This candy is just one of the Christmas candies we have on Drugstore Divas. For another, try our Christmas Chocolate Nonpareils recipe. It’s even quicker than this one.

Sweet & Salty Slow Cooker Christmas Candy Recipe

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

Sweet & Salty Slow Cooker Christmas Candy Recipe

You can get the full list of ingredients with measurements in the recipe card below.

• Almond bark – Almond bark melts really easily and won’t burn like chocolate chips will. So, even if your slow cooker runs a little hot, you won’t burn almond bark. Vanilla almond bark is best so you can see the sprinkles, but you could use chocolate almond bark if your prefer that flavor profile.
• Peanuts – Dry roasted, salted peanuts are best. Honey roasted adds a weird flavor.
• Mini pretzels – We use the pretzel twists, but you could use pretzel sticks too.
• Caramel bits – You can find these in the candy aisle near the hard candy.
• Mini marshmallows – The large size doesn’t work as well.
• Sprinkles – We use green and red sugar sprinkles.

How To Make Sweet & Salty Slow Cooker Christmas Candy:

Put the vanilla almond bark in a slow cooker.

Just plop it in there. The almond bark will completely melt. It won’t look like it’s melting because it will hold its shape. But trust me. It’s melting.

Add the peanuts to the slow cooker.

Quick note: If you need to skip the peanuts for whatever reason, you can omit them. They do add some bulk, though, so you will end up making less candies if you don’t add them.

Put the mini pretzels in a ziptop plastic bag.

Use a rolling pin to hit the pretzels and crush them into pieces.

Alternatively, you could just crush them between your fingers, but the rolling pin technique is so much quicker and easier.

Add the crushed pretzels to the slow cooker.

Cover the slow cooker and cook on high for an hour.

Turn the slow cooker off (or to warm if you work slowly). Remove the lid and let the chocolate cool slightly, about ten minutes.

You don’t want it to be too cool, but if it’s too hot, it’ll melt the caramel and marshmallow.

Add in the caramel bits.

Add in the marshmallows.

Stir until everything is combined and the caramel and marshmallows are coated.

I use a bamboo spoon any time I’m making candy because sticky ingredients fall off it easier, plus, using a metal spoon means you risk scratching the bottom of your pots (or, in this case, your slow cooker).

Use a cookie scoop to spoon a tablespoon or so of the mixture onto silicone baking mat-lined baking sheets.

Two quick notes: If you don’t have a cookie scoop, you can use a spoon to do this. A cookie scoop gives you more uniformed scoops, so I prefer it.

If you want more uniformed pieces, you can scoop it into mini cupcake wrappers.

Second note: If you don’t have a silicone baking mat, you can use parchment paper. I prefer the baking mat because it’s reusable (so it’s better for the earth and my wallet). If you don’t have one, parchment paper works.

You need to put something down, though, so the chocolate doesn’t stick when it cools. If you put it directly on a baking sheet, it will get stuck.

Add the sugar sprinkle mix on top.

Quick note: If you can’t find a Christmas sprinkle mix, you can just buy green sugar sprinkles and red sugar sprinkles and combine them.

Continue until you’re done with all of the Christmas candy.

Depending on how large your scoops are, you should be able to get about two dozen candies from this.

Let the chocolate cool completely. Then, put it into cute Christmas tins to serve.

Sweet & Salty Slow Cooker Christmas Candy: Frequently Asked Questions