Slow-cooker candy is the kind of low-effort, high-reward treat every home cook should have up their sleeve. It’s a cozy, hands-off method that melts chocolate gently, coats crunchy mix-ins evenly, and turns out shiny, satisfying clusters that look as good as they taste. In about 45 minutes, you’ll have a small-batch sweet perfect for gifting, nibbling after dinner, or pairing with coffee.
Because this is an international-friendly take, you can lean into flavors you love—think roasted peanuts like classic American clusters, toasted hazelnuts for a European vibe, or a whisper of cardamom and sesame for a Middle Eastern twist. However you customize it, this batch makes about four generous servings, so it’s just right when you want a treat without a mountain of leftovers.
Why I Love These
Gently melting in the slow cooker keeps the chocolate glossy and silky with almost no effort.
Every bite balances creamy chocolate with crunchy, salty mix-ins for a satisfying texture.
They’re quick enough for weeknights, yet special enough for holidays, gifts, or dessert boards.
Ingredients
- Brisket Sliders
- Hot Dog Mummies
- Purple Rain Cocktail
- Starbucks Pumpkin Spice Latte
How To Make
- Add dark chocolate wafers and peanuts to Crockpot base.
- Cover and cook on low for about 1 hour, mixing once halfway (you may not need the whole hour).
- Meanwhile, prepare a large baking sheet with parchment paper for later.
- Once fully melted, allow it to cool for a couple minutes then add M&M’s and stir gently to combine. You may hear some cracking from the heat of the chocolate.
- Using a 3-tablespoon cookie scoop (or whatever size desired), drop candy evenly spaced onto lined sheet, then add sprinkles.
- Refrigerate for at least 1 hour until set (you can set on the counter as well, but it will take longer).
Nutrition
This treat is indulgent yet offers some balance thanks to nut-based protein, fiber, and minerals like magnesium from dark chocolate. Portion control keeps it in the “satisfying nibble” zone rather than a heavy dessert.
Choosing higher-percentage dark chocolate and unsalted, dry-roasted nuts can reduce added sugar and sodium while boosting antioxidants. To lighten further, add more nuts and pretzels relative to chocolate; to make it richer, increase the chocolate-to-mix-in ratio.
Common allergens include peanuts, tree nuts, dairy, and soy (often present in chocolate). For nut-free, use sunflower seeds and pumpkin seeds; for dairy-free or vegan, pick certified dairy-free chocolate. Gluten-free is simple: skip pretzels or use a gluten-free variety.
Tips & Variations
- Make-ahead: portion clusters, chill until set, then store layered between parchment; they keep beautifully and are perfect for gifting.
- Flavor twist: swirl in espresso powder, orange zest, or a pinch of chili for heat; swap hazelnuts or pistachios for an international flair.
- Dietary option: use dairy-free chocolate and seed mix-ins for vegan/nut-free; choose gluten-free pretzels or omit them for gluten-free.
Ways To Serve Them
- With strong coffee or espresso for a café-style sweet bite.
- Alongside a cheese board with fresh fruit to balance richness.
- Crumble over vanilla or salted caramel ice cream.
- Package in small bags for party favors, holiday trays, or thoughtful gifts.
Proper Storage
- Fridge: Cool completely, then store in an airtight container layered with parchment for up to one week; keep away from strong odors.
- Freezer: Freeze in a single layer until firm, then wrap tightly and place in a freezer-safe bag or container for up to two months.
- Reheat: Candies don’t need reheating; for softer texture, let stand at room temperature for a few minutes. To remelt extras for drizzling, use low power in brief microwave bursts, stirring often.
Ingredients
- Brisket Sliders
- Hot Dog Mummies
- Purple Rain Cocktail
- Starbucks Pumpkin Spice Latte
Steps
- Add dark chocolate wafers and peanuts to Crockpot base.
- Cover and cook on low for about 1 hour, mixing once halfway (you may not need the whole hour).
- Meanwhile, prepare a large baking sheet with parchment paper for later.
- Once fully melted, allow it to cool for a couple minutes then add M&M’s and stir gently to combine. You may hear some cracking from the heat of the chocolate.
- Using a 3-tablespoon cookie scoop (or whatever size desired), drop candy evenly spaced onto lined sheet, then add sprinkles.
- Refrigerate for at least 1 hour until set (you can set on the counter as well, but it will take longer).
Nutrition (per serving)
- Calories: 335 kcal
Notes
- Make-ahead: portion clusters, chill until set, then store layered between parchment; they keep beautifully and are perfect for gifting.
- Flavor twist: swirl in espresso powder, orange zest, or a pinch of chili for heat; swap hazelnuts or pistachios for an international flair.
- Dietary option: use dairy-free chocolate and seed mix-ins for vegan/nut-free; choose gluten-free pretzels or omit them for gluten-free.