Chocolate and pecans are a match made in heaven, especially when they’re melted together low and slow. That’s why this Chocolate Pecan Crockpot Candy Recipe is such a joy to make—it’s hands-off, super easy, and delivers rich, gooey bites that melt in your mouth. Trust me, once you try it, you’ll want to keep this recipe on repeat.
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Why You'll Love This Recipe
There’s something so comforting about making candy in your crockpot—no standing over a hot stove, no guesswork, just simple ingredients softening into an irresistible treat. I’m always amazed at how easy this Chocolate Pecan Crockpot Candy Recipe is, and how perfect it turns out every single time.
- Effortless Prep: Simply dump your ingredients in the crockpot, wait, and stir—no stirring constantly or precise timing needed.
- Crunch & Creamy Chocolate: The pecans add a satisfying crunch that balances beautifully with the smooth, melted chocolate.
- Kid-Friendly Fun: Adding Rolos on top turns it into a delightful surprise that's perfect for parties or gift-giving.
- Customizable: Whether you want it extra nutty, a bit sweeter, or festive with sprinkles, this recipe adapts easily to your tastes.
Ingredients & Why They Work
Each ingredient plays a key role here. The pecans bring a buttery crunch, while the mix of chocolate almond bark and chocolate chips provides the silky, luscious base. Throw in a pinch of salt, and you’re balancing sweetness with that subtle savory note that makes these candies truly addictive.
- Pecan Halves: Choose fresh, whole pecans so the crunchy texture really shines throughout this candy.
- Chocolate Almond Bark: This melts smoothly without seizing and sets nicely, which makes your candy glossy and perfect.
- Bittersweet Chocolate: Adds a rich depth to the sweetness, balancing the flavors.
- Semi-Sweet Chocolate Chips: For that classic chocolate chip flavor that pairs well with nuts.
- Salt: A small touch enhances the chocolate’s flavor and highlights the pecans.
- Rolo Candies: Placing these under the pecan-chocolate mounds adds gooey caramel surprise in every bite.
- Sea Salt & Sprinkles (optional): These finishing touches multiply the flavor and make the candy look even more festive.
Make It Your Way
I love switching up this recipe depending on the season or what’s in my pantry. It’s like a blank canvas that’s so easy to customize without losing that magic combination of chocolate and pecans.
- Variation: Around the holidays, I swap out the semi-sweet chips for milk chocolate and add colorful sprinkles—makes for cute, festive gifts everyone raves about.
- Nut-Free Version: Sometimes I replace pecans with Rice Krispies cereal for a lighter crunch—this keeps the texture but skips the nuts for sensitive guests.
- Fruit & Nut Mix: Adding a cup of dried cranberries or Craisins brings a tart pop that cuts through the sweetness wonderfully.
Step-by-Step: How I Make Chocolate Pecan Crockpot Candy Recipe
Step 1: Gather and Layer Your Ingredients
Start by adding pecans, chopped chocolate almond bark, bittersweet chocolate chunks, semi-sweet chocolate chips, and salt to your crockpot. Don’t stir yet! Simply layer them one on top of the other. This layering helps everything melt evenly, which is key for the best texture.
Step 2: Slow Cook and Stir Gently
Set the crockpot to low and let it go for 1 hour. After this time, gently stir the mixture to ensure everything is melting smoothly and combined. Cook for another 30 to 45 minutes on low, stirring occasionally. You want all the chocolate and bark fully melted but the texture still thick enough to scoop. When it’s glossy and smooth, turn off the crockpot.
Step 3: Prepare Your Candy Base
On a clean, level surface, lay down two long strips of wax paper side by side. Unwrap your Rolo candies and place them about 3 inches apart on the wax paper. These little caramel gems are going to take your candy to the next level.
Step 4: Spoon and Set
Use a tablespoon to scoop out mounds of the warm, chocolate-coated pecan mixture and carefully drop them on top of each Rolo candy. If you like, sprinkle a pinch of sea salt and some colorful sprinkles on top while it’s still warm. Let the candy cool completely—this usually takes a couple of hours at room temperature or you can pop it in the fridge to speed things up.
Top Tip
From my many tries with this recipe, I’ve learned a few small tricks that make all the difference when making Chocolate Pecan Crockpot Candy Recipe.
- Low and Slow is Key: Cooking the chocolate slowly on low heat prevents burning and helps everything melt perfectly smooth.
- Don’t Skip the Salt: Even just a little sprinkle balances the sweetness and brightens the flavor overall.
- Proper Wax Paper Setup: Lay the wax paper on a completely flat surface so your candies set evenly without sliding or pooling.
- Patience Helps: Waiting for the candy to fully set before moving or packaging avoids messy meltdowns—you’ll thank yourself later!
