Crockpot Chocolate Pecan Candy Recipe

Ingredients

Main Ingredients

• 32 ounces pecan halves
• 32 ounces chocolate almond bark, cubed
• 4 ounces bittersweet chocolate
• 12 ounces semi-sweet chocolate chips
• ½ teaspoon salt

Topping

• 75 Rolo candies, unwrapped
• Sea salt, optional
• Sprinkles, optional

Instructions

1. To a 4 or 6-quart crockpot, add the pecans, almond bark, bittersweet chocolate, semi-sweet chocolate chips, and salt. Do not stir together yet.
2. Cook on low for 1 hour. After 1 hour, stir the ingredients to mix them thoroughly, then continue cooking on low for an additional 45 minutes. Stir again to ensure the chocolate and bark are fully melted, then turn off the slow cooker.
3. Place two long strips of wax paper on a clean and level surface. Arrange unwrapped Rolo candies about 3 inches apart on the wax paper.
4. Use a tablespoon to scoop out mounds of the chocolate-coated pecans mixture and distribute them over the top of the Rolos on the wax paper.
5. Sprinkle with sea salt and sprinkles if desired for added flavor and decoration.
6. Allow the candy to fully set at room temperature before enjoying or packaging for storage.

Notes

• If you cannot find almond bark, substitute with white chocolate and add 1 tablespoon of shortening for texture.
• Store Crockpot Candy in an airtight container in a cool, dark place for up to 2 to 3 weeks, or freeze for up to 6 months.
• For festive looks, use colored sprinkles like orange and black for Halloween or green and red for Christmas.
• You can substitute milk chocolate chips instead of semi-sweet for a different chocolate flavor blend.
• Feel free to use any nuts you prefer or replace nuts with cereals like Chex or Rice Krispies for a nut-free option.
• For added flavor and texture, add a cup of craisins to the mix.