Crockpot Easter Candy
Crockpot Easter Candy is an easy, delicious way to make homemade Easter treats! Sweet, crunchy, and full of colorful candy goodness.
Servings 50 candy clusters
Ingredients
- 16 oz Salted Peanuts
- 16 oz Honey Roasted Peanuts
- 2 24 oz Vanilla Almond Bark
- 1-1/2 cups Mini Marshmallows
- 1 cup Pastel M&M's
- Extra Marshmallows and Sprinkles (optional)
Instructions
- Pour the peanuts into your crockpot and spread them out evenly. Then, break the vanilla almond bark into chunks and place them on top.
- Cover and cook on LOW for about 1 hour, or until the almond bark is fully melted. Give it a stir! If it’s not quite there, cover and continue cooking in 15-minute increments until smooth.
- Turn off the slow cooker and let the mixture cool for 30-45 minutes at room temperature. If it’s too hot, your M&Ms and marshmallows will melt—so let it get warm, but not scorching!
- While waiting, line two large baking sheets with parchment paper for easy cleanup.
- Once the mixture has cooled a bit, gently fold in the M&Ms and marshmallows with a spoon or spatula. Don’t overmix—just enough to combine!
- Use a 2-tablespoon cookie scoop to drop clusters onto the prepared baking sheets. Press a few extra M&Ms and sprinkles on top for that festive touch!
- Let the candy set at room temperature for about an hour until firm. In a hurry? Pop them in the fridge for 20-30 minutes to speed things up.
Notes
- Feel free to switch up the nuts.
- No almond bark? Swap it for white chocolate chips, vanilla melting wafers, or a white baking bar.
- Dont' like marshmallows? Omit them.
- All slow cookers heat differently so be sure to check on the candy to make sure it isn’t burning on the bottom.
- Refrigerate the M&Ms while the almond bark is melting to help it hold its shape.