Place the peanuts and cashews into a 5 quart crockpot. Stir to combine and spread the nuts evenly over the bottom of the crockpot.
Layer the semisweet chocolate chips and peanut butter baking chips evenly over the nuts.
Break apart the vanilla baking bars and German chocolate bar and add them to the crockpot.
Cover and heat on LOW for 1 hour without stirring.
Give the candy a good stir to mix well. Scoop the candy into small clusters on parchment or wax paper.
Top ⅓ of the candy clusters with sprinkles, ⅓ with flake sea salt, and ⅓ with crushed candy canes. Allow the candy to set completely at room temperature or place in the refrigerator to set faster
Crockpots tend to all cook at different temperatures. For my crockpot, 1 hour is the perfect amount of time for all the chocolate to melt smoothly. You may find that your crock pot requires a little less or a little more time. Check it at 1 hour and give it a good stir. If the chocolate is completely melted and smooth it’s ready to go. If it’s not ready yet allow it to continue cooking and check it every 15-30 minutes.
This candy can set either at room temperature or in the refrigerator. I prefer to let it set in the refrigerator since it is faster and helps the chocolate harden more thoroughly.
Store the Crockpot Christmas Crack in an airtight container in the refrigerator for up to 2 months. You can store at room temperature as well if your room is cool enough to not melt the chocolate.
Calories: 165kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg