Description
These Crockpot Easter Candy Clusters are a delightful treat perfect for Easter gatherings. Made with a mix of chocolate, peanuts, and festive M&M’s, these clusters are easy to make and great for sharing.
Ingredients
Scale
Ingredients:
- 16 oz white almond bark (chopped or broken into chunks)
- 12 oz semisweet chocolate chips
- 12 oz white chocolate chips
- 16 oz lightly salted dry roasted peanuts
- 1 cup pastel-colored Easter M&M’s
- 1/2 cup pastel sprinkles (optional)
Instructions
- Layer Ingredients: In a large slow cooker, layer the almond bark, semisweet chocolate chips, and white chocolate chips. Top with the peanuts.
- Cook: Cover and cook on low for 1.5 to 2 hours, stirring every 30 minutes, until everything is melted and smooth.
- Combine: Once melted, stir well to combine, ensuring the peanuts are evenly coated.
- Form Clusters: Line a baking sheet with parchment paper. Drop spoonfuls of the candy mixture onto the paper, spacing them slightly apart.
- Add Toppings: Immediately top each cluster with Easter M&M’s and sprinkles before the chocolate sets.
- Cool: Allow to cool at room temperature until firm, or refrigerate for quicker setting. Store in an airtight container at room temperature or in the fridge.
Notes
- You can use pastel candy-coated almonds or mini eggs instead of M&M’s.
- If you prefer a saltier bite, use salted cocktail peanuts instead of dry roasted.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert, Snack
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 180
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg
