If you love the combination of chocolate and peanut butter, you’re going to love this Slow Cooker Reese’s Peanut Butter Cup Candy.
It’s a simple homemade treat that brings together creamy peanut butter, crunchy peanuts, and plenty of chocolate.
The slow cooker does most of the work, melting everything into a smooth, creamy mixture that’s spooned over Reese’s Peanut Butter Cups.
A drizzle of melted chocolate finishes each piece, giving you a delicious combination of crunchy and creamy textures in every bite. Best of all, there’s very little hands-on work involved.
Ingredients You’ll Need
- 24 regular-size Reese’s Peanut Butter Cups unwrapped
- 2 cups roasted salted peanuts
- 1 10-ounce bag peanut butter baking chips
- 24 ounces white chocolate bark also called Vanilla Almond Bark
- ½ cup milk chocolate melting wafers for drizzling
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How to Make Slow Cooker Reese’s Peanut Butter Cup Candy
1. Line two baking sheets with parchment paper. Arrange the unwrapped Reese’s Peanut Butter Cups on the parchment, leaving a little space between each one. Set aside in a cool place.
2. Place the white chocolate bark in a 4–6-quart slow cooker. Add the roasted salted peanuts. Sprinkle the peanut butter baking chips over the peanuts.
3. Cover and cook on low, checking after 30 minutes. Gently stir and continue heating in 10–15-minute intervals until the peanut butter chips and white chocolate are just melted and the peanuts are evenly coated. Depending on the slow cooker, this may take approximately 45–90 minutes. Do not leave the mixture cooking unattended.
4. Turn the slow cooker off as soon as everything is melted and smooth.
5. Allow the candy mixture to cool for a few minutes so it is warm and spoonable rather than very hot. If necessary, stir occasionally as it cools.
6. Spoon approximately 1 heaping tablespoon of the peanut mixture over each Reese’s Peanut Butter Cup, spreading it gently so it covers most of the top. Work carefully so the peanut butter cups don’t melt excessively.
7. Melt the milk chocolate wafers in a microwave-safe bowl according to package directions, stirring until smooth.
8. Transfer the melted chocolate to a small zip-top bag and snip off one tiny corner, or use a spoon to drizzle chocolate over each candy.
9. Allow the candies to set at cool room temperature, or refrigerate for approximately 20–30 minutes until firm. Once completely set, transfer the candies to an airtight container.
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Slow Cooker Reese’s Peanut Butter Cup Candy
Equipment
Ingredients
- 24 regular-size Reese’s Peanut Butter Cups unwrapped
- 2 cups roasted salted peanuts
- 1 10-ounce bag peanut butter baking chips
- 24 ounces white chocolate bark also called Vanilla Almond Bark
- ½ cup milk chocolate melting wafers for drizzling
Instructions
- Line two baking sheets with parchment paper. Arrange the unwrapped Reese’s Peanut Butter Cups on the parchment, leaving a little space between each one. Set aside in a cool place.
- Place the white chocolate bark in a 4–6-quart slow cooker.
- Add the roasted salted peanuts.
- Sprinkle the peanut butter baking chips over the peanuts.
- Cover and cook on low, checking after 30 minutes. Gently stir and continue heating in 10–15-minute intervals until the peanut butter chips and white chocolate are just melted and the peanuts are evenly coated. Depending on the slow cooker, this may take approximately 45–90 minutes. Do not leave the mixture cooking unattended.
- Turn the slow cooker off as soon as everything is melted and smooth.
- Allow the candy mixture to cool for a few minutes so it is warm and spoonable rather than very hot. If necessary, stir occasionally as it cools.
- Spoon approximately 1 heaping tablespoon of the peanut mixture over each Reese’s Peanut Butter Cup, spreading it gently so it covers most of the top. Work carefully so the peanut butter cups don’t melt excessively.
- Melt the milk chocolate wafers in a microwave-safe bowl according to package directions, stirring until smooth.
- Transfer the melted chocolate to a small zip-top bag and snip off one tiny corner, or use a spoon to drizzle chocolate over each candy.
- Allow the candies to set at cool room temperature, or refrigerate for approximately 20–30 minutes until firm.
- Once completely set, transfer the candies to an airtight container.
Notes
- Use a low slow cooker setting. White chocolate and peanut butter chips can scorch if overheated. Some slow cookers run especially hot, so begin checking early and turn the cooker off as soon as the mixture melts.
- Use white chocolate bark. They are designed for melting and coating and generally behave more predictably than ordinary white chocolate chips.
- Avoid moisture. Make sure the slow cooker, spoon, and other utensils are completely dry before melting the candy.
- Don’t spoon piping-hot candy over the Reese’s cups. Let the peanut mixture cool slightly first so the cups hold their shape.
- Keep the candy mounds manageable. A heaping tablespoon of topping gives each candy a generous layer without overwhelming the peanut butter cup.
- If the Reese’s cups feel soft, refrigerate them briefly before adding the peanut mixture.
- Storage: Store in an airtight container in a cool place for up to 1 week, or refrigerate for up to 2 weeks.
- Freezing: Freeze in a freezer-safe container with parchment between layers for up to 2 months. Thaw in the refrigerator.
Nutrition
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