Trisha Yearwood’s Slow Cooker Chocolate Candy: Easy Holiday Treat

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There’s something undeniably cozy about stirring chocolate in a slow cooker while the scent fills your kitchen. Trisha Yearwood’s Slow Cooker Chocolate Candy is one of those holiday recipes that feels like a hug, rich, sweet, and nostalgic. It’s the kind of dessert you make once and end up gifting (and craving) every Christmas after.

If you’ve ever struggled with chocolate burning in your crockpot or just want a foolproof way to make a ton of candy with minimal effort, this version is for you. I’ve tested it multiple times, tweaked the timing, and added a few fail-proof tips, because not all slow cookers behave the same.

Let’s make Trisha proud (and your kitchen smell like Christmas heaven).

Ingredients You’ll Need

• 2 pounds salted dry-roasted peanuts — The salty crunch balances the sweetness.
• 4 ounces German’s sweet chocolate (about 4 squares) — Gives a rich, mellow base.
• 12 ounces semisweet chocolate chips (about 2 cups) — Adds a deeper cocoa flavor.
• 2½ pounds white almond bark — Smooths and binds everything into creamy perfection.

Optional Mix-Ins:

• ½ cup dried cherries, pretzel pieces, or toffee bits for variety.
• Swap peanuts for pecans, almonds, or cashews if preferred.

💡 Tip: If you’re nut-free, use rice cereal or mini marshmallows for texture.

How to Make Trisha Yearwood’s Slow Cooker Chocolate Candy

1. Layer the Ingredients
   Place peanuts in the bottom of a 4-quart slow cooker. Add German’s sweet chocolate, then semisweet chips, then almond bark on top. Do not stir yet.
2. Set and Melt
   Cover and cook on LOW for 1½–3 hours, depending on your slow cooker’s heat level. Resist the urge to peek too soon — but start checking around the 1-hour mark.
3. Stir to Combine
   Once melted, stir gently with a wooden spoon until everything is smooth and glossy. If the edges seem to cook faster, stir every 20–30 minutes to prevent burning.
4. Shape the Candy
   Drop spoonfuls (about 2 tablespoons each) into mini cupcake liners or onto parchment paper. Let cool completely until hardened.
5. Set & Store
   Once firm, remove from liners and store in airtight containers.

Answer:
To make Trisha Yearwood’s slow cooker chocolate candy, layer peanuts and chocolates in a 4-quart crockpot, cook on low for 1½–3 hours until melted, stir smooth, and spoon onto liners to cool.

Tips for Perfect Slow Cooker Chocolate Candy

• Don’t walk away for hours. Every slow cooker runs differently; some melt chocolate in 90 minutes, others take 3 hours.
• Use the low setting only. High heat will scorch your chocolate fast.
• Stir periodically. A quick stir every 20–30 minutes keeps everything even.
• Cool fully. Candy firms best at room temperature — avoid the fridge unless your kitchen is very warm.
• Gift smart. Once set, wrap in cellophane bags or small tins for easy holiday gifts.

Substitutions and Flavor Variations

• Nut Variations: Try cashews for a buttery crunch, pecans for Southern flair, or almonds for a lighter texture.
• Flavor Boosts: Add a splash of vanilla, a pinch of cinnamon, or crushed candy canes on top for a festive twist.
• Chocolate Swaps: Use milk chocolate for extra sweetness or dark chocolate for a more mature flavor.
• Vegan Option: Use dairy-free chocolate chips and vegan white chocolate bark — still melts beautifully.

Storage and Gifting Ideas

• Room Temperature: Lasts up to 2 weeks in a sealed container.
• Refrigerator: Store up to 1 month (let candies warm before serving to restore texture).
• Freezer: Freeze for up to 3 months; defrost overnight in the fridge.

Holiday Gifting Tip:
Package in mini muffin liners inside cookie tins or mason jars. Add a handwritten tag — “Made with love (and a slow cooker).”

Frequently Asked Questions

Can I use a different nut or omit nuts altogether?

Yes. Pecans, almonds, or cashews work great. For nut-free candy, use crushed pretzels, puffed rice, or sunflower seeds.

Can I melt the chocolate on the stove or microwave instead?

Yes — use a double boiler or microwave in 30-second bursts, stirring often to avoid burning.

Can I make this ahead of time for Christmas?

Absolutely. The candy stays fresh for weeks if stored in airtight containers, making it perfect for gifting or cookie exchanges.

Why did my candy burn or turn grainy?

Your slow cooker likely runs hotter. Next time, stir more often and reduce cooking time to 1–1½ hours.

Nutrition Information (Per Serving, Approx.)

• Calories: 180
• Fat: 11g
• Carbohydrates: 15g
• Sugar: 12g
• Protein: 4g

(Values are approximate and vary by ingredients used.)

There’s something so old-fashioned and joyful about making candy that practically cooks itself. Trisha Yearwood’s Slow Cooker Chocolate Candy has that Southern charm, simple ingredients, a touch of patience, and a whole lot of heart. Whether you’re gifting them or hoarding a secret stash (no judgment), this recipe brings the warmth of the holidays right to your kitchen.

If you try it, share your creation with us — because good candy deserves to be shown off.

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