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This sweetly spooky crockpot candy is my go-to solution for fall parties and last-minute classroom events. The magic comes from melting creamy white chocolate and roasted peanuts into a candy base that is effortlessly formed into colorful clusters and dressed up with playful toppings. With just a handful of ingredients and hardly any prep, these Halloween candies always vanish fast.
I remember making these for my kids one chilly October the delicious smell had them circling the kitchen counting down until the candy was ready to eat
Ingredients
- White chocolate melting wafers: Pick ones that melt smoothly for a glassy look and rich taste Check for a creamy texture and even color
- Dry roasted peanuts: Bulk bins help you pick the freshest nuts and you can taste before buying No salt added keeps the chocolate flavor balanced
- Reeses Pieces: These candies add a pop of peanut butter flavor and a festive color Crunch is best when they are fresh so use a newly opened bag
- Halloween sprinkles: Choose ones with fun shapes or sparkles to make your candy stand out Small containers from the baking aisle let you try out new combinations
- Edible eyeballs: These are essential for that cute monster look I found the best ones in the seasonal section at a baking supply store
Step-by-Step Instructions
- Prep the Crockpot:
- Add your white chocolate melting wafers into the crockpot base then cover them with the roasted peanuts Turn your slow cooker to low Put on the lid so everything melts evenly
- Melt and Mix:
- Let the mix warm on low for about an hour Stir gently with a spatula halfway through Watch the chocolate turn glossy and lump free Do not rush on high or you might burn it
- Prep Pans for Candy:
- While chocolate is melting Line a large baking sheet with parchment and clear a flat spot in your refrigerator If your crockpot holds a large batch get a second tray ready
- Combine with Candy:
- Once the chocolate is glossy and smooth Turn off the heat and let it cool for about two minutes Gently fold in the Reeses Pieces so they keep their shells intact and do not lose their crunch
- Shape and Decorate:
- Use a cookie scoop or spoon to drop generous clumps onto the lined tray Make sure each mound has a good mix of peanuts and candy Quickly add fun sprinkles and edible eyeballs before the chocolate sets
- Chill and Set:
- Slip the tray into the refrigerator for at least one hour Wait until the candy feels firm and dry to the touch before peeling them off the parchment
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My family loves seeing which scoop has the most candy eyes I always catch my youngest swapping out pieces to make sure hers is the silliest looking one
Storage Tips
Keep your finished Halloween candy in an airtight container in the refrigerator for up to a week If you need to layer candy pieces use parchment paper in between so they do not stick These can also go right into the freezer for a couple months When thawing keep them in the fridge so the chocolate stays bright and shiny
Ingredient Substitutions
Try switching white chocolate out for dark or milk if that suits your crowd better Want peanut free candy Swap in toasted pepitas or almonds Mini chocolate candies work just as well if you cannot find Reeses Pieces For other holidays swap the sprinkles for themed colors and shapes
Serving Suggestions
Pop each candy cluster in a mini cupcake liner for clean serving at parties Kids love the extra touch if you perch a gummy worm or more edible eyes on top These clusters are perfect for edible gifts in clear bags with a festive ribbon Teachers and neighbors have all enjoyed receiving these
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Cultural Touch
Halloween treats have changed a lot since homemade caramel apples Slow cookers now make it so simple to create candy you can share with a crowd Decorating candy as a family brings back memories of frosting cookies with cousins and telling stories while waiting for the sweets to cool
Recipe FAQs
- → What type of chocolate works best for this candy?
White chocolate melting wafers are ideal as they melt smoothly and set with a creamy texture, making them perfect for slow melting in a crockpot.
- → Can I substitute the peanuts with other nuts?
Yes, dry roasted peanuts can be swapped for almonds, cashews, or pecans to add a different crunch and flavor profile.
- → How do I prevent the chocolate from burning in the crockpot?
Using the low heat setting and stirring halfway through the cooking time helps to gently melt the chocolate and avoid scorching.
- → What’s the best way to cool and set the candy pieces?
After mixing, drop spoonfuls on parchment-lined sheets and refrigerate for at least an hour to allow the candy to firm up properly.
- → Are the candy pieces melted or kept whole?
The candy pieces are folded in after the chocolate mixture cools slightly, so they maintain texture and offer a delightful crackle.