Crockpot Easter Candy Clusters
Ingredients
- 1 pound white almond bark or white chocolate melting wafers
- 1 cup salted peanuts
- 1 cup mini marshmallows pastel-colored for Easter
- 1 cup pastel M&M's or candy-coated chocolate eggs
- Easter sprinkles optional, for decoration
Instructions
Step 1: Melt the White Chocolate
- 1️⃣ Add the white almond bark or melting wafers to a slow cooker.
- 2️⃣ Set the slow cooker to low heat and let the chocolate melt, stirring occasionally.
- 3️⃣ This process takes about 45 minutes to 1 hour, depending on your slow cooker.
Step 2: Mix in the Ingredients
- 4️⃣ Once the chocolate is fully melted and smooth, stir in the salted peanuts until evenly coated.
- 5️⃣ Gently fold in the pastel mini marshmallows, being careful not to let them melt completely.
Step 3: Form the Candy Clusters
- 6️⃣ Using a spoon or cookie scoop, drop small spoonfuls of the mixture onto a parchment-lined baking sheet.
- 7️⃣ Immediately press pastel M&M’s or candy-coated chocolate eggs into the top of each cluster.
- 8️⃣ Sprinkle with festive Easter sprinkles for an extra fun touch.
Step 4: Let Them Set
- 9️⃣ Allow the candy clusters to cool and harden completely at room temperature for about 1 hour. (For faster setting, place them in the fridge for 15-20 minutes.)
- 🔟 Once set, transfer to an airtight container for storage or serve immediately!
Notes
- Use High-Quality White Chocolate – The better the chocolate, the creamier and smoother the clusters!
- Want a Different Chocolate? – You can use milk chocolate or dark chocolate instead of white chocolate.
- Add Extra Crunch! – Try mixing in chopped pretzels, Rice Krispies, or crushed graham crackers.
- For a Softer Texture – Use cashews or pecans instead of peanuts for a milder crunch.
- Make Mini Clusters! – Use a mini muffin tin lined with cupcake liners to create bite-sized