Old-School Pecan Dandy
An old Southern-style crockpot candy — sweet, salty, chocolatey pecan clusters that taste like something your grandma kept in a tin at Christmas.
🛒 Ingredients
- 24 oz white almond bark (vanilla candy coating)
- 12 oz semi-sweet chocolate chips
- 12 oz milk chocolate chips
- 3–4 cups pecan halves (lightly toasted for best flavor)
- Pinch of salt (optional but recommended)
🥣 Instructions
- Layer in crockpot (no stirring yet):
Pecans on bottom → chocolate chips → almond bark on top. - Cover and cook on LOW for 1½–2 hours.
Do not lift the lid for the first hour. - Stir until completely smooth.
- Drop spoonfuls onto parchment paper.
- Let cool until firm (about 1 hour at room temp).
🔥 Pro Tips for That “Old-School” Taste
- Lightly toast pecans at 350°F for 5–7 minutes before adding.
- Add ½ teaspoon vanilla extract after melting.
- Sprinkle a tiny pinch of flaky salt on top before they set.
Storage
- Airtight container at room temp for 2 weeks
- Freezer up to 3 months
If you’d like, I can also give you:
- A praline-style version
- A bourbon pecan version
- Or a true church-cookbook 1950s variation
What vibe are you going for?