How to Serve Chocolate Pecan Crockpot Candy Recipe
Garnishes
I usually sprinkle mine with flaky sea salt and sometimes holiday-themed sprinkles, especially when making batches for gift boxes. The salt gives that lovely contrast, and the sprinkles add a bit of whimsy and color that’s always a hit with kids.
Side Dishes
This candy pairs wonderfully with a hot cup of coffee, milk, or your favorite black tea. It’s also perfect as a sweet treat alongside a cheese board with sharp cheddar and dried fruits if you want to up the indulgence.
Creative Ways to Present
For parties, I like arranging these candies in mini cupcake liners on a festive tray, making them easy for guests to grab without mess. Wrapped in clear cellophane tied with a ribbon, they also make pretty homemade gifts that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I keep leftover candy in an airtight container in a cool, dark spot like the pantry. This keeps them fresh and maintains that perfect chew for up to three weeks. Just make sure they’re fully set and cooled before storing to avoid sticky mess.
Freezing
Freezing works great if you want to stash extra batches! I portion candy in freezer-safe bags or containers, separating layers with parchment paper so nothing sticks together. They stay good for up to six months—just thaw at room temp before serving.
Reheating
If the candy hardens too much in storage, I give it a gentle rewarm in the microwave for about 10 seconds just to soften the chocolate slightly. Be careful not to overheat—it should be soft enough to enjoy but not melted!
Frequently Asked Questions:
Absolutely! Walnuts, almonds, or even macadamia nuts work well and each bring their unique flavor and crunch. Just make sure to use whole or halved nuts for best texture.
If you can’t find almond bark, white chocolate is a great substitute. Add about 1 tablespoon of shortening to help it melt smoothly without seizing, mimicking the texture of almond bark.
Yes! For a nut-free version, try substituting the pecans with cereals like Rice Krispies or Chex. This gives you a similar crunch but keeps the candy safe for nut allergies.
Stored in an airtight container in a cool, dark place, this candy will last 2 to 3 weeks. For longer storage, freezing is recommended, and it can keep for up to 6 months in the freezer.
Final Thoughts
This Chocolate Pecan Crockpot Candy Recipe has been a favorite in my kitchen for years because it’s so straightforward and reliably delicious. I love how it brings people together—whether as a treat on a cozy night or a sweet surprise for guests. Give it a try, and I’m sure you’ll be making it again and again, sharing it just like I do with friends over coffee.
Print
Chocolate Pecan Crockpot Candy Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 3 hours 40 minutes
- Yield: 75 candies
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
Delicious and easy Turtle Crockpot Candy combines pecans, chocolate, and Rolo candies melted together in a slow cooker for a gooey, sweet treat perfect for holidays or anytime snacking.
Ingredients
Chocolate Mixture
- 32 ounces pecan halves
- 32 ounces chocolate almond bark, cubed
- 4 ounces bittersweet chocolate
- 12 ounces semi-sweet chocolate chips
- ½ teaspoon salt
Toppings
- 75 Rolo candies, unwrapped
- Sea salt, optional
- Sprinkles, optional
Instructions
- Prepare Crockpot Ingredients: Add the pecans, cubed almond bark, bittersweet chocolate, semi-sweet chocolate chips, and salt into a 4 or 6-quart crockpot. Do not stir them together yet.
- First Melt: Cook on low for 1 hour to begin softening and melting the chocolate and nuts without stirring.
- Stir and Continue Cooking: After 1 hour, stir the mixture thoroughly to combine. Continue cooking on low for an additional 45 minutes, stirring again at the end to ensure everything is fully melted and incorporated. Then, turn off the slow cooker.
- Prepare Wax Paper and Rolo Base: Lay two long strips of wax paper on a clean, flat surface. Place unwrapped Rolo candies about 3 inches apart on the wax paper strips.
- Assemble Candies: Using a tablespoon, scoop mounds of the chocolate-coated pecan mixture and place them over each Rolo candy. Optionally, sprinkle with sea salt and decorative sprinkles to enhance flavor and appearance.
- Set and Serve: Allow the candy to set completely at room temperature or refrigerate until firm before enjoying or packaging.
Notes
- If almond bark is unavailable, 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. For longer storage, freeze for up to 6 months.
- To make the candy festive, use colored sprinkles appropriate for holidays such as orange and black for Halloween or green and red for Christmas.
- Milk chocolate chips can be used instead of semi-sweet for a different flavor blend.
- Swap pecans for other nuts or avoid nuts by adding cereals like Chex or Rice Krispies.
- Adding a cup of craisins adds delightful flavor and texture to the mix.
Nutrition
- Serving Size: 1 candy
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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