If you’re searching for a foolproof, crowd-pleasing treat that practically makes itself, look no further than this Crock Pot Candy—affectionately known by fans as Mr. Bud Candy. This old-fashioned recipe combines layers of sweet and salty goodness: roasted peanuts, a trio of chocolates, and creamy almond bark, all slowly melted in a crock pot into heavenly, glossy mounds of candy.
Perfect for holiday platters, gift bags, or family gatherings, this candy recipe is a time-tested favorite with melt-in-your-mouth results.
Why You’ll Love This Crock Pot Candy
- No baking required – just melt, stir, and scoop
- Makes a big batch – ideal for parties or gifting
- Sweet and salty combo hits every craving
- Minimal prep with only a few simple ingredients
- Versatile for adding your own flair (with caution!)
Ingredients
- 1 jar (16 oz) dry roasted, unsalted peanuts
- 1 jar (16 oz) dry roasted, salted peanuts
- 1 package (12 oz) semi-sweet chocolate chips
- 4 oz sweetened German chocolate, broken into pieces (green packaging)
- 3 lbs white almond bark, broken into pieces (two 24 oz packages – adjust if your brand differs)
Instructions
1. Layer the Ingredients
In a 4- or 5-quart crock pot, layer the ingredients in the exact order listed:
- Unsalted peanuts
- Salted peanuts
- Semi-sweet chocolate chips
- German chocolate
- Almond bark
2. Slow Cook
Cover and cook on the LOWEST setting for 3 hours.
Do not remove the lid during this time. Trust the process.
3. Stir and Scoop
After 3 hours, turn off the crock pot. The mixture will be soft, not fully melted—this is normal. Stir thoroughly until smooth.
Drop by teaspoonfuls onto wax paper using a cookie scoop or spoon. Let cool completely until firm.
4. Cool and Store
Once cooled and set, store in airtight containers. Makes approximately 150–170 pieces depending on size.
Notes & Tips
- Appliance matters: This recipe is intended for a traditional crock pot, not a modern slow cooker. Older models tend to heat more gently.
- Wattage check: If your appliance is under 275 watts, you should be fine. Too high, and you risk burning.
- Don’t stir early or lift the lid—this could ruin the texture.
- Variations: While tempting, straying from the original recipe can change the texture, gloss, and flavor. Make substitutions at your own risk.
Storage Tips
- Room Temp: Store in an airtight container for up to 2 weeks.
- Freezer Friendly: Freeze in layers with parchment paper for up to 2 months. Thaw at room temp before serving.
Pairing Suggestions
- Serve with hot cocoa or coffee for a cozy treat
- Add to dessert trays alongside cookies and truffles
- Pair with salty snacks like pretzels for a festive mix
Crock Pot Candy (Mr. Bud Candy)
Ingredients
- 1 jar 16 oz dry roasted, unsalted peanuts
- 1 jar 16 oz dry roasted, salted peanuts
- 1 package 12 oz semi-sweet chocolate chips
- 4 oz sweetened German chocolate broken into pieces (green packaging)
- 3 lbs white almond bark broken into pieces (two 24 oz packages – adjust if your brand differs)
Instructions
Layer the Ingredients:
- In a 4- or 5-quart crock pot, layer the ingredients in the exact order listed:
- Unsalted peanuts
- Salted peanuts
- Semi-sweet chocolate chips
- German chocolate
- Almond bark
Slow Cook:
- Cover and cook on the LOWEST setting for 3 hours.
- Do not remove the lid during this time. Trust the process.
Stir and Scoop:
- After 3 hours, turn off the crock pot. The mixture will be soft, not fully melted—this is normal. Stir thoroughly until smooth.
- Drop by teaspoonfuls onto wax paper using a cookie scoop or spoon. Let cool completely until firm.
Cool and Store:
- Once cooled and set, store in airtight containers. Makes approximately 150–170 pieces depending on size.
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