Easter Crockpot Candy

This pastel twist on classic crockpot candy is perfect for spring parties, baskets, or gifting. It’s the same easy “dump and melt” method — just dressed up for Easter.

🛒 Ingredients

16 oz dry roasted peanuts (salted or unsalted)
12 oz semi-sweet chocolate chips
12 oz white almond bark (vanilla candy coating)
1 cup pastel Easter M&M’s
Optional: pastel sprinkles

🥣 Instructions

1️⃣ Layer in crockpot (no stirring yet):
Peanuts → chocolate chips → almond bark on top.

2️⃣ Cook on LOW for 1½–2 hours.
Do not remove lid for the first hour.

3️⃣ Stir until smooth once melted.

4️⃣ Cool slightly (5–10 minutes) so candy won’t melt the M&M’s.

5️⃣ Fold in Easter M&M’s.

6️⃣ Drop spoonfuls onto parchment paper. Add sprinkles while soft.

7️⃣ Let set completely (about 1 hour at room temp or 20–30 minutes in fridge).

🌸 Tips for Pretty Easter Clusters

Use mostly white almond bark for lighter-colored candy.
Mix in mini marshmallows for a “Rocky Road” spring version.
Drizzle extra melted white chocolate on top for bakery-style finish.

🧺 Storage

Airtight container at room temperature up to 2 weeks.
Freeze up to 3 months.

If you’d like, I can also give you:

A white chocolate bunny version
A pastel pecan version
Or a no-peanut (school-friendly) version 🐣