Can I use chocolate chips instead of peanut butter chips?

Yes, absolutely. While peanut butter chips add a creamy nuttiness and a lighter color, chocolate chips work just as well. You can even mix in butterscotch or white chocolate chips for variety.

Can this candy be made in the microwave?

If you're short on time, yes. Combine the ingredients in a microwave-safe bowl and heat in 15-second intervals , stirring in between. Be careful, though—chocolate can burn fast in the microwave. This method works, but the crockpot is safer and yields smoother results.

Can I substitute peanut butter with other nut butters?

Yes, you can use almond butter, cashew butter, or even sunflower seed butter if you’re avoiding nuts. Just make sure it’s creamy, not chunky, so it melts smoothly into the candy.

Chocolate Peanut Butter Candy: The Easiest Crockpot Treat You’ll Crave All Year

Chocolate Peanut Butter Candy

Print Recipe

Chocolate Peanut Butter Crockpot Candy is a rich, sweet treat made with roasted peanuts, peanut butter chips, milk chocolate, and almond bark, all melted together in a slow cooker. Perfect for holidays or homemade gifts, it’s an easy, hands-off dessert with a creamy, crunchy texture.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 105 minutes
Total Time: 115 minutes
Yield: 35 candies
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

32 ounces dry roasted salted peanuts
10 ounces peanut butter chips
24 ounces chocolate almond bark, chopped
12 ounces milk chocolate chips
1/2 cup creamy peanut butter
1 tablespoon red and green nonpareil sprinkles (optional)

Instructions

Add the peanuts, peanut butter chips, chopped almond bark, milk chocolate chips, and peanut butter to a 6-quart crockpot.
Place a clean tea towel or paper towel on top of the crockpot and then secure the lid over it.
Cook on low for 1 hour without stirring.
After 1 hour, stir the mixture, then replace the towel and lid.
Continue to stir every 15 minutes until the chocolate and peanut butter chips are fully melted and smooth (usually takes 2 to 3 more 15-minute intervals).
Lay out wax paper or parchment paper on a flat surface.
Use a 2-tablespoon cookie scoop to drop the candy mixture onto the paper in mounds.
Immediately sprinkle with nonpareil sprinkles while the candy is still wet.
Let the candy set at room temperature or refrigerate for about 1 hour to firm up.
Store in an airtight container in a cool, dry place.

Notes

You can substitute peanut butter chips with chocolate, butterscotch, or caramel chips.
Any type of creamy nut butter can be used instead of peanut butter (e.g., almond or cashew butter).
Try variations with shredded coconut, chopped soft caramels, or crushed candy canes for added flavor.

Find it online: https://www.cookwithbenchi.com/chocolate-peanut-butter-candy/