Crockpot chocolate candy are American single-portion treats, traditionally made with roasted peanuts and chocolate – white, milk or dark – and decorated for different holidays.
For this Easter version I decided to reinterpret them using almonds instead of peanuts. The result? Very simple-to-make treats, indulgent and perfect to store for the whole week, ideal to prepare a few days ahead without losing flavor or texture.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No-cook
- Cuisine: American
- Seasonality: Easter
Ingredients
- 1/3 cups almonds (about 1.8 oz)
- 3.5 oz white chocolate (about 2/3 cup)
- 6 candy eggs (colored)
- to taste colored sprinkles
Preparation
To prepare the crockpot chocolate candy, start by placing water in a medium saucepan and bringing it to a gentle simmer.
Meanwhile, lightly toast the almonds in a skillet, taking care not to burn them. Transfer them to a small nonstick saucepan and set it over a bain-marie (double boiler) inside the larger pot once the water is nearly boiling.
Add the white chocolate, broken into pieces, onto the almonds and stir with a spatula until fully melted. At this point, turn off the heat. Alternatively, you can melt the chocolate in the microwave.
Line a baking sheet or tray with parchment paper. Using a spoon, scoop a little of the chocolate mixture and place it onto the paper. Sprinkle each treat with colored sprinkles and finish by placing a candy egg in the center.
Let the candies chill in the refrigerator for at least one hour before serving.
Tips and storage
If you can’t find colored candy eggs, you can substitute with M&M’s or colored sugar-coated candies.
This version of crockpot chocolate candy keeps in the refrigerator, stored in a jar, for a couple of weeks, remaining indulgent and perfect to enjoy in the following days.
Other recipes:
Profiteroles
Chantilly cake with double chocolate
Ravioli with peas and tuna in cream
