Sweet and Salty Crock Pot Candy – Crock pot candy is a holiday tradition at our house. This version is laced with buttery toffee bits and crispy pretzels giving it an amazing sweet and salty twist. The original recipe for crock pot candy recipe was given to me by a co-worker many moons ago and I have looked forward to making it every single year since. What’s special about making it in your slow cooker? Well, you can layer the ingredients and let the slow cooker do the rest. I often layer the ingredients the night before I want to make the candy and turn on the slow cooker in the morning while I get the kids off to school. The crock pot gently melts the candy and lightly toasts the nuts giving them a unique flavor.
Through the years of making these candy clusters, I’ve experimented with many different mix-ins just for fun and to keep things interesting. If you choose to use liners, I recommend that you put them into muffin tins to 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. The toffee bits and broken pretzels mixed into the melted chocolate gives these candy clusters an irresistible twist. It’s a spectacular way to update a classic.
See it a Whatcha Crockin? here
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.