Crockpot Easter Candy Clusters
These festive Crockpot Easter Candy Clusters are an easy no-fuss treat made with white almond bark, chocolate chips, peanuts, and pastel candies. Perfect for spring gatherings and gifting!
Equipment
- Crockpot / Slow Cooker
- Spoon or Cookie Scoop
- Parchment or Wax Paper
Ingredients
Main Ingredients
- 2 lbs white almond bark broken into pieces
- 12 oz semi-sweet chocolate chips
- 16 oz salted peanuts
- 10 oz pastel-colored M&M’s Easter-themed
- ½ cup pastel sprinkles optional
- 1 tsp vanilla extract optional
Instructions
- Place the white almond bark and chocolate chips into a crockpot. Cover and cook on LOW for about 1 hour, or until fully melted. Do not stir until end.
- Once melted, stir well to combine. Add peanuts and vanilla extract (if using), and mix until fully coated.
- Use a spoon or scoop to drop heaping tablespoons of the mixture onto parchment or wax paper.
- Immediately top with pastel M&M’s and sprinkles before the clusters harden.
- Allow clusters to cool and set completely at room temperature (about 30 minutes) before serving or storing.
Notes
Store in an airtight container at room temperature for up to 1 week. These also make great edible gifts when packaged in treat bags or tins.