I can never resist a candy that brings crunchy, salty, chocolatey sweetness to every holiday tray. This crockpot candy is the kind of treat that disappears fast, so you may want to claim a few pieces early.

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I am obsessed with this easy crockpot candy because it hits that salty-sweet crunch I want on every holiday tray. I love the way almond bark turns rich and snappy around broken mini pretzels, with little pockets of chocolatey, peanutty chaos in every bite.

But honestly, I do not save it for Christmas. I want it at parties, movie nights, random Tuesdays, whatever.

It looks like I fussed, tastes like the good stuff from a candy counter, and disappears way too fast. And that is exactly my kind of treat.

Simple, loaded, messy in the best way, and dangerously snackable.

Ingredients

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Almond bark melts smooth and keeps everything snappy once the candy sets.
Milk chocolate chips bring that sweet, cozy flavor everyone grabs first.
Semi sweet chips balance the sweetness so it’s not totally over the top.
Sweetened condensed milk makes it creamy, rich, and honestly a little fudgy.
Peanut butter adds protein-ish energy, but let’s not call this health food.
Broken pretzels give salty crunch, which makes every bite more fun.
Salted peanuts add a classic candy-shop vibe and a sturdy little crunch.
Pecans or walnuts make it taste homemade, nutty, and kind of fancy.
Mini M&Ms add color, sweetness, and that cute party snack feel.
Plus, kosher salt wakes everything up so the chocolate doesn’t taste flat.

Ingredient Quantities

Almond bark 24 ounces (two 12 ounce packages)

Milk chocolate chips 12 ounces

Semi sweet chocolate chips 12 ounces

Sweetened condensed milk 1 (14 ounce) can

Creamy peanut butter 1 cup

Mini pretzels 2 cups, roughly broken

Salted peanuts 1 cup, chopped if large

Chopped pecans or walnuts 1 cup

Mini M&M candies 1 cup

Kosher salt 1/2 teaspoon

How to Make this

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1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly spray the paper with nonstick spray.

2. Place 24 ounces almond bark, 12 ounces milk chocolate chips, 12 ounces semisweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, and 1 cup creamy peanut butter into the crockpot.

3. Set the crockpot to low and cover; stir every 15 to 20 minutes until the mixture is completely melted and smooth, about 45 to 60 minutes total.

4. Remove the lid and stir in 1/2 teaspoon kosher salt until evenly distributed.

5. Stir in 2 cups roughly broken mini pretzels, 1 cup salted peanuts, and 1 cup chopped pecans or walnuts until everything is evenly coated.

6. Reserve about 1/2 cup of mini M&M candies, then fold the remaining mini M&M candies into the mixture.

7. Pour the hot candy mixture into the prepared pan, spreading it evenly with a spatula, then sprinkle the reserved mini M&M candies over the top and press gently to adhere.

8. Refrigerate until fully set, at least 2 hours, then use the parchment overhang to lift the slab from the pan and break or cut into bite sized pieces.

Equipment Needed

1. 9×13 inch baking pan
2. Parchment paper
3. Nonstick cooking spray
4. Crockpot (slow cooker)
5. Heatproof silicone spatula for stirring and spreading
6. Long-handled wooden spoon or heatproof spoon for stirring
7. Measuring cups and measuring spoons
8. Cutting board and chef knife for chopping nuts and breaking pretzels
9. Can opener for the sweetened condensed milk
10. Refrigerator or large flat surface for cooling and setting

FAQ

How long does the candy keep and where should I store it? Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Can I make this in a double boiler or microwave instead of a crockpot? Yes. Melt the chocolate and condensed milk over low heat in a double boiler or in short bursts in the microwave, stirring frequently, then proceed with mix-ins.

My chocolate seized while melting. What can I do? If it thickens, stir in 1 to 2 teaspoons of vegetable oil or an extra tablespoon of condensed milk to loosen the mixture.

