Sweet and Salty Crock Pot Candy is a holiday tradition at our house. This variation is laced with buttery toffee bits and crisp pretzels giving it an amazing sweet and salty twist. It’s as simple as popping everything into the crock pot and letting it do the melting for you. After it sets, I like to package in goodie bags and share with friends and neighbors during the holidays.
Easy Sweet and Salty Crock Pot Candy Recipe
The original recipe for crock pot candy recipe was given to me by a coworker many moons ago and I have looked forward to making it every single year since. What’s special about making it in your crock pot? Well, you can layer the ingredients and let it do the rest. I often layer the ingredients the night before I want to make the candy and turn on the crock pot in the morning while I get the kids off to school. The crock pot gently melts the ingredients together and it lightly toasts the nuts giving them a unique flavor.
How to Make the Best Sweet and Salty Crockpot Candy Recipe
For this candy, the toffee bits and broken pretzels mixed into the combination of warm chocolate gives these candy clusters an irresistible twist. It’s a spectacular way to update a classic.
- Ingredients you’ll need to make homemade Sweet and Salty Crock Pot Candy: Dry roasted peanuts, salted party peanuts, semi-sweet chocolate chips, German chocolate, chocolate almond bark, vanilla almond bark, toffee bits (bits-o-brickle) and pretzel sticks.
- Kitchen gadgets you’ll need: A large crockpot, measuring cups, sharp knife and cutting board, a large rubber spatula or spoon for stirring, an ice cream scoop and two muffin pans with festive liners of choice.
- It’s important to know your appliance and how quickly or slowly it cooks. If you have an older slow cooker, they tend to cook hotter than more recently made appliances so it will melt more quickly. Keep an eye on it to make sure it doesn’t burn.
- When dividing the chocolate between the muffin cups, work quickly.
- Through the years of making these candy clusters, I’ve experimented with many different mix-ins just for fun and to keep things interesting. You could also add raisins, chopped cookies or any dried fruit that you enjoy.
- If you choose to use paper liners, I recommend that you put them into muffin tins prior to filling with the warm chocolate. Doing so will help the candy keep it’s shape as it sets-up. The liners will easily peel off and leave the imprint much like a Reese’s cup.
- You can make this candy into as small or large a cluster as you like. If you’d like to yield more servings, use mini muffin pans and liners to double the amount.
- Store Sweet and Salty Crockpot Candy at room temperature in an airtight container for up to 2 weeks, possibly even longer.
More Easy Candy Recipes and Sweet Holiday Treats to Make
The holidays are filled with sweets in all shapes, sizes and forms, More easy sweet treats you may also like to try:
- Easy Saltine Toffee with pecans and English toffee bits can be broken into any size pieces you like.
- Sweet and Salty Candy Clusters can be given as gifts when packaged in pretty holiday tins.
- These buttery Pecan Balls are a holiday must-make.
- Caramel Toffee Cashew Clusters are drizzled with warm chocolate.
- Two bite Pecan Tassies are a cross between a cookie and pecan pie.
- You can whip-up a batch of Microwave Fudge in no time flat.
- White Chocolate Peppermint from The Slow Roasted Italian.
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Helpful Kitchen Items:
Sweet and Salty Crock Pot Candy
- 1 16 oz dry roasted peanuts
- 1 10 oz lightly salted peanuts
- 2 cup semi sweet chocolate chips
- 1 4 oz German chocolate, roughly chopped
- 1 24 oz chocolate flavored almond bark, roughly chopped
- 1 24 oz vanilla flavored almond bark, roughly chopped
- 1 cup toffee bits divided
- 1 cup broken pretzel sticks
- In an oval 6 quart slow cooker, layer the ingredients in the order given. (Peanuts, chocolate chips, German chocolate, chocolate almond bar, vanilla almond bar)
- Reserve the toffee bits and pretzels to mix-in at the end.
- Cover and cook on low for 2-3 hours OR until melted. (Check it at 2 hours}
- Uncover and stir well. Add 2/3 cup toffee bits and 1 cup broken pretzel pieces.
- Use a 2 oz ice cream scoop or 2 Tbsp to drop into festive cupcake liners or onto wax paper.
- Sprinkle the tops with the remaining toffee bits. Cool completely.
- Store in an airtight container at room temperature for up to 1 week.