Easter Crockpot Candy
Sweet and salty no-bake Easter candy clusters made in a slow cooker—peanuts coated in melted vanilla almond bark, mixed with pastel M&M’s and sprinkles.
- Prep Time: 5 minutes
- Cooling Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 35 minutes
- Yield: 50 pieces 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Ingredients
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34.5 oz honey roasted peanuts (about 1 jar)
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48 oz vanilla flavored almond bark (2×24 oz packages)
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2 cups pastel Easter M&M’s, divided
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Easter sprinkles (for topping)
Instructions
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Pour peanuts into the crockpot and spread evenly.
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Break almond bark into pieces and place over the peanuts.
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Cover and cook on LOW for 1 hour.
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Stir the mixture well, then cook an additional 30 minutes on LOW.
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Remove the insert from the crockpot and gently fold in 1 cup of M&M’s.
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Use a 3-tablespoon cookie scoop to drop candy clusters onto a parchment-lined baking sheet.
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Top each cluster with the remaining M&M’s and sprinkles.
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Let the clusters set for 1 hour at room temperature or 30 minutes in the fridge.
Notes
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Use crockpot liners for quick cleanup.
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You can substitute chocolate almond bark or other types of nuts.
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Store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
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Work quickly after adding the M&M’s to keep them from melting.
Find it online: https://ukfinda.com/easter-crockpot-candy/