Description
This festive Easter Crockpot Candy combines creamy white almond bark, roasted peanuts, pastel Easter M&Ms, and fruity mini marshmallows to create a deliciously sweet and crunchy treat. Made easily in a slow cooker, it’s perfect for holiday celebrations or a fun snack to share with family and friends.
Ingredients
Scale
Base Ingredients
- 2 24 oz. blocks white almond bark
- 24 oz roasted peanuts
Mix-Ins and Toppings
- 1 ½ cups Easter M&Ms (pastel colors)
- 1 ½ cups mini marshmallows (fruit-flavored)
- Easter sprinkles, for topping
Instructions
- Heat Almond Bark and Peanuts: Place the white almond bark and roasted peanuts into your slow cooker. Cover and cook on low heat for 2 to 3 hours, stirring frequently to ensure the almond bark melts evenly and the mixture combines smoothly without burning.
- Cool the Mixture: Once the almond bark is fully melted and the mixture is smooth, turn off the slow cooker. Allow the mixture to cool down to room temperature. It’s important that it cools enough so the mixture does not harden or remain too hot, as this will affect the texture of the M&Ms and marshmallows when added.
- Add M&Ms and Marshmallows: Gently stir the pastel Easter M&Ms and fruit-flavored mini marshmallows into the cooled almond bark and peanut mixture until just combined. Be careful not to overmix to prevent melting the add-ins.
- Form and Decorate Candies: Using a tablespoon or small scoop, drop 1 to 1 ½ tablespoon-sized portions of the mixture onto parchment-lined baking sheets. Top each candy with additional M&Ms and Easter sprinkles for an extra festive touch.
- Set and Serve: Allow the candies to set completely at room temperature until firm. Serve and enjoy your colorful, crunchy Easter treats!
Notes
- Stir frequently during cooking to prevent burning and promote even melting.
- Allow the mixture to cool adequately to avoid melting the M&Ms and marshmallows when added.
- Use parchment paper to prevent sticking during setting.
- Store candies in an airtight container to maintain freshness.
- Can be refrigerated to speed up setting but bring to room temperature before serving for best texture.
