Easter Crockpot Candy

Easter Crockpot Candy is the easiest Sweet Treat for Spring!

Spring is here, meaning it’s time to bring out the pastels, bunnies, and—of course—delicious Easter treats! If you love a no-fuss, no-bake dessert that practically makes itself, then this crockpot easter candy is about to become your new favorite tradition. It’s sweet, crunchy, a little gooey, and irresistible. Plus, it is a perfect addition to Easter baskets, dessert trays, or a fun afternoon treat.

The best part? Your crockpot does all the heavy lifting! Just toss in the ingredients, let the magic happen, and scoop out bite-sized clusters of goodness. Whether you’re making these for family, friends, or a festive gathering, this easy recipe is sure to be a crowd-pleaser.

Why You’ll Love This Easter Crockpot Candy

• Super Easy: Dump, melt, mix, scoop—done! No baking, no stress.
• Perfect for Easter: Pastel M&Ms and bunny sprinkles make these treats extra festive.
• Makes a Big Batch: One recipe gives you about 50 sweet little clusters—plenty to share!
• Customizable: Change up the mix-ins, sprinkles, or nuts to match any holiday or occasion.

Now, let’s hop into this recipe and get started! 🐰

Ingredients You’ll Need

• 16 oz roasted salted peanuts – These add the perfect crunch and a salty balance to the sweetness.
• 16 oz honey roasted peanuts – A little extra sweetness and a hint of honey flavor? Yes, please!
• 2 (24 oz) vanilla almond bark – This melts down to create the smooth, creamy coating for the candy clusters.
• 1 ½ cups mini marshmallows – Brings in that soft, chewy texture. (Plus, they look adorable mixed in!)
• 1 cup pastel M&Ms – These add a pop of color and a little chocolatey goodness.
• Extra M&Ms & Easter sprinkles – Because more is more when it comes to festive toppings!

Equipment:

• A crockpot (mine is a 7-quart, but any size should work!)
• A cookie scoop (or just a spoon if you want to freestyle it!)
• Parchment paper for easy cleanup
• Cookie Sheet

Step-by-Step Instructions

1. Layer the Ingredients in the Crockpot

Start by adding both types of peanuts to your crockpot, spreading them out in an even layer.

Next, break the vanilla almond bark into squares and place them on top of the peanuts. (No need to stir—just let the crockpot do its thing!)

2. Melting the Almond Bark

Set your crockpot to LOW and let everything warm up for one hour. Check on it—if the almond bark isn’t fully melted, stir it and let it cook in 15-minute increments until everything is smooth.

3. Let It Cool a Bit

Once the mixture is fully melted and combined, turn off the crockpot and let it sit for about 30-45 minutes at room temperature. This is important—if the mixture is too hot, the M&Ms and marshmallows will melt when you mix them in. You want it to be warm but not scorching before moving on.

4. Line Your Baking Sheets

While the candy mixture cools, grab two large baking sheets and line them with parchment paper. This will make cleanup a breeze!

5. Stir in the M&Ms & Marshmallows

Once the mixture is cooled but still soft, add in the M&Ms and marshmallows. Gently fold everything together with a spoon or spatula, being careful not to crush the candy pieces.

6. Scoop Out the Candy Clusters

Using a cookie scoop or spoon, scoop 2-tablespoon-sized portions onto the parchment-lined baking sheets. Work quickly, as the mixture will start to set!

7. Add Extra Toppings

Before the clusters firm up, press 2-3 extra M&Ms onto the tops of each candy piece and sprinkle on the bunny sprinkles. This step makes them look extra cute and festive!

8. Let Them Set

Allow the candies to sit at room temperature for about an hour until they’re completely firm. If you’re short on time, pop them in the fridge for 20-30 minutes to speed things up.

Storage Tips

To keep your Slow Cooker Easter Candy fresh and delicious:

• At Room Temperature: Store in an airtight container away from heat and light for up to 5 days.
• In the Fridge: Store in an airtight container for up to 1 month—great for making them ahead of time!
• In the Freezer: You can freeze them for up to 3 months in a freezer-safe bag. Just let them come to room temperature before serving!

Tips & Tricks for the Best Crockpot Candy

• Switch up the nuts! Want a milder flavor? Use all honey-roasted or even unsalted nuts instead.
• No almond bark? Swap it for white chocolate chips, vanilla melting wafers, or a white baking bar.
• Get creative! Use colorful, fruit-flavored marshmallows instead of plain white ones for a fun twist.
• Holiday hack: Change the M&M and sprinkle colors to fit different holidays—red & green for Christmas, orange & black for Halloween, or pink & red for Valentine’s Day!
• Chill the M&Ms before adding them to help them hold their shape.
• Check your slow cooker! All crockpots heat differently, so keep an eye on your candy as it melts to avoid burning.

Other Spring and Easter Posts:
Paper Easter Eggs
Daffodil Poem Printable
Polymer Clay Ornaments for Easter
Bunny and Carrot Egg Decorating (oldie, but a goodie)
DIY Spring Wreath

This Slowcooker Easter Candy is the perfect mix of sweet, salty, creamy, and crunchy—all wrapped up in a festive little bite! Whether you’re making them for an Easter party, as a homemade gift, or just as a fun treat to share, this recipe is as easy as it gets. Plus, the no-bake factor means less time in the kitchen and more time enjoying the holiday!

Are you making these this Easter? Let me know how they turn out! 🐣💛

Happy Easter & happy snacking!