Crockpot Candy with Pecans and Toffee Bits

Pieces of homemade crockpot candy on parchment paper decorated with red, green, and white Christmas sprinkles.

Crockpot Candy with Pecans and Toffee Bits

Chunky little candy clusters loaded with buttery pecans, crunchy toffee bits, and a creamy mixture of white, milk, and dark chocolate. A sprinkle of flaky sea salt wakes up every bite, making these sweet, salty treats almost impossible to stop eating.

Course Candy

Cuisine American - Vintage, Christmas, Holiday

Prep Time 5

Cook Time 2

Chilling time 30

Total Time 2 35

Servings

Calories 210kcal

Author Marye Audet-White

Ingredients

32 ounces pecans broken and toasted
32 ounces vanilla candy coating broken into pieces if not using wafers
12 ounces milk chocolate chips
6 ounces dark chocolate chips
1 cup toffee bits reserve, ¼ cup
½ teaspoon flaked sea salt optional
sprinkles to garnish optional

Instructions

Spread the toasted pecans in the bottom of a 5- to 6-quart slow cooker.
Layer the vanilla candy coating, milk chocolate chips, and dark chocolate chips over the pecans. Do not stir.
Cover and cook on Low for 1½ to 2 hours, or until the chocolate is melted. Avoid lifting the lid during the first hour.
Once the chocolate has melted, stir gently until the pecans are evenly coated and the chocolate is smooth.
Fold in the toffee bits, stirring just until they're evenly distributed.
Drop heaping tablespoons of the mixture onto parchment or wax paper-lined baking sheets. Sprinkle reserved toffee bits, salt, and sprinkles over the tops while the candy is still warm.
Let the candy cool completely at room temperature, or refrigerate for 20 to 30 minutes until firm.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.

Notes

Storage:

Store crockpot candy in an airtight container with layers separated by parchment or waxed paper so the clusters don't stick together. It'll keep at room temperature for about 2 weeks, in the refrigerator for up to a month, or in the freezer for up to 3 months.

If you're hiding a batch for Christmas or for yourself, label the container with something like "Frozen Brussels Sprouts" or "Liver & Onions." interested.

Quick Tip:

When removing the lid of the melted chocolate and peanuts, be careful not to get any liquid, such as condensation from the lid, into the slow cooker. Water can cause melted chocolate to seize.

Nutrition