Description
This Easter Crockpot Candy is a no-bake, foolproof treat that combines creamy white almond bark, crunchy peanuts, pastel M&M’s, fruity marshmallows, and festive sprinkles. Made effortlessly in a slow cooker, these colorful candy clusters are the perfect Easter dessert, snack, or edible gift!
Ingredients
- 2 (24 oz) blocks white almond bark
- 24 oz roasted peanuts
- 1½ cups pastel Easter M&M’s
- 1½ cups mini fruit-flavored marshmallows
- Easter sprinkles (as desired)
Instructions
Melt the Chocolate:
- Add the white almond bark and peanuts to the slow cooker.
- Cover and cook on low for 2-3 hours, stirring occasionally, until melted and smooth.
- Turn off the heat and let the mixture cool slightly.
Add the Mix-Ins:
- Gently fold in the M&M’s and mini marshmallows, stirring carefully to avoid melting.
Shape the Candy:
- Drop spoonfuls of the mixture onto parchment paper-lined baking sheets.
- Sprinkle with additional M&M’s and festive Easter sprinkles for decoration.
Set & Serve:
- Allow the candy to cool and set completely at room temperature (about 1 hour).
- Once firm, enjoy immediately or store for later!
Notes
- Storage: Store in an airtight container at room temperature for up to 2 weeks or refrigerate for a longer shelf life.
- Make-Ahead Tip: These candies can be frozen for up to 3 months—just thaw at room temperature before serving.
- Customization:
- Swap peanuts for almonds, cashews, or pecans for a different flavor.
- Use milk chocolate or dark chocolate instead of white almond bark for variety.
- Try mix-ins like crushed pretzels, toffee bits, or peanut butter chips for extra crunch.
- Nut-Free Option: Substitute peanuts with crushed pretzels or crispy rice cereal for a nut-free version.
- Prep Time: 5 minutes
- Cook Time: 2-3 hours (hands-off)
- Category: Dessert, Snack
- Method: Slow Cooker
- Cuisine: American