This Crockpot Christmas Crack is so easy to make! This homemade Christmas Candy is chocolate heaven and melt-in-your-mouth delicious. Made in the slow cooker, the hardest part is getting the ingredients from the store. Just dump, wait, stir and drop onto wax or parchment paper.
A popular Christmas recipe, we also love to add different colored sprinkles and serve them up for Halloween, Thanksgiving and New Year's Eve.
This was inspired by our Cashew Clusters and Pecan Clusters and on this site, and pairs well with our Christmas Bark and Christmas Popcorn.
What I Like About This Recipe
My favorite thing is how easy it is to make. I love that I can throw everything in and walk away and that my personal time investment is less than 10 minutes total. I also love how these are chocolate-y and peanut butter-y and just silky smooth and delicious.
- Chocolate chips- white or semi-sweet. We prefer it with semi-sweet
- Baker's chocolate for that extra smooth creaminess
- Reese's peanut butter chips
- White melting wafers
See recipe card for quantities.
1. Pour the peanuts into the crockpot. Spread them out so they are in an even layer.
2. Add the chocolate chips and the baker's chocolate. Again spread out in an even layer.
3. Add the peanut butter chips and spread out evenly. Finish it off with the white chocolate chips. Turn on the crockpot on low. Check the crack at 60 minutes, and stir.
4.Check every half hour and stir. It should be done after 2 hours. Spoon onto parchment paper or wax paper. Sprinkle the sprinkles on top before they have a chance to dry!
Hint: The white chips melt the most quickly, so they do the best on top, giving everything else a chance to melt.
- Cashews - feel free to substitute cashews in for the peanuts.
- Milk Chocolate - we highly recommend this recipe with semi-sweet chocolate chips and semi-sweet baking chocolate. Because of the peanut butter chips and the white chocolate, it is very milky and sweet and the semi-sweet compliments it perfectly.
- Chocolate chips- any ratio of chocolate chips or other chips that melt is fine to use, just use the same total volume.
- Red Hot - after scooping the crockpot Christmas crack onto the wax paper, drop Red Hots on top for a pop of cinnamon.
- Butterscotch - use butterscotch chips instead of peanut butter chips
- - add crushed potato chips (ketchup chips!)
- Extra Peanut Butter- stir in some peanut butter m&m's Reese's pieces or peanut butter cups at the end for some yummy chunks of peanut butter.
- Caramel- drizzle caramel over the top for chocolate caramel- yumminess.
- Cayenne Pepper- we love a good spicy chocolate! Add ½-1 teaspoon cayenne pepper at the end for that cayenne chocolate flavor!
If you don't have a slow cooker, you can make this in the instant pot on the slow cooker setting, but check it regularly to make sure it doesn't scorch!
You can also make this on the stove top. Stove top directions: Put burner on the low heat. Add everything but the peanuts. Stir constantly to prevent from scorching. As soon as everything is melted, remove from heat and stir in the peanuts. Spoon onto parchment paper and top with sprinkles.
Store in an airtight container at room temperature for up to 1 week or more. These are great because they last a long time without going bad or changing texture!
Do not over cook or let it scorch or it will be ruined!
Crockpot Christmas Crack
- 1 slow cooker
- 2 lbs peanuts I like to use one pound salted, one unsalted
- 20 oz peanut butter chips
- 20 oz white melting chips I like Ghirardelli, but you can use Almond Bark or high quality white chips. Low quality white chips will leave chunks.
- 12 oz chocolate chips I prefer semi-sweet, but any will work
- 4 oz semi-sweet chocolate baking bar optional, but makes the whole thing smoother.
- Christmas sprinkles
- Place peanuts on the bottom of the slow cooker
- Layer the chocolate chips, chocolate, peanut butter chips, then white chips.
- Put the lid on and cook on low. At one hour, stir the mix. Stir every 30 minutes until it's all melted together, then turn off the crockpot.
- Spoon onto parchment or wax paper. Top with sprinkles immediately before it has a chance to cool and harden.
- Store in an airtight container at room temperature
- Feel free to use any mixture of chips you'd like. Just make sure the total volume is the same!
It will keep 1 week up to a month. Store in an airtight container to keep fresh longer.
Store in an airtight container at room temperature for the freshest left overs.
- Never leave cooking food unattended
YUM. Crockpot Christmas Crack Candy is a favorite of ours around here. The best part is how easy it is and how much everyone loves it!
We love the crockpot version of Christmas Crack!! The Christmas Candy is so good. So easy to make and so chocolatey and peanut buttery. It's hard to save enough for the neighbors!
I would love to make these for Christmas, but when I read the ingredients it calls for 1 lb. of peanuts but your note says you like to use "1 salted, 1 unsalted". Does that mean you use a total of 2 lbs. or that you use 1/2 lb. of each. I just want to clarify, as it says to make sure you use the exact measurements of ingredients. Please respond.
Oops! I changed it- it is 2 pounds total. Thank you!