for gifts or holiday parties.
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Aisha
Updated on Fri, 17 Jan 2025 00:22:56 GMT
A stack of white chocolate bark topped with crushed peppermint and peanuts, surrounded by small candy canes and sprinkled with salt on a wooden surface. Pin it
A stack of white chocolate bark topped with crushed peppermint and peanuts, surrounded by small candy canes and sprinkled with salt on a wooden surface. | www.cookingflavor.com

Every holiday season my kitchen fills with the sweet aroma of this magical Christmas candy melting away in my crockpot. The combination of creamy white chocolate with crunchy peanuts and cool peppermint brings back memories of snowy afternoons spent making treats with my mom. Now I love sharing this tradition with my own family while the slow cooker does all the work.

Why You'll Love It

This recipe has saved my sanity during many busy holiday seasons. While the chocolate melts perfectly in the crockpot I can wrap presents decorate or tackle my endless December to do list. Plus there's something so special about the way the sweet chocolate salty peanuts and cool mint come together. My friends always light up when they receive these as gifts.

Ingredients Needed

  • Salted Peanuts: 1 cup for a savory balance
  • Unsalted Peanuts: 1 cup for texture
  • White Chocolate Chips: 2 cups, high quality
  • Vanilla Almond Bark: 16 oz, broken into pieces
  • Crushed Candy Canes: 1 cup, plus extra for topping
  • Optional Mix-ins: Mini marshmallows, dried cranberries, crushed pretzels, holiday sprinkles, or toffee bits

Step-by-Step Instructions

Layer Ingredients
Add peanuts to the bottom of your crockpot. Layer white chocolate chips and almond bark pieces on top.
Melt the Mixture
Cover and cook on low for 1½–2 hours, stirring every 30 minutes until fully melted and smooth.
Mix in Peppermint
Stir in crushed candy canes, reserving some for garnishing the candies.
Form Candies
Drop spoonfuls of the mixture onto parchment-lined baking sheets. Sprinkle reserved candy cane pieces on top.
Cool and Set
Allow candies to set at room temperature for 2 hours or refrigerate for 30 minutes until firm.
A stack of white chocolate bark topped with crushed peppermint candies and nuts is served on a plate. Pin it
A stack of white chocolate bark topped with crushed peppermint candies and nuts is served on a plate. | cookingflavor.com

Pro Tips for Success

I've learned through trial and error that quality white chocolate makes all the difference in how smoothly it melts. My trick for perfectly crushed candy canes is popping them in a zip top bag and letting my kids gently crush them with a rolling pin. If your mixture ever looks too thick just a tiny splash of oil works wonders.

Serving Ideas

Every year I fill pretty holiday tins with these candies for teacher gifts and neighbors. They look so festive nestled in cellophane bags tied with ribbon. My cookie platters always include a pile of these sparkling treats and they're usually the first to disappear at holiday parties.

Storage Tips

These candies keep beautifully in an airtight container on my counter for those impromptu holiday visitors. When I'm really on top of things I make extra batches and freeze them they're just as perfect when thawed. Just remember to let them come to room temperature before serving for the best taste and texture.

Customization Ideas

Every Christmas I try something new with these candies. Last year I added crushed pretzels for extra crunch. My kids love sprinkling holiday shapes on top and dried cranberries add such pretty color. Sometimes I swap in different nuts or use dark chocolate chips mixed with the white it's hard to go wrong.

Final Thoughts

Making this Christmas candy has become one of our favorite holiday traditions. The way it fills the house with sweet minty aromas while we decorate or wrap gifts just feels magical. Whether you're making it for gifts or just to enjoy at home this recipe brings a little extra sparkle to the season.

A stack of white chocolate bark topped with crushed peppermint candies and chopped nuts, surrounded by scattered candy canes and nut pieces. Pin it
A stack of white chocolate bark topped with crushed peppermint candies and chopped nuts, surrounded by scattered candy canes and nut pieces. | www.cookingflavor.com

Frequently Asked Questions

→ How should I store this candy?
Store in an airtight container in the refrigerator for up to 2 weeks. You can also store at room temperature if it's not too warm, but refrigeration keeps it freshest.
→ Can I use different nuts?
Yes, you can substitute with almonds, cashews, or pecans. Just keep the total amount of nuts the same. Mixed nuts also work well in this recipe.
→ Why won't my chocolate melt smoothly?
White chocolate can be temperamental. Keep the heat on low and stir gently. If it starts to seize or become grainy, add a tablespoon of vegetable oil to help smooth it out.
→ Can I freeze this candy?
Yes, it freezes well for up to 3 months in an airtight container. Thaw in the refrigerator overnight before serving.
→ Can I make this without a crockpot?
You can melt the ingredients using a double boiler on the stove, stirring frequently. A slow cooker is preferred as it provides gentle, even heat.

Slow Cooker Candy

A festive candy made in your slow cooker combining creamy white chocolate with peanuts and crushed candy canes. Perfect for holiday gifting.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
By: Aicha

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: ~

Ingredients

01 1/2 Tablespoon butter.
02 2 ribs celery, diced.
03 3-4 large carrots, diced.
04 1 clove garlic, minced.
05 10 cups chicken stock or broth.
06 1 teaspoon salt, to taste.
07 1/2 teaspoon freshly ground black pepper, to taste.
08 1/8 teaspoon dried rosemary, to taste.
09 1/8 teaspoon dried sage.
10 1/8 teaspoon crushed red pepper flakes.
11 4 cups dry egg noodles, farfalle or other bite-size pasta.
12 3 cups rotisserie chicken.
13 1 teaspoon better than bouillon chicken flavor or chicken bouillon granules.

Instructions

Step 01

Melt butter in large enameled pot over medium-high heat. Add celery and carrots, sauté 3 minutes until slightly softened.

Step 02

Stir in minced garlic, cooking for 30 seconds until fragrant.

Step 03

Pour in chicken stock and season with rosemary, sage, red pepper flakes, salt, and pepper. Add bouillon as needed for flavor.

Step 04

Bring broth to boil. Add noodles or pasta, cooking until just al dente. Don't overcook store-bought noodles.

Step 05

Remove from heat when noodles are tender. Add rotisserie chicken and adjust seasonings as desired.

Step 06

Serve hot. Store leftovers in airtight container in refrigerator for 4-5 days.

Notes

  1. Using homemade stock is highly recommended for richer flavor.
  2. For gluten-free adaptations, use gluten-free egg noodles.
  3. Can be made ahead - prepare broth first, add noodles and chicken fresh when serving.
  4. Freezes well for up to 3 months.

Tools You'll Need

  • Enameled pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (noodles).
  • Eggs (egg noodles).
  • Dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 12 g
  • Total Carbohydrate: 24 g
  • Protein: 22 g