Description
Indulge in the sweet delight of Easter Crockpot Candy, a perfect treat for the season. These colorful and flavorful candy clusters are easy to make in your slow cooker and will be a hit with everyone!
Ingredients
White Almond Bark:
2 pounds,
Semi-Sweet Chocolate Chips:
12 ounces,
Peanut Butter Chips:
12 ounces,
Dry Roasted Peanuts:
16 ounces,
Pastel-Colored M&Ms or Candy-Coated Chocolate Eggs:
1 cup,
Pastel Sprinkles (Optional)
,
Mini Cupcake Liners for Serving
Instructions
- Add Ingredients to Crockpot: Add the white almond bark, semi-sweet chocolate chips, and peanut butter chips to the crockpot. Top with the dry roasted peanuts.
- Cook in Crockpot: Cover and cook on low for 1 to 1 ½ hours, stirring every 20–30 minutes, until completely melted and smooth.
- Combine and Cool: Once fully melted, stir the mixture well to combine. Turn off the heat and let it cool for 5–10 minutes.
- Add Mix-Ins: Gently fold in the pastel M&Ms, reserving a few for topping.
- Form Candy Clusters: Spoon the mixture into mini cupcake liners on a baking sheet or tray. Top each candy cluster with reserved M&Ms and sprinkles if desired.
- Set Candies: Let candies set at room temperature for 1–2 hours or refrigerate for faster setting.
Notes
- To switch up the flavor, use butterscotch chips or chopped pretzels instead of peanut butter chips.
- These candies store well in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
