
A cozy, no-bake holiday treat: salted peanuts enrobed in creamy white and dark chocolate, finished with toffee, festive sprinkles, and a touch of sea salt—made easy in the slow cooker.

This Christmas crock pot candy has been my quick-savings, crowd-pleasing answer for every last-minute holiday gathering. I first made this the year our oven quit the week before Christmas and I needed a no-bake treat that still felt special. The result was a glossy, crunchy cluster of lightly salted peanuts wrapped in a luxurious mix of white chocolate and a whisper of dark chocolate, with toffee for crunch and optional sprinkles so the kids can take part. It is the kind of sweet that disappears from the cookie plate first, and nobody seemed to mind that it took almost no fuss to prepare.
What makes this candy memorable is the textural contrast: crunchy, lightly salted peanuts, buttery toffee bits, and a creamy chocolate coating that firms to a tender snap. The peanut butter helps the chocolate cling to the nuts and adds depth so the candy never tastes one-note. I love making a few batches—one for gifting in little tins and another left in a communal bowl for party guests. It’s reliable, forgiving, and perfect for anyone who loves a mix of sweet and salty in holiday sweets.
I remember my kids gathering around the slow cooker, trying to sneak spoonfuls while I stirred. The smell of melting chocolate and peanut butter filled the kitchen, and everyone insisted on taste-testing the first drops. That instant family approval made this one of my reliable holiday staples.
My favorite detail is how a single pinch of sea salt transforms the flavor profile from cloyingly sweet to balanced. I also love sending tins of these to neighbors—the combination of salty peanuts and sweet chocolate seems to brighten anyone's day. Over the years I have refined timing for different crock pot brands: some small slow cookers run hot, so check after 45 minutes and reduce time if you notice rapid bubbling.
Store cooled clusters in an airtight container at room temperature for up to two weeks. To keep them visually pristine, separate layers with parchment paper. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container or resealable bag for up to three months. Thaw at room temperature for 30 to 60 minutes before serving. Avoid storing in humid environments as sugar bloom can cause a whitish film on the chocolate surface.
If you have nut allergies, swap peanuts for roasted pumpkin seeds or toasted pretzel pieces for crunch. Substitute almond or sunflower seed butter for peanut butter for a different flavor profile; note texture will vary slightly. For a dairy-free version, use dairy-free white and dark chocolate alternatives and confirm toffee bits are vegan. To make it less sweet, increase the ratio of dark chocolate to white chocolate by 2 ounces.
Serve as part of a holiday cookie tray, paired with coffee or mulled wine. For gifting, layer clusters in festive tins with tissue paper and a ribbon. Garnish individual pieces with a small dusting of finely grated orange zest for a citrusy lift, or press a whole almond into the top of each cluster for an elegant presentation. These also work well as edible place-setting favors wrapped in cellophane.
Chocolate-coated nut clusters are a cross-cultural indulgence, appearing in various forms from European pralines to American buckeyes. This crock pot adaptation is a modern convenience method born from the desire to create no-bake confections quickly during hectic holiday seasons. The addition of toffee echoes classic English confectionery traditions, while the white and dark chocolate pairing reflects contemporary American holiday palettes.
Change sprinkles and colors to match holidays: red and green for Christmas, pastel for spring, or gold and white for New Year celebrations. Add 1/2 teaspoon ground cinnamon or 1/4 teaspoon cardamom to the mixture for a warm winter spice note. For summer gatherings, fold in dried cherries and use a higher percentage dark chocolate to counteract humidity and sweetness.
Portion clusters into small snack bags for grab-and-go treats or assemble multiple batches at once and freeze. Use a measuring tablespoon or cookie scoop for consistent portions and faster plating. If preparing for a large event, melt in two crock pots simultaneously to speed production. Label containers with date and ingredient notes, especially when gifting to friends with dietary restrictions.
These simple clusters are a reminder that a few quality ingredients, a little patience, and a warm kitchen can create holiday magic. Encourage experimentation and make the recipe your own—change the mix-ins, try different chocolate ratios, and most importantly, share with people you love.
Melt on low and avoid high heat to prevent white chocolate from seizing; stir gently and often after the first hour.
Use a cookie scoop for consistent clusters and faster portioning.
Label gift tins with allergy information—this recipe contains peanuts and dairy unless substituted.
This nourishing christmas crock pot candy recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months.
Use dairy-free white and dark chocolate chips and confirm toffee bits are vegan-compatible.
This Christmas Crock Pot Candy recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place the entire jar (16 ounces) of lightly salted, dry-roasted peanuts into the bottom of a 4- to 6-quart crock pot and spread into an even layer.
Add 22 ounces white chocolate chips and 5 ounces dark chocolate chips over the peanuts. Add 1/2 cup creamy peanut butter in dollops and sprinkle 1/3 cup toffee bits on top.
Cover and cook on low for 60 minutes. Allow gentle, steady heat to melt white chocolate slowly and prevent scorching.
Uncover and stir thoroughly so chocolate and peanut butter coat the peanuts. If needed, cook an additional 30 minutes on low to ensure everything is fully melted and glossy.
Line sheet pans with parchment. Drop tablespoon-sized scoops onto the parchment. Immediately sprinkle with festive sprinkles and a pinch of sea salt if desired. Let cool and set 30-60 minutes.
Once set, store in an airtight container at room temperature for up to two weeks or freeze up to three months. Separate layers with parchment to prevent sticking.
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This recipe looks amazing! Can't wait to try it.
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