Crockpot Easter Cluster Candy
Make these easy and delicious candy clusters in your slow cooker for Easter! They are so cute and would also look great in bags for gifts! Make sure to also try our bunny bait and all our Easter recipes!
To start, gather your ingredients: two blocks of white almond bark, a bunch of roasted peanuts, pastel M&Ms, mini fruit-flavored marshmallows, and some festive Easter sprinkles. Now, let’s get this chocolate party started! Place the almond bark and peanuts in your trusty slow cooker. Cover it up and let it cook on low for a few hours, stirring every now and then. When the chocolate is melted and smooth, turn off the slow cooker and let it cool down to room temperature. You want it to be just warm enough to still be gooey, but not so warm that it melts your M&Ms and marshmallows!
Once your chocolate mixture has cooled down a bit, it’s time to add the fun stuff! Stir in those pastel M&Ms and mini marshmallows until they’re just combined. Don’t overmix – you want to keep it nice and chunky!
Now it’s time to scoop out your treats onto some parchment paper. Make them whatever size you like – we recommend about 1-1.5 tablespoons per scoop. Top each one with some extra M&Ms and sprinkles, and let them set until they’re firm and ready to devour. And that’s it! Your Easter treats are ready to hop their way into the hearts (and tummies) of your friends and family.
Don’t have a slow cooker? No problem! You can easily make this adorable Easter treat using just your stovetop. Here’s how: Place the two blocks of white almond bark in a large saucepan over low heat. Add in the roasted peanuts and stir occasionally until the chocolate is melted and smooth. Be careful not to burn the chocolate – stir constantly and remove from heat as soon as it’s melted.
Remove the saucepan from the heat and let it cool down for about 10-15 minutes, or until the chocolate has cooled to room temperature. Stir in the pastel M&Ms and mini marshmallows until they’re just combined.
Now it’s time to scoop out your treats onto some parchment paper. Make them whatever size you like. Top each one with some extra M&Ms and sprinkles, and let them set until they’re firm and ready to eat.
Crockpot Easter Cluster Candy
Ingredients
- 2 24 ounce blocks of white almond bark
- 24 ounces roasted peanuts
- 1 ½ cups pastel M&Ms
- 1 ½ cups mini fruit flavored marshmallows
- Easter sprinkles
Instructions
- In your slow cooker place the almond bark and peanuts.
- Cover and cook on low for 2-3 hours stirring often.
- Once the chocolate is melted and smooth turn off the slow cooker and let the chocolate mixture cool until room temperature. You don’t want the chocolate to start to harden up but you don’t want it so warm it melts the M&Ms and marshmallows.
- Stir the M&Ms and marshmallows into the chocolate mixture and stir gently until just combined.
- Scoop 1 – 1 ½ tablespoon scoops onto parchment paper.
- Top with more M&Ms and sprinkles.
- Let set and serve!
