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Making Christmas candy in your slow cooker combines crunchy, tangy, and cool mint tastes into one holiday sweet. Mixing white chocolate with nuts and peppermint bits, this no-fuss treat needs hardly any work but turns out amazing. It's great for giving away during festivities or just enjoying yourself – you'll love how the smooth chocolate works with the crispy bits.
What Makes This Sweet So Special
Your slow cooker handles most of the job in this candy recipe, which is fantastic when you're running around during the holidays. White chocolate meets mint for that Christmas taste we all crave, and the mix of salty and plain nuts creates just the right flavor balance. You can throw in whatever extras you want, and it makes a thoughtful handmade present that folks will be thrilled to get.
What You'll Need For This Treat
- Main Mixture:
- 1 cup salty peanuts
- 1 cup plain peanuts
- 2 cups premium white chocolate chips
- 16 oz vanilla almond bark
- 1 cup smashed candy canes
- Fun Additions:
- Tiny marshmallows
- Dried cranberries
- Broken pretzels
- Festive sprinkles
- Toffee chunks
- Tools You'll Want:
- Slow cooker
- Parchment paper
- Cookie sheets
- Stirring utensils
Easy Preparation Method
- Stack Your Stuff
- Put peanuts in the slow cooker first. Add white chocolate chips and broken almond bark on the nuts.
- Heat Everything Up
- Put the lid on and cook on low for 1½-2 hours, giving it a stir every half hour until it's all melty and smooth.
- Mix In Mint
- Add most of your crushed candy canes, but save some for the top.
- Shape Your Candy
- Scoop dollops onto baking sheets lined with parchment. Sprinkle the leftover candy cane bits on top.
- Let It Harden
- Leave it out for 2 hours or stick it in the fridge for 30 minutes until firm.
Tricks For The Best Results
Always go for better white chocolate since it melts nicer. Don't keep checking under the lid while it's melting. Always use parchment on your trays, not wax paper. Smash those candy canes in a food processor or zip bag to get even bits. A tiny bit of veggie oil works wonders if your mix gets too stiff.
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Wonderful Ways To Share
Pop these treats in pretty see-through bags or holiday containers as gifts. Put them between parchment sheets in fancy boxes. Add them to plates of Christmas cookies. They're ideal for holiday get-togethers or presents for teachers. You might want to make several batches during December for quick gifts.
Keeping It Fresh
These will stay good in a sealed container at room temp for about a week. Pop them in the fridge and they'll last two weeks. Want to save them longer? Freeze for up to 3 months in a good container. Just let them warm up before you eat them. Keep them away from warm spots so they don't turn into goo.
Frequently Asked Questions
- → Why mix salted and unsalted peanuts?
- It creates a tasty balance with the salted peanuts enhancing the sweetness of the chocolate.
- → What exactly is almond bark?
- It’s a smooth-melting candy coating made with vegetable fats. Perfect for making candies.
- → Why use a slow cooker for melting?
- It keeps the temperature consistent, so the chocolate doesn’t get scorched or lumpy.
- → What’s the best way to store them?
- Pop them in a sealed container and keep them cool. Refrigeration works too—just let them warm slightly before eating.
- → Can I switch out the peanuts?
- Sure, swap peanuts for cashews or almonds if you’d like. Peanuts are classic, though!