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Whipping up this slow cooker Christmas treat couldn’t be easier. You get a tasty mix of sweet, salty, and minty flavors, all in one festive bite. Melt together white chocolate, peanuts, and crushed candy canes right in your crockpot, swap in whatever extras you want, and let it do its thing. It’s the perfect snack for holiday gift swaps—or just to munch on yourself. You'll love the creamy, crunchy combo and how simple it is to make.
Irresistible Reasons to Try This
The best part about this sweet is how your slow cooker does almost all the work. White chocolate and cool peppermint make it taste just like the holidays. Using both regular and salted nuts nails that awesome sweet-and-salty vibe. Change it up however you want, toss in your favorite extras, and you've got a homemade present folks actually want.
Christmas Candy: What You’ll Need
- Base Ingredients:
- 1 cup crushed candy canes
- 16 oz vanilla almond bark
- 2 cups good-quality white chocolate chips
- 1 cup unsalted peanuts
- 1 cup salted peanuts
- Extras to Toss In (Pick What You Like):
- Toffee pieces
- Holiday sprinkles
- Crushed pretzels
- Dried cranberries
- Mini marshmallows
- What You’ll Need on Hand:
- Mixing spoons
- Baking sheets
- Parchment paper
- Crockpot or slow cooker
How to Make It Step by Step
- Let Everything Cool
- Let candies sit for about 2 hours on your counter or 30 minutes in the fridge, just until firm.
- Shape the Snacks
- Drop big spoonfuls onto baking sheets covered with parchment and sprinkle more peppermint on top.
- Stir in Crushed Candy Canes
- Mix in most of your crushed candy canes, saving a handful for garnish.
- Melt Together
- Turn crockpot to low for about 1 ½ to 2 hours, stirring every so often. You want everything smooth.
- Stack the Ingredients
- Start by tossing in the peanuts at the bottom, then pile on the chocolate chips and pop in the broken-up almond bark.
Smart Tricks for Awesome Results
Stick with top-notch white chocolate so it melts like a dream. Just peek under the lid when stirring—don’t keep opening it for no reason. Always grab parchment, not wax paper, for lining pans. For crushing candy canes, a food processor or a heavy zip bag and something to whack works great. Too gooey? Splash in a teaspoon of veggie oil.
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Ways to Share and Enjoy
Wrap your chocolates in cute cellophane bags or load them into cheerful tins for easy gifts. Stack the pieces with parchment between them in a pretty box. Add to your holiday cookie tray for extra color and crunch. These are great for Christmas parties or teacher thank-yous. Make a double batch so you’ve always got last-minute treats on hand.
Keeping Them Fresh and Prepping Ahead
They’ll stay good for a week on the counter in an airtight box. Pop them in the fridge and you’ll get up to two weeks. Freeze for three months, just use a freezer-safe box. Let them sit out to lose the chill before digging in. Keep away from hot spots or sunlight so they don’t melt into a mess.
Frequently Asked Questions
- → Why use both salted and unsalted peanuts?
- Mixing them helps keep the candy sweet but with a touch of salt for balance.
- → What is almond bark?
- It's a candy coating made with veggie oils instead of cocoa butter. Melts easily and firms up great for treats.
- → Why melt in a slow cooker?
- A slow cooker heats gently so you don't scorch or dry out your chocolate. It really saves you from burning it.
- → How should I store this candy?
- Keep your treats in an airtight jar somewhere cool. Fridge works, but let them warm up a bit before eating.
- → Can I use different nuts?
- Go for it—swap in cashews or almonds if you want, but peanuts just hit that classic note.