Description
These Crockpot Easter Candy Clusters are the perfect easy, no-fuss treat for the holiday season! A delightful mix of creamy white chocolate, crunchy peanuts, pastel M&Ms, and mini marshmallows, these clusters are sweet, salty, and colorful. Made effortlessly in a slow cooker, they’re perfect for sharing, gifting, or simply indulging!
Ingredients
- 36 oz. white chocolate almond bark (broken into pieces)
- 12 oz. white chocolate chips
- 5 cups salted dry roasted peanuts
- 12 oz. pastel M&Ms
- 1 cup mini fruit-flavored marshmallows
- Pastel sprinkles (for decoration)
Instructions
- Prep for Success
- Line two baking sheets with wax paper or silicone mats.
- Spray the inside of the crockpot or use a liner for easy cleanup.
- Layer & Melt
- Place the almond bark pieces at the bottom of the crockpot.
- Add peanuts and white chocolate chips on top.
- Cover and cook on low for 1 hour.
- Stir & Check
- Remove the lid and stir the mixture, ensuring the peanuts are coated.
- If chunks remain, continue heating, stirring every 15 minutes, until fully melted.
- Mix in Fun
- Add half of the pastel M&Ms and mini marshmallows, stirring gently.
- (Add these late to prevent melting.)
- Scoop & Shape
- Use a cookie scoop or spoon to drop clusters onto the prepared baking sheets.
- Final Touch
- Immediately sprinkle the remaining M&Ms and pastel sprinkles over the clusters.
- Cool & Store
- Let the candy set completely before storing in an airtight container at room temperature.
Notes
- Use different chocolates! Swap white chocolate for milk or dark chocolate.
- Customize with mix-ins like pretzels, toffee bits, or shredded coconut.
- For faster setting, refrigerate the clusters for 15-20 minutes.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American