This one’s for the chocolate-peanut butter lovers. It’s crazy easy.
Everything goes in the slow cooker, melts down together, and sets into soft, fudge-like drops that taste like candy store magic.
No oven. No stress. Just rich, creamy, sweet bites that melt in your mouth.
It’s a classic I’ve made for years when I want something quick, shareable, and always a hit. Let’s make it.
Why I Love This Recipe
This recipe is a classic for a reason. I’ve made it for potlucks, wrapped it up as gifts, and kept a secret stash in the freezer. Every time, it’s the same reaction: “Wait, YOU made this?” Yep, and it’s almost too easy.
- You don’t need an oven
- No candy thermometer
- One pot, one spoon, done
- It makes a big batch (so share or save)
- It tastes like a chocolate peanut butter cup turned into soft fudge
I first made this for a winter party when I didn’t have time for baking. Tossed it in the crockpot and forgot about it. The result? Gooey, sweet magic. And I’ve been hooked ever since.
Makes: about 60 bite-sized candies
Cook Time: 2 hours (plus 1–2 hours to set)
What You’ll Need
- 2 pounds almond bark (white vanilla candy coating), broken into chunks
- 4 ounces semi-sweet chocolate (baking bar or chips)
- 12 ounces milk chocolate chips
- 1 ½ cups creamy peanut butter
- 1 ½ cups lightly salted roasted peanuts
- 1 teaspoon pure vanilla extract
- Mini cupcake liners (about 60)
Tools Required
- Crockpot / Slow Cooker
- Rubber spatula or wooden spoon
- Small cookie scoop or spoon
- Mini cupcake liners
- Baking sheet or trays to hold candies while setting
- Measuring cups & spoons
Pro Tips
- Break your almond bark into small chunks so it melts evenly
- Don’t stir too early — let it melt slowly
- Use mini cupcake liners for neat, easy-to-handle candy
- Let them fully cool before storing, or they’ll stick
- Freeze extras in zip-top bags — they stay perfect for weeks
Substitutions and Variations
- Swap roasted peanuts for chopped pecans or almonds
- Use dark chocolate chips instead of milk chocolate for a richer flavor
- Want it chunkier? Stir in crushed pretzels or mini marshmallows at the end
- Try crunchy peanut butter for more texture
Make Ahead Tips
You can make these candies up to a week in advance. Just store in an airtight container at room temp or in the fridge. They freeze well too — just layer with wax paper in a sealed container or freezer bag.
Why This Recipe Works (Quick Science)
Slow cooking the chocolate and peanut butter together gives you a silky-smooth base without burning. The fats in peanut butter keep it creamy, while almond bark helps it set into that perfect soft-fudge texture. It’s a candy shortcut — no boiling sugar needed.
Common Mistakes
- Stirring too soon — it’ll get lumpy
- Using natural peanut butter — too oily and doesn’t set right
- Skipping the liners — these can get sticky if left loose
- Cooking too long — it’ll seize and harden
What to Serve With
These are rich and sweet, so they go great with:
- Hot coffee or milk
- Fresh fruit (like strawberries or bananas)
- A salty snack board (cheese, pretzels, crackers)
- Wrapped as gifts with tea or cocoa mix
FAQ
Can I double the recipe?
Yes, just make sure your crockpot is big enough and increase cook time slightly.
Can I use a microwave instead of a crockpot?
Yes! Microwave in 30-second bursts, stirring in between, until melted.
Do they need to be refrigerated?
Not unless your house is warm. Room temp is perfect.
Can I use crunchy peanut butter?
Yep! It gives them extra texture.
Cooking Instructions
Step 1: Add the almond bark and chocolates
Break 2 pounds of almond bark into small chunks and place in crockpot. Add 4 oz of semi-sweet chocolate and 12 oz of milk chocolate chips right on top.
Step 2: Add peanut butter and peanuts
Scoop in 1 ½ cups of creamy peanut butter and pour in 1 ½ cups of roasted peanuts over the chocolate. Do not stir.
Step 3: Cook on low for 2 hours
Cover the crockpot with the lid. Let everything melt slowly on LOW for 2 hours. Do not stir during this time.
Step 4: Stir until smooth and add vanilla
After 2 hours, uncover and stir everything together until smooth. Add 1 teaspoon of vanilla extract and stir again.
Step 5: Scoop into mini cupcake liners
Use a small cookie scoop or spoon to portion the warm candy into mini cupcake liners placed on a baking tray. Let them sit at room temp for 1–2 hours to firm up.
Leftovers and Storage
Once fully set, store in an airtight container at room temperature for up to 7 days. You can also freeze them for up to 2 months. Place wax paper between layers to keep them from sticking.
Conclusion
There’s something super satisfying about turning a handful of ingredients into candy shop-worthy bites with almost no effort. This Crockpot Peanut Butter Chocolate Candy is rich, sweet, and always a favorite. Make a batch, share some love, and let me know how they turned out in the comments — I’d love to hear what you think or help if you have any questions!
