Description
Indulge in the sweet and festive flavors of Easter with this easy-to-make Crock Pot Candy recipe. Perfect for holiday gatherings, these colorful treats are a delightful addition to any dessert table.
Ingredients
Scale
Ingredients:
- 2 pounds white almond bark, broken into pieces
- 1½ cups salted dry roasted peanuts
- 1½ cups pastel-colored Easter M&M’s
- 1 cup mini marshmallows
- ½ cup pastel-colored sprinkles
Instructions
- Add the white almond bark to the Crock Pot: Set it on low heat and allow it to melt completely, stirring occasionally for even melting.
- Stir in the peanuts: Mix until evenly coated.
- Fold in the mini marshmallows: Add about half of the Easter M&M’s and gently mix.
- Drop spoonfuls of the candy mixture: Onto parchment or wax paper.
- Top each candy cluster: Quickly with the remaining M&M’s and pastel sprinkles before they set.
- Cool and harden: Let the candy set at room temperature for at least 1 hour, or refrigerate for quicker setting.
Notes
- You can substitute white almond bark with white chocolate chips, adding 1 tablespoon of coconut oil for easier melting.
- Experiment with different nuts or add shredded coconut for variety.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 17g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
