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This DIY slow cooker Christmas treat brings together sweet, salty, and cool mint flavors in one fun holiday snack. Whipped up with white chocolate, various nuts, and smashed candy canes right in your slow cooker, you won't need to hover over it much. It turns out amazing with hardly any effort. Great for giving away during the holidays or just munching on yourself - you'll love how the creamy chocolate blends with the crunchy bits.
What Makes This Treat Special
Your slow cooker handles most of the work, making this perfect when you're swamped during the holidays. White chocolate mixed with peppermint gives you that Christmas taste everyone knows, and the combo of salted and plain nuts creates that irresistible sweet-and-salty magic. You can throw in whatever extras you like, and it makes a really thoughtful handmade gift that folks will truly enjoy.
What You'll Need
- Main Stuff:
- 1 cup salted peanuts
- 1 cup plain peanuts
- 2 cups premium white chocolate chips
- 16 oz vanilla almond bark
- 1 cup smashed candy canes
- Extra Add-ins:
- Tiny marshmallows
- Dried cranberries
- Broken pretzels
- Festive sprinkles
- Bits of toffee
- Tools You'll Want:
- Slow cooker
- Parchment paper
- Cookie sheets
- Sturdy spoons
How To Make It
- Stack Everything Up
- Put peanuts in the bottom of your slow cooker. Pile white chocolate chips and broken almond bark on the nuts.
- Let It All Melt
- Put the lid on and cook on low for about 1½-2 hours, giving it a stir every half hour until everything's smooth.
- Mix In The Mint
- Fold in your smashed candy canes, but save some for sprinkling on top.
- Shape Your Candy
- Scoop spoonfuls onto cookie sheets covered with parchment paper. Sprinkle the leftover candy cane bits on top.
- Let It Harden
- Leave it out for 2 hours or stick it in the fridge for 30 minutes until firm.
Tricks For The Best Results
Go for good white chocolate since it melts better. Don't keep checking by lifting the lid too much. Always use parchment on your trays, not wax paper. Break up candy canes in a food processor or smash them in a bag for even chunks. If your mix looks too stiff, a tiny bit of veggie oil will loosen it up.
Smart Ways To Share
Wrap in pretty see-through bags or holiday containers for presents. Put layers between parchment in cute boxes. Add to your holiday cookie collection. Works great for Christmas get-togethers or gifts for teachers. You might want to make several batches during December for quick gifts.
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Keeping It Fresh
You can keep it at room temp in a sealed container for about a week. It'll stay good in the fridge for up to 2 weeks. Want to make it way ahead? It'll freeze for up to 3 months in a good container. Just let it warm up before you eat it. Don't put it near anything warm or it'll turn into goo.
Frequently Asked Questions
- → Why mix salted and unsalted peanuts?
- The salt from the peanuts balances out the sweetness of the chocolate, creating a tasty combination.
- → What’s almond bark made of?
- Almond bark is a candy coating made of vegetable fats, not cocoa butter. It melts smoothly, making it perfect for candy recipes.
- → Why use a slow cooker?
- Slow cookers melt chocolate evenly and gently, so it doesn’t burn or seize.
- → How do I store it?
- Keep it in a sealed container in a cool place. Refrigeration is fine, but let it warm to room temperature before eating.
- → Could I try different nuts?
- You can! Almonds or cashews work well, but the classic recipe uses peanuts for the signature taste.