Recipe: Crispy Peanut Butter Candy

A bonus recipe from Slow Cooker Desserts by Roxanne Wyss and Kathy Moore.

Kara Rota
2-minute read

Makes about 8 dozen candies

Slow Cooker Size: 5 quart or larger

Roxanne’s daughter, Grace, was lucky enough to have a terrific piano teacher who understood how to inspire her students. An added benefit of practicing was the treats Sherri Wolverton would share.

This is an adaptation of a recipe that Sherri served as treats to entice her students to do their best work. Thanks, Sherri.

Nonstick cooking spray

2 (24-ounce) packages vanilla-flavored candy coating (see Tips)

3 cups creamy peanut butter

1 (9-ounce) box toasted rice

cereal, such as Rice Krispies

1 (10-ounce) bag miniature marshmallows

2 cups candy-coated chocolate pieces, such as M&M’s

Spray an 18 x 12–inch baking sheet with nonstick spray. Spray a large slow cooker with nonstick spray.

Chop the candy coating into 1- to 2-inch pieces. Place them in the slow cooker. Cover the slow cooker and cook on low for 45 minutes to 1 hour, stirring occasionally, until the candy is melted.

Unplug the slow cooker and add the peanut butter. Stir until the mixture is smooth. Add the cereal and stir to blend well. Fold in the marshmallows and 1 ½ cups of the chocolate pieces.

Spread the mixture evenly over the prepared pan and press with a spatula to compact the mixture. Sprinkle evenly with the remaining ½ cup chocolate pieces.

Let set and cool completely, then cut into squares.


• Refrigerate to accelerate the setting process.

• Use a cookie cutter and cut the candy into fun shapes, or use a knife to cut it into diamond shapes.

• The vanilla-flavored candy coating may be known as almond bark. It is readily available at most grocery stores in the baking aisle. Break off the amount you need, then seal any remaining in a zip-top plastic bag or wrap tightly in plastic wrap and use within 2 years.

Recipes reprinted from Slow Cooker Desserts. Copyright ©2015 by Roxanne Wyss and Kathy Moore. Photographs by Jennifer Davick. Published by St. Martin's Griffin. 


About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.