If you’re looking for a festive, easy treat that tastes like a holiday hug, this Crockpot Mint Chocolate Candy is it.
You just toss everything into the slow cooker, melt it all together, scoop it out, and boom — minty chocolate goodness that’s perfect for gifts or snacking.
I’ve been making this every December for years, and it’s a hit every time.
No baking. No stress. Just smooth chocolate with a cool mint kick.
Why I Love This Recipe
This recipe is one of my go-tos when the holidays hit. It’s simple, super tasty, and always looks like I spent way more time on it than I did.
- You only need a few ingredients
- It’s made right in the crockpot — no fancy tools
- The minty chocolate flavor is perfect for winter
- Great for parties, gifts, or just munching while watching movies
- It stores really well and can be made ahead of time
What You’ll Need
- 1 (12 oz) bag of semi-sweet chocolate chips
- 1 (12 oz) bag of white chocolate chips
- 1 (10 oz) bag of Andes Creme de Menthe baking chips
- 1 tablespoon coconut oil
- ½ teaspoon peppermint extract
- ¼ cup crushed peppermint candies (for topping)
Pro Tips
- Use a liner in your crockpot or spray it well for easier cleanup.
- Stir every 20–30 minutes so it melts evenly and doesn’t burn on the edges.
- Don’t skip the peppermint extract — it’s the secret to that strong minty flavor.
- Let the candy cool fully before storing so it doesn’t get sticky.
- You can scoop it out with a cookie scoop for perfect round pieces.
Tools You’ll Need
- Crockpot (slow cooker)
- Rubber spatula or spoon
- Parchment paper
- Baking sheet or tray
- Measuring spoons
- Cookie scoop or spoon
Substitutions and Variations
- Swap Andes chips for chopped mint chocolate bars if needed.
- Use milk chocolate chips instead of semi-sweet for a sweeter version.
- Skip the peppermint candy topping if you want a smoother texture.
- Add sprinkles for a more festive look.
Make Ahead Tips
You can make this candy up to 1 week in advance. Just store it in an airtight container in a cool place. No need to refrigerate.
Cooking Time & Servings
Cook Time: 1.5 to 2 hours on LOW
Makes: About 30 small pieces
Recipe & Instructions
Step 1: Add all chocolate chips to crockpot
Add 1 (12 oz) bag of semi-sweet chocolate chips, 1 (12 oz) bag of white chocolate chips, and 1 (10 oz) bag of Andes Creme de Menthe chips to the bottom of the crockpot. Sprinkle 1 tablespoon of coconut oil over the top.
Step 2: Cook on LOW and stir every 30 minutes
Turn the crockpot to LOW and let the chocolate melt for 1.5 to 2 hours. Stir every 30 minutes using a spatula to keep things smooth and prevent burning.
Step 3: Add peppermint extract and stir again
Once everything is fully melted and smooth, stir in ½ teaspoon of peppermint extract and mix until fully blended.
Step 4: Scoop onto parchment-lined tray
Line a baking sheet with parchment paper. Use a spoon or small cookie scoop to drop small rounds of the melted chocolate mixture onto the sheet.
Step 5: Sprinkle crushed peppermint on top
Before the chocolate cools, quickly sprinkle about ¼ cup of crushed peppermint candies over the top of each scoop.
Step 6: Let cool completely
Let the candy cool on the counter for 2 hours, or chill in the fridge for 30–45 minutes until firm. Then remove and place in a bowl for serving or storage.
Leftovers & Storage
Store leftovers in an airtight container at room temperature for up to 1 week. You can also refrigerate if your kitchen is warm — just bring them to room temp before serving for the best texture.
Why This Recipe Works (Quick Science)
Melting the chocolate slowly in the crockpot prevents scorching, which keeps it smooth and creamy. The mix of white and semi-sweet chocolate balances the sweetness, while the coconut oil helps everything set with a nice snap. The peppermint extract spreads evenly once stirred into the warm chocolate, giving every bite that cool, minty flavor.
Common Mistakes
- Cooking on high: This can burn the chocolate — always use LOW.
- Not stirring: Skipping the stir can leave you with uneven melted spots or scorched edges.
- Adding extract too early: It can evaporate if added before the chocolate is fully melted.
- Skipping parchment: Makes cleanup way harder.
What to Serve With
- Hot cocoa or peppermint mocha
- A festive dessert board with cookies and chocolate bark
- Pack in gift bags with a candy cane and ribbon
- Serve with coffee or tea for a sweet after-dinner bite
FAQ
Can I use just one type of chocolate?
Yes! Just make sure it adds up to around 24 oz of chocolate total.
Can I make this without peppermint extract?
You can, but the mint flavor will be a lot milder. The Andes chips help, but the extract gives it that extra boost.
Can I double the recipe?
Yes, but be sure your crockpot is big enough and stir a little more often.
How do I crush peppermint candies?
Put them in a zip-top bag and smash gently with a rolling pin or the bottom of a pan.
Do I need coconut oil?
It helps with texture and setting, but you can skip it if needed — the candy will still turn out, just slightly softer.
