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Crockpot Halloween Candy is a festive Halloween treat that is so easy to make right in the slow cooker! Creamy white almond bark, crunchy roasted peanuts, Halloween M&M’s & sprinkles, and edible eyeballs make this a fun and spooky treat.
For more delicious and festive party treats be sure also make Halloween Candy Cookie Bars, Halloween Bundt Cake, and Halloween Popcorn Balls.
Crockpot Halloween Candy Recipe
If you’re looking for a fun & easy party treat for Halloween – this is it! Only 4 main ingredients and a crockpot is all you need for this chocolatey and spooky treat.
Perfect balance of flavor and texture with smooth and sweet white almond bark, salty and crunchy peanuts, and the fun and colorful Halloween colored M&M’s and sprinkles. Add some edible eyeballs (if wanted) for a delightful Halloween treat.
Simple Ingredients Needed
- White Almond Bark : You will find this in the baking aisle near the chocolate chips and chocolate baking bars. It comes in a square package and it’s the white almond bark, not the chocolate one.
- Dry Roasted Peanuts
- Halloween M&M’s : Reserve 1 cup of the m&m candies for the garnish.
- Halloween Sprinkles : Use any Halloween colored or shaped sprinkle you want. There are lots of varieties out there so pick your fave. I prefer using the non-pareils which are the smaller ball shaped sprinkles.
- Edible Eyeballs : These are completely optional and just add a more ‘spooky’ look to the candy. They are not super edible, although they are labeled as edible, so I don’t always add them causes no one really likes biting through the harder eyeball shell on them.
How to Make Crockpot Candy For Halloween
I recommend using a crockpot liner for easy cleanup. If you don’t have them, simply spray the insert of the slow cooker with cooking spray (just a light coating of it is all you need).
Break up the white almond bark into the cubes and place them into the bottom of the crockpot.
Add the dry roasted peanuts over top the almond bark.
Cover with the lid and cook on LOW heat for 1 hour without stirring.
Stir the mixture well to ensure even melting. Continue cooking for another 15 minutes, and stir it again. Make sure all the chocolate is melted and combined with the peanuts. If needed, continue cooking in 15 minute increments until it’s completely melted.
Turn off the crockpot and add 1 cup of the Halloween M&M’s and gently stir to mix them into the melted chocolate and peanuts. Be careful not to stir too vigorously because the M&M’s might start to melt.
Lay a piece of parchment paper or wax paper on the countertop. Drop spoonfuls of the candy mixture onto the parchment paper. While the candy is still warm, sprinkle each one with a few Halloween M&M’s on top and sprinkles. Gently press a couple edible eyeballs into each candy (if using).
Allow the candy to cool and harden at room temperature. This may take several hours.
Once set, the candy can be served immediately or stored inside an airtight container, at room temperature, for up to 1 week.
Can I Make Substitutions?
- Feel free to experiment with different types of nuts or even add dried fruit for a twist. You could do a nut variety, use cashews, honey roasted peanuts, or try adding some dried craisins or other dried fruit.
- Adjusting the type and color of sprinkles and M&M’s, based on different holidays or occasions, can make this a versatile treat year-round.
- For a chocolate twist, try using chocolate almond bark instead of white almond bark.
Crockpot Candy Recipe Tips
- Wait to add the m&m candies until after the almond bark and peanuts are fully melted and combined, and the crockpot is turned OFF. This helps prevent the m&m’s from losing color and shape due to excessive heat.
- I don’t recommend letting the candy set in the fridge to speed up the setting process. It’s better to let them set and harden at room temperature, to avoid any condensation that might occur from the chill.
- Use any sprinkles you want! I love using two different varieties for an even prettier and spookier, more Halloween look to the candy.
- Store the candy inside an airtight container, at room temperature, for up to 1 week. If your home is warm or humid, keep them in the refrigerator to maintain their texture and shape.
More Halloween Treats You’ll Love
- Ghost Brownies
- Zombie Dirt Pudding Cups
- Witch Hat Cookies
- Twinkie Ghosts
- Mummy Rice Krispie Treats
- Candy Corn Cookies
Crockpot Halloween Candy
Ingredients
- 16 ounces vanilla almond bark
- 2 cups dry roasted peanuts
- 2 cups Halloween M&M's divided
- 1/4 cup Halloween sprinkles
- edible eyeballs optional
Instructions
- * I recommend using a crockpot liner for easy cleanup. If you don't have them, simply spray the insert of the slow cooker with cooking spray (just a light coating of it is all you need).
- Break up the white almond bark into the cubes and place them into the bottom of the crockpot.16 ounces vanilla almond bark
- Add the dry roasted peanuts over top the almond bark.2 cups dry roasted peanuts
- Cover with the lid and cook on LOW heat for 1 hour without stirring.
- Stir the mixture well to ensure even melting. Continue cooking for another 15 minutes, and stir it again. Make sure all the chocolate is melted and combined with the peanuts.* If needed, continue cooking in 15 minute increments until it's completely melted.
- Turn off the crockpot and add 1 cup of the Halloween M&M's and gently stir to mix them into the melted chocolate and peanuts. Be careful not to stir too vigorously because the M&M's might start to melt.2 cups Halloween M&M's
- Lay a piece of parchment paper or wax paper on the countertop. Drop spoonfuls of the candy mixture onto the parchment paper. While the candy is still warm, sprinkle each one with a few Halloween M&M's on top and sprinkles. Gently press a couple edible eyeballs into each candy (if using).1/4 cup Halloween sprinkles, edible eyeballs
- Allow the candy to cool and harden at room temperature. This may take several hours.
- Once set, the candy can be served immediately or stored inside an airtight container, at room temperature, for up to 1 week.
Nutrition
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