Chocolate, marshmallows, and peanuts all melted together into one gooey, crunchy, sweet bite.
That’s Crockpot Rocky Road Candy. It’s the easiest treat you’ll make this year — toss everything in, let it melt, stir, scoop, and chill.
That’s it. No oven. No mess. Just rich, chocolatey clusters of joy.
This one’s perfect for gifting, sharing, or just snacking straight from the fridge.
You can whip up a big batch and keep it simple or add your own twist.
Why I Love This Recipe
I first made this during a busy holiday season when I needed something fast, but special. My kitchen was a chocolate tornado, but this one recipe just worked. Everything went in one pot, and out came this sweet, rich, crunchy candy that looked like I bought it from a shop.
- Only takes 5 minutes of prep
- You don’t have to temper chocolate or turn on the oven
- The combo of salty peanuts and sweet marshmallows is addictive
- It keeps really well in the fridge for days
What You’ll Need
- 2 lbs chocolate almond bark, broken into chunks
- 12 oz semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 2 cups salted dry roasted peanuts
- 3 cups mini marshmallows
Pro Tips
- Chop the almond bark into small chunks so it melts faster and evenly
- Don’t stir until all the chocolate is fully melted, or it might seize up
- Use a cookie scoop for perfectly-sized candy clusters
- You can chill them faster by placing the trays in the fridge or freezer
- Line your trays with parchment paper so they don’t stick
Tools You’ll Need
- 6-quart crockpot or slow cooker
- Mixing spoon or silicone spatula
- Parchment paper
- Baking sheets or trays
- Cookie scoop or spoon
Substitutions and Variations
- Swap peanuts for almonds or chopped pecans
- Use dark chocolate chips for a deeper flavor
- Add ½ cup chopped dried cherries or cranberries
- Use crunchy peanut butter for extra texture
- For a fun twist, mix in crushed pretzels or toffee bits
Make Ahead Tips
You can make this candy up to a week in advance. Store it in an airtight container in the fridge so it stays firm and fresh. It also freezes well—just layer parchment between pieces.
Recipe & Instructions
Servings: Makes about 50 pieces
Cook Time: 1 hour 30 minutes (mostly hands-off)
Step 1: Add Chocolate to Crockpot
Add 2 lbs chocolate almond bark (broken into chunks) and 12 oz semi-sweet chocolate chips into the crockpot.
Step 2: Add Peanut Butter
Add 1 cup creamy peanut butter right on top of the chocolate.
Step 3: Cover and Melt
Cover and cook on LOW for 1 hour. Don’t stir. Just let it melt.
Step 4: Stir Until Smooth
After 1 hour, open the lid and stir the mixture until it’s fully smooth and melted.
Step 5: Stir in Peanuts
Add 2 cups salted dry roasted peanuts to the melted chocolate and stir well.
Step 6: Stir in Marshmallows
Add 3 cups mini marshmallows and gently stir until just combined. Don’t overmix—some marshmallows should stay whole.
Step 7: Scoop and Chill
Use a cookie scoop or spoon to drop candy onto parchment-lined trays. Let them cool at room temp, or refrigerate to set faster.
Step 8: Serve the Candy
Once the candy has fully set and cooled, gently peel each piece off the parchment paper and arrange them on a round plate or bowl for serving. You can lightly sprinkle some cocoa powder or add a few roasted peanuts on top.
Leftovers and Storage
Store in an airtight container at room temp for up to 1 week or in the fridge for 2 weeks. For longer storage, freeze for up to 3 months with parchment between layers to prevent sticking.
Why This Recipe Works (Quick Science)
Chocolate melts at a low temperature, which is why using a crockpot is perfect—it prevents burning. The almond bark contains stabilizers that help the candy set up firm, even at room temp. Adding the marshmallows last keeps them from totally melting, so you get that chewy texture in every bite.
Common Mistakes
- Stirring too early: Let the chocolate melt fully before touching it
- Overmixing marshmallows: Stir just enough so some marshmallows stay whole
- Using raw nuts: Always use roasted nuts for the best flavor and crunch
- Not chopping bark: Big chunks of bark take longer to melt and might burn
What to Serve With
- A cold glass of milk or hot cocoa
- Crushed over vanilla ice cream
- Packed in a holiday tin as a homemade gift
- Added to a dessert charcuterie board with cookies and fruit
FAQ
Can I use all chocolate chips instead of almond bark?
You can, but the candy may not set as firmly without the almond bark’s stabilizers.
Can I make this in the microwave?
Yes! Melt the chocolate and peanut butter in short bursts, stirring often, then stir in the peanuts and marshmallows.
Does it have to be refrigerated?
Only if your kitchen is warm. Otherwise, room temp in an airtight container is fine.
Can I double this recipe?
Yes, if your crockpot is large enough. It stores well, so it’s great for making in bulk.
