This Easter Crockpot Candy is absolutely irresistible—think creamy white almond bark combined with crunchy roasted peanuts, colorful pastel Easter M&Ms, and delightful fruity mini marshmallows. Not only is it incredibly tasty, but it’s also one of the easiest candies you’ll ever make! Everything melts right in the crockpot, making this recipe hassle-free, perfect for busy days and last-minute treats. Each bite delivers the perfect blend of sweet, salty, creamy, and crunchy textures that’ll have everyone reaching for just one more. Whether you’re preparing treats for an Easter party or just a sweet snack for the family, this candy is going to become your new go-to favorite!
Why You’ll Love This Recipe
- Effortlessly Easy: It practically makes itself in the slow cooker—minimal effort and cleanup.
- Crowd-Pleasing: Colorful, fun, and incredibly delicious, these candies will disappear in no time.
- Great for Kids: Kids love helping sprinkle on the toppings, making it a fun family activity.
Ingredients You’ll Need
This recipe couldn’t be simpler! Here’s all you’ll need:
- White Almond Bark: Smooth, creamy, and melts perfectly. Almond bark ensures your candy has a wonderful texture and sweetness.
- Roasted Peanuts: Adds a crunchy, salty contrast that balances out the sweetness perfectly. Use salted peanuts for extra flavor.
- Pastel Easter M&Ms: They add color, chocolatey sweetness, and crunch. Plus, they’re festive!
- Fruit-Flavored Mini Marshmallows: These give each bite a sweet, soft chewiness and fun fruity twist. If you prefer classic marshmallows, those work well too!
- Easter Sprinkles: Adds festive decoration, making your candy look extra cheerful.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Feeling creative? Customize this candy to your liking:
- Chocolate Lovers: Swap white almond bark for milk or dark chocolate for an indulgent twist.
- Nutty Options: Try cashews, almonds, or pecans instead of peanuts to change things up.
- Extra Fruity: Mix in dried cranberries, cherries, or raisins for additional fruity goodness.
- Crunch Factor: Add crushed pretzels, crispy rice cereal, or coconut flakes for a delightful crunch.
How to Make Easy Pastel Easter Cake
Step 1: Melt the Almond Bark
Place your white almond bark blocks and roasted peanuts into your slow cooker. Set it to low and let it cook for about 2-3 hours. Make sure to stir occasionally—this helps everything melt smoothly and evenly.
Step 2: Cool Slightly
Once your almond bark is smooth and creamy, turn off your slow cooker. Let the mixture cool down to room temperature.
Note: You don’t want the mixture hot enough to melt your marshmallows and M&Ms, but it shouldn’t harden up either.
Step 3: Add Mix-ins
Gently stir in your Easter pastel M&Ms and fruity mini marshmallows until they’re evenly distributed. Be gentle here to avoid breaking up your mix-ins too much.
Step 4: Scoop and Decorate
Use a tablespoon or small scoop to portion the candy mixture onto parchment paper. Top each candy with extra M&Ms and your favorite Easter sprinkles for a festive finish. Allow them to set completely before serving.
Pro Tips for Making the Recipe
- Gentle Stirring: Mix very gently to maintain the marshmallows’ texture and M&M colors.
- Use a Cookie Scoop: Using a small scoop makes portioning quick and easy, ensuring uniform candies every time.
- Line Your Surface: Parchment paper or silicone mats make cleanup a breeze and candies easier to remove once set.
How to Serve
These adorable candies are perfect for Easter baskets, dessert tables, or as cute party favors wrapped in cellophane bags tied with pastel ribbon. Serve them alongside other festive treats, fresh fruit, or pair them with coffee, tea, or a cold glass of milk. They’re delightful treats everyone will love!
Make Ahead and Storage
Storing Leftovers
Store these candies in an airtight container at room temperature for up to 1 week or refrigerated for up to 2 weeks.
Freezing
Yes, you can freeze these candies! Store in a freezer-safe container or zip-lock bag for up to 3 months. Thaw at room temperature before serving.
Reheating
No reheating needed! Simply thaw if frozen and enjoy.
FAQs
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Can I use regular chocolate instead of almond bark?
Yes! You can substitute white, milk, or dark chocolate chips. Just be careful when melting chocolate—check frequently to avoid burning.
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Can I make this candy without peanuts?
Absolutely! Swap peanuts for almonds, cashews, or pretzels if you have allergies or prefer a different texture.
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What if I can’t find fruit-flavored marshmallows?
No worries! Regular mini marshmallows are just as delicious, though you’ll miss the fruity twist.
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How long does the candy take to set?
The candy typically sets at room temperature in about an hour. For quicker results, pop them into the refrigerator for 20-30 minutes.
Final Thoughts
This Easter Crockpot Candy is not only simple and fun to make, but it’s also an absolute treat to enjoy. Its sweet and salty combination, combined with festive colors and flavors, is guaranteed to impress your family and friends. Go ahead and whip up a batch—this cheerful candy is sure to become your new holiday tradition!
Print
Easter Crockpot Candy
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 3 hours 20 minutes
- Yield: 50 candies 1x
- Category: Snacks
- Method: Slow Cooking
- Cuisine: American
Description
Easter Crockpot Candy is a delightful and festive treat that’s perfect for celebrating the season. This easy-to-make candy combines creamy white almond bark, roasted peanuts, pastel Easter M&Ms, and fruity marshmallows, topped with sprinkles for a colorful finish. It’s a no-fuss slow cooker recipe that’s ideal for gifting or sharing with loved ones.
Ingredients
Candy Base
- 2 (24 oz) blocks white almond bark
- 24 oz roasted peanuts
Mix-Ins and Toppings
- 1 1/2 cups Easter M&Ms (pastel)
- 1 1/2 cups mini marshmallows (fruit-flavored)
- Easter sprinkles (for garnish)
Instructions
- Melt the Base Ingredients:
Place the white almond bark and roasted peanuts in your slow cooker. Cover the slow cooker and cook on low heat for 2-3 hours, stirring often. Continue stirring until the chocolate is completely melted and smooth. - Cool the Mixture:
Turn off the slow cooker and allow the chocolate mixture to cool to room temperature. This step ensures that the chocolate is not so warm that it melts the M&Ms and marshmallows when they’re added. - Combine the Candy Mixture:
Add the M&Ms and mini marshmallows to the chocolate mixture. Stir gently until the mix-ins are evenly incorporated, being mindful not to break the marshmallows or M&Ms. - Scoop the Candy:
Using a tablespoon, scoop 1 to 1 ½ tablespoon portions of the candy mixture onto parchment paper to form individual candies. - Add the Finishing Touches:
Top each candy with additional M&Ms and festive Easter sprinkles for decoration. Let the candies set until firm, then serve and enjoy!
Notes
- You can switch the white almond bark with white chocolate chips, but almond bark is recommended for smoother melting.
- Use parchment or wax paper for easy cleanup and to prevent the candies from sticking.
- Store these candies in an airtight container at room temperature for up to a week.
- To make these more festive, swap in different holiday-themed M&Ms and sprinkles for various occasions.
Nutrition
- Serving Size: 1 candy
- Calories: 135 kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
