crock pot candy ("mr. bud candy")

 

Ingredients

(Makes ~160 pieces)

1 (16 oz) jar dry-roasted unsalted peanuts

1 (16 oz) jar dry-roasted salted peanuts (using both ensures balanced flavor—no single-note saltiness)

1 (12 oz) bag semi-sweet chocolate chips (standard Nestlé or Ghirardelli—do not sub)

4 oz sweetened German chocolate (Baker’s brand, green box—not baking chocolate)

3 lbs white almond bark (32 oz total; brands like Plymouth Pantry, Make’n Mold, or Merckens—check packaging; some now sell 24 oz bags, so use two 24 oz bags = 48 oz = 3 lbs)

⚠️ Critical Note on Equipment:

This recipe only works in a true crockpot (trademarked by Rival) set to its lowest setting—not a modern “slow cooker,” which runs hotter and risks scorching. Ideal wattage: ≤275W. Check the label on the bottom of your appliance. If yours runs hotter, reduce time or use a plug-in dimmer switch (see Tips).

Step-by-Step Instructions

Layer with reverence: In a 4- or 5-quart crockpot, add ingredients in this exact order, without stirring:

→ Bottom: unsalted peanuts

→ Next: salted peanuts

→ Next: semi-sweet chips

→ Next: German chocolate pieces

→ Top: almond bark pieces

Do not pack or press down. Leave space at the top (½ inch from rim).

Cover and melt: Place lid on crockpot. Cook on LOWEST setting for 3 hours—do not lift the lid at any point. Steam buildup is essential for even melting.

Cool slightly, then stir: After 3 hours, turn off and let sit, covered, 10 minutes. Remove lid: mixture will look unmelted but feel soft when stirred. Using a heatproof silicone spatula, stir gently but thoroughly—scraping sides and bottom—until completely smooth and glossy (1–2 minutes). Do not overmix.

Drop with care: Line baking sheets with parchment or wax paper. Using a teaspoon cookie scoop (or rounded teaspoon), drop 1-inch mounds 1 inch apart. Work quickly—the mixture thickens as it cools.

Set and store: Let cool at room temperature until firm (1–2 hours). Do not refrigerate—it causes bloom (white streaks). Once set, transfer to airtight containers with parchment between layers. Keeps 3–4 weeks.

Tips for Perfect Gravy

(Note: This is a candy—no gravy! But for a candy-drizzle variation, melt ¼ cup reserved almond bark with ½ tsp coconut oil; drizzle over cooled clusters.)

Serving Suggestions

Pack in vintage tins lined with red/green parchment for holiday gifts

Serve in small paper cups at cookie swaps (label as “Mr. Bud Candy”)

Crumble over vanilla ice cream for an à la mode moment

Pair with black coffee—the salt cuts the sweetness beautifully

Storage & Make-Ahead Tips

Store in cool, dry place (not fridge)—humidity causes stickiness.

Freeze 2 months in airtight freezer bags (thaw at room temp 30 min before serving).

Do not halve the recipe—volume is critical for proper heat distribution.

Frequently Asked Questions

Can I use pecans or almonds?

No. Peanuts’ oil content and density are essential for texture. Substitutions yield greasy or crumbly results (per decades of community testing).

What if my crockpot is 300W+?

Reduce time to 2 hours 15 min. Stir at 2 hours—if not melted, recover for 15 min more. Stay nearby.

Why no stirring during melt?

Lifting the lid releases steam, causing temperature spikes and uneven melting. Trust the process.

Allergy Information

Contains: Peanuts, dairy (chocolate), soy (in most chocolate—check labels).

Not safe for nut allergies.

Gluten-free if using certified GF chocolate (most major brands are).

Nutrition Facts

(Per piece, ~1 inch)

Calories: 38 | Fat: 2.5g (sat 1.5g) | Carbs: 4g | Fiber: 0g | Sugar: 3.5g | Protein: 1g | Sodium: 18mg

Final Thought

This candy isn’t about novelty—it’s about continuity. Every batch links you to the hands that made it before: the church ladies in aprons, the grandmothers with wooden spoons, the neighbors who showed up with tins every December. It demands respect—not for complexity, but for its quiet insistence on doing it right. Follow the layers, honor the timing, and you’ll create more than candy. You’ll create memory—glossy, golden, and wrapped in wax paper, waiting to be passed on.