Ingredients You’ll Need
This recipe makes approximately 50–70 small clusters, depending on their size.
- 16 ounces (450 g) white almond bark or white melting wafers
- 12 ounces (340 g) semisweet chocolate chips
- 12 ounces (340 g) milk chocolate chips
- 16 ounces (450 g) dry-roasted salted peanuts
- 16 ounces (450 g) dry-roasted unsalted peanuts
- ½ cup (125 g) creamy peanut butter, optional
- Red and green sprinkles, optional
Ingredient tip: Almond bark and melting wafers are designed to melt smoothly and set firmly. Regular chocolate chips work too, although the finished candy may have a slightly different texture. For the best results, keep all utensils completely dry because even a small amount of water can cause melted chocolate to seize.
How to Make Crockpot Christmas Crack
Step 1: Add the Chocolate to the Slow Cooker
Make sure your slow cooker insert is clean and completely dry. Break the almond bark into smaller pieces and add it to the slow cooker along with the semisweet and milk chocolate chips.
If you want a stronger peanut butter flavor, add the optional peanut butter at this stage.
Keep the peanuts aside until the chocolate has melted. This makes it easier to achieve a smooth mixture before adding the crunchy ingredients.
Step 2: Melt the Chocolate
Cover the slow cooker and set it to LOW. Allow the chocolate to melt gradually for approximately 45 minutes to 1½ hours, depending on your appliance.
Stir every 15–20 minutes once the chocolate begins to soften. Scrape around the sides and bottom of the insert to help everything melt evenly.
Slow cookers vary in temperature, so watch the chocolate rather than relying only on the clock. Once the mixture is smooth, turn off the heat. Leaving chocolate over heat longer than necessary can cause it to scorch.
Step 3: Stir in the Peanuts
Add the salted and unsalted peanuts to the melted chocolate. Stir thoroughly until every peanut is coated.
Combining salted and unsalted peanuts helps balance the sweetness of the chocolate. If you prefer a saltier candy, use more salted peanuts; for a milder flavor, use more unsalted peanuts.
The mixture should be thick and chunky, with plenty of peanuts in each spoonful.
Step 4: Scoop Into Clusters
Line baking sheets or trays with parchment paper or wax paper suitable for candy setting.
Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared trays. Leave a little space between the clusters so they remain separate as they cool.
You can make small bite-sized candies for gift boxes or slightly larger clusters for a holiday dessert platter.
Step 5: Add Holiday Decorations
While the chocolate is still soft, sprinkle the clusters with red and green sprinkles for a festive Christmas appearance.
You can also add a few chopped peanuts or drizzle the finished candy with melted white chocolate once the clusters have set.
Decorations are optional, but they make the candy look especially attractive when packaged as a homemade gift.
Step 6: Let the Candy Set
Allow the clusters to cool at room temperature until firm, usually around 1–2 hours in a cool kitchen.
If the room is warm or you’re short on time, refrigerate the trays for approximately 30–60 minutes.
Once completely firm, gently remove the clusters from the paper and transfer them to an airtight container