Can I use natural peanut butter? Natural peanut butter is thinner and oil may separate; use creamy stabilized peanut butter for best texture or stir well before adding.

How do I prevent the M&Ms from bleeding color? Fold most M&Ms in at the end when the mixture is cooler and reserve extras for topping, or press them into the surface after spreading the candy.

Can I swap almond bark for other chocolate? Yes. Use an equal weight of good quality melting wafers or additional chocolate chips, but tempering or refrigeration may be needed for best snap.

Is there a way to make this less sweet? Reduce the amount of milk chocolate chips by 4 ounces and add 4 ounces of dark chocolate chips to balance sweetness.

Easy Crockpot Candy Recipe Substitutions and Variations

Almond bark: white chocolate chips mixed with 1 teaspoon vegetable shortening to smooth, candy melts, compound coating wafers, or high quality couverture chocolate
Milk chocolate chips: chopped milk chocolate bar, semisweet chips for less sweetness, vegan/dairy free chocolate chips
Creamy peanut butter: almond butter, sunflower seed butter for nut allergies, cashew butter, or crunchy peanut butter for texture
Mini pretzels: broken pretzel sticks, crushed potato chips for salty crunch, graham cracker pieces for a sweeter note, toasted bread crumbs for neutral crunch

Pro Tips

1. Warm everything first: let the almond bark and chips sit at room temperature for 30 minutes so they melt evenly and you avoid grainy clumps.

2. Stir gently and often once melting starts to keep the chocolate smooth. Scrape the sides and bottom so nothing scorches or sets into thick bits.

3. Add the salt at the end and taste before pouring. A tiny bit more salt can make the chocolate and peanut butter really pop if your mix tastes flat.

4. Press toppings in while the slab is still hot but not scorching. That helps them stick without sinking, and the cooled slab breaks into cleaner pieces.

5. Store in an airtight container between layers of parchment at room temperature for a softer bite, or refrigerate for firmer pieces. Bring refrigerated pieces to room temperature for 10 minutes before serving so the flavors open up.

Easy Crockpot Candy Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

539

kcal

Equipment: 1. 9×13 inch baking pan
2. Parchment paper
3. Nonstick cooking spray
4. Crockpot (slow cooker)
5. Heatproof silicone spatula for stirring and spreading
6. Long-handled wooden spoon or heatproof spoon for stirring
7. Measuring cups and measuring spoons
8. Cutting board and chef knife for chopping nuts and breaking pretzels
9. Can opener for the sweetened condensed milk
10. Refrigerator or large flat surface for cooling and setting

Ingredients

Almond bark 24 ounces (two 12 ounce packages)
Milk chocolate chips 12 ounces
Semi sweet chocolate chips 12 ounces
Sweetened condensed milk 1 (14 ounce) can
Creamy peanut butter 1 cup
Mini pretzels 2 cups, roughly broken
Salted peanuts 1 cup, chopped if large
Chopped pecans or walnuts 1 cup
Mini M&M candies 1 cup
Kosher salt 1/2 teaspoon

Directions

Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly spray the paper with nonstick spray.
Place 24 ounces almond bark, 12 ounces milk chocolate chips, 12 ounces semisweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, and 1 cup creamy peanut butter into the crockpot.
Set the crockpot to low and cover; stir every 15 to 20 minutes until the mixture is completely melted and smooth, about 45 to 60 minutes total.
Remove the lid and stir in 1/2 teaspoon kosher salt until evenly distributed.
Stir in 2 cups roughly broken mini pretzels, 1 cup salted peanuts, and 1 cup chopped pecans or walnuts until everything is evenly coated.
Reserve about 1/2 cup of mini M&M candies, then fold the remaining mini M&M candies into the mixture.
Pour the hot candy mixture into the prepared pan, spreading it evenly with a spatula, then sprinkle the reserved mini M&M candies over the top and press gently to adhere.
Refrigerate until fully set, at least 2 hours, then use the parchment overhang to lift the slab from the pan and break or cut into bite sized pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.