Crockpot Christmas Crack
Crockpot Christmas Crack
Ingredients
- 16 ounces unsalted dry roasted peanuts
- 16 ounces roasted and salted cocktail peanuts
- 12 ounces mini semi-sweet chocolate chips
- 11 1/2 ounces milk chocolate chips
- 10 ounces Reese's peanut butter chips
- 1 pound vanilla candy coating, also referred to as almond bark
- 1/4 cup red and green sprinkles, for garnish, as needed
Instructions
- 1
Add the entire 16 ounces of unsalted dry roasted peanuts to a large slow cooker.
⏱️ 1 min
- 2
Add the entire 16 ounces of roasted and salted cocktail peanuts to the slow cooker.
⏱️ 1 min
- 3
Stir the peanuts briefly with a spatula to combine them.
⏱️ 1 min
- 4
Pour in the entire 12-ounce bag of mini semi-sweet chocolate chips, spreading them evenly over the peanuts.
⏱️ 1 min
- 5
Add the entire 11 1/2-ounce bag of milk chocolate chips on top of the semi-sweet chips.
⏱️ 1 min
- 6
Distribute the entire 10-ounce bag of Reese's peanut butter chips over the chocolate chips.
⏱️ 1 min
- 7
Stir the chips and peanuts together with the spatula until just combined.
⏱️ 2 min
- 8
Break the 1 pound of vanilla candy coating (almond bark) into several smaller pieces and place them on top of the mixture in the slow cooker.
⏱️ 2 min
- 9
Cover the slow cooker with its lid and set it to the "low" heat setting. Cook for 2 hours.
⏱️ 120 min
- 10
After 2 hours, remove the lid. The candy coating and chocolate chips should be melted. Stir the mixture thoroughly with the spatula until all ingredients are well combined and coated.
⏱️ 3 min
- 11
Replace the lid and continue cooking on low for another 30 minutes.
⏱️ 30 min
- 12
Once cooked, use an ice cream scoop to portion the warm, gooey mixture into individual paper cupcake cups arranged on a tray.
⏱️ 10 min
- 13
While the candy is still warm and before it completely cools and hardens, sprinkle with red and green sprinkles for a festive touch.
⏱️ 1 min
- 14
Allow the candies to cool completely and harden before serving. This will take approximately 1 hour.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Christmas Crack
Ingredients
- 16 ounces unsalted dry roasted peanuts
- 16 ounces roasted and salted cocktail peanuts
- 12 ounces mini semi-sweet chocolate chips
- 11 1/2 ounces milk chocolate chips
- 10 ounces Reese's peanut butter chips
- 1 pound vanilla candy coating, also referred to as almond bark
- 1/4 cup red and green sprinkles, for garnish, as needed
Instructions
- 1
Add the entire 16 ounces of unsalted dry roasted peanuts to a large slow cooker.
⏱️ 1 min - 2
Add the entire 16 ounces of roasted and salted cocktail peanuts to the slow cooker.
⏱️ 1 min - 3
Stir the peanuts briefly with a spatula to combine them.
⏱️ 1 min - 4
Pour in the entire 12-ounce bag of mini semi-sweet chocolate chips, spreading them evenly over the peanuts.
⏱️ 1 min - 5
Add the entire 11 1/2-ounce bag of milk chocolate chips on top of the semi-sweet chips.
⏱️ 1 min - 6
Distribute the entire 10-ounce bag of Reese's peanut butter chips over the chocolate chips.
⏱️ 1 min - 7
Stir the chips and peanuts together with the spatula until just combined.
⏱️ 2 min - 8
Break the 1 pound of vanilla candy coating (almond bark) into several smaller pieces and place them on top of the mixture in the slow cooker.
⏱️ 2 min - 9
Cover the slow cooker with its lid and set it to the "low" heat setting. Cook for 2 hours.
⏱️ 120 min - 10
After 2 hours, remove the lid. The candy coating and chocolate chips should be melted. Stir the mixture thoroughly with the spatula until all ingredients are well combined and coated.
⏱️ 3 min - 11
Replace the lid and continue cooking on low for another 30 minutes.
⏱️ 30 min - 12
Once cooked, use an ice cream scoop to portion the warm, gooey mixture into individual paper cupcake cups arranged on a tray.
⏱️ 10 min - 13
While the candy is still warm and before it completely cools and hardens, sprinkle with red and green sprinkles for a festive touch.
⏱️ 1 min - 14
Allow the candies to cool completely and harden before serving. This will take approximately 1 hour.
⏱️ 60 min