Description
This easy Crockpot Christmas Crack Recipe makes rich, chewy holiday peanut clusters with chocolate, peanut butter, and almond bark.
Ingredients
Scale
- 1 (16 oz) jar unsalted dry roasted peanuts
- 1 (16 oz) jar salted dry roasted peanuts
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (12 oz) bag milk chocolate chips
- 2 (10 oz) bags peanut butter chips
- 2 (1 lb) packages white almond bark (broken into chunks)
- Festive holiday sprinkles (optional)
Instructions
- Prepare the Crockpot:
Set your slow cooker to low and lightly spray with nonstick spray (optional, but helpful). - Layer in the ingredients:
Add peanuts first, creating a base layer. Scatter chocolate chips, peanut butter chips, and almond bark chunks on top. Do not stir yet. - Cook low and slow:
Cover and cook on low for 1½–2 hours. Check halfway through to ensure nothing is burning around the edges. - Stir the melted mixture:
Once everything is soft and glossy, stir thoroughly until smooth and fully combined. - Scoop the candy:
Drop spoonfuls onto parchment-lined baking sheets. You can make smaller or larger clusters depending on preference. - Decorate (optional):
Add holiday sprinkles before the candy sets. - Cool and set:
Allow clusters to cool at room temperature, or place them in the refrigerator for faster setting. - Serve or store:
Once firm, transfer to airtight containers or gift tins.
Notes
Do not cook on high—the chocolate may scorch.
For smaller batches, halve the recipe (but keep the layering order).
Almond bark melts more smoothly than white chocolate chips, which can seize—don’t substitute.
Add sprinkles immediately; the candy sets fast.
For a saltier bite, add an extra handful of salted peanuts.