Description
Easter Crockpot Candy is an easy no-bake Easter dessert made with salted peanuts, white almond bark, white chocolate chips, pastel candy eggs, and festive sprinkles for a sweet, crunchy, creamy holiday candy everyone loves.
Ingredients
36 oz salted dry roasted peanuts
24 oz white almond bark, broken into pieces
12 oz white chocolate chips
1 cup pastel candy-coated chocolate eggs
2 tbsp Easter sprinkles
Instructions
1. Add the peanuts to the bottom of a 6-quart crockpot.
2. Layer the white almond bark pieces and white chocolate chips over the peanuts.
3. Cover and cook on low for 1 1/2 to 2 hours, until the chocolate is fully melted.
4. Stir gently until the peanuts are evenly coated and the mixture looks smooth and glossy.
5. Line baking sheets or trays with parchment paper.
6. Use a spoon or cookie scoop to drop clusters of the candy mixture onto the prepared parchment.
7. While the clusters are still soft, top each one with pastel candy eggs and a pinch of Easter sprinkles.
8. Let the candy set at room temperature until firm, or chill briefly if needed.
9. Store in an airtight container once fully set.
Notes
Use low heat only so the chocolate melts gently and does not scorch.
Work quickly when adding the candy eggs and sprinkles so they stick before the clusters set.
Store the candy in a cool place with parchment between layers to keep the clusters looking neat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 285
- Sugar: 18g
- Sodium: 105mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 2mg