Description
Easter Crockpot Candy is an easy no-bake Easter dessert made with white chocolate, peanuts, pastel candies, and festive sprinkles, creating a sweet and salty crockpot candy recipe that is perfect for Easter parties, dessert trays, and homemade holiday treats.
Ingredients
2 pounds white almond bark
12 ounces white chocolate chips
3 cups salted peanuts
1 cup pastel candy-coated chocolates
2 tablespoons Easter sprinkles
Instructions
1. Add the salted peanuts to the bottom of a slow cooker, then place the white almond bark and white chocolate chips on top.
2. Cover and cook on low for 1 1/2 to 2 hours, until the chocolate is mostly melted.
3. Stir gently until the mixture is smooth and the peanuts are fully coated.
4. Let the mixture cool for 1 to 2 minutes, then fold in the pastel candy-coated chocolates.
5. Scoop spoonfuls of the candy mixture onto parchment-lined baking sheets or trays.
6. Sprinkle the tops with Easter sprinkles while the candy is still soft.
7. Let the clusters set at room temperature or chill briefly until firm, then serve or store.
Notes
Use low heat only so the chocolate melts gently and stays smooth.
Add the candy-coated chocolates near the end so they keep their shape and color.
If your kitchen is warm, let the candy set in the refrigerator for a firmer finish.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg