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Crockpot Easter Candy Clusters

Are you looking to include some homemade treats with your Easter offerings? Try this easy recipe for Crockpot Easter Candy. Simple ingredients combine with minimal effort for a festive sweet treat that everyone will enjoy. Just toss the ingredients into the slow cooker and let it work its magic for a hassle-free, sweet addition to your holiday spread.

A pile of Easter peanut candy clusters.

Easy Easter Crockpot Candy

These candies are not only a breeze to make but also add a delightful touch to your Easter celebration. I personally enjoy gifting them in Easter baskets for my nieces and nephews—it’s a simple way to add a personal, homemade touch to the festivities. The slow cooker proves to be a game-changer, providing a stress-free method to manage chocolate melting and ensuring a smooth consistency. Plus, the steady warmth it maintains while scooping prevents any hasty hardening, making the candy-making process a seamless experience.

A plate filled with Crockpot Easter Candy topped with colorful M&Ms and sprinkles.

Ingredients for the White Chocolate Easter Candy

  • White almond bark – Provides a creamy and sweet base for the candy. White almond bark, which is sometimes called vanilla almond bark, can be found in the baking aisle at the grocery store.
  • Roasted salted peanuts – Add a perfect crunchy texture and a bit of salty goodness to balance the sweetness.
  • Mini marshmallows – Contributes a soft and chewy texture to the treats. I like to use the fruit-flavored ones to match the Easter theme.
  • Easter M&Ms – Brings bursts of pastel colors and a chocolatey goodness.
  • Easter sprinkles – Add a fun and festive touch, making each candy look like a mini celebration!
Ingredients to make the candies laid out on the counter.

Making the Homemade Candy 

  1. Prep the workspace –  Line 3-4 large baking sheets with parchment paper and set them aside for easy cleanup.
  2. Layer the peanuts – Add roasted salted peanuts as the initial layer in the crockpot.
  3. Almond bark base – Break white almond bark into chunks and layer it on the peanuts without stirring.
  4. Controlled cooking – Cover and cook on low for one hour without mixing. After this initial hour, give everything a good stir. Continue cooking on low for an additional hour, stirring every 20 minutes.
  5. Cool down – Once the almond bark is fully melted and everything is well combined, turn off the crockpot and remove the lid. Let the chocolate mixture cool for 30-45 minutes. Aim for the right balance – cool enough to avoid marshmallow melting but not cool enough to set.
Collage showing four steps to make the candies in the crockpot.
  1. Incorporate extras – Gently mix in mini marshmallows and Easter M&Ms for added texture.
  2. Form candy clusters – Drop spoonfuls of the candy mixture onto the parchment-lined cookie sheet.
  3. Enhance visual appeal – Top each candy cluster with extra M&Ms and Easter sprinkles.
  4. Set – Let the candies set completely on parchment paper for 1-2 hours before removing them for optimal texture and presentation.
Collage of two steps showing candies being embellished and scooped onto a tray.

Variations and substitutions

Semi-sweet chocolate clusters – Instead of all white candies, try adding some semi-sweet chocolate chips for a richer chocolate flavor. Check out my Crockpot Candy Recipe for complete instructions on how to make the switch.

Pretzel crunch – Introduce another salty contrast by mixing in a cup or two of pretzel pieces.

Nutty alternatives – Experiment with different nut varieties. Swap peanuts for almonds or cashews to bring unique flavors and textures to your candy clusters.

Holiday mix-ins – Customize your candies for different holidays by changing the mix-ins. For example, use red and green M&Ms for Christmas, candy corn for Halloween, or heart-shaped sprinkles for Valentine’s Day. Adjust the colors and themes to match the current holiday season.

Plate of colorful Crockpot Easter Candy on the counter surrounded by M&Ms and marshmallows.

Tips for success

  • Prevent burning – During the last hour of cooking, check the mixture frequently and stir every 15-20 minutes to ensure even melting and prevent burning. This step is crucial for a smooth and delicious outcome.
  • Mind the cooling time – After turning off the crockpot and removing the lid, allow the candy mixture to cool for 30-45 minutes. This prevents the marshmallows from melting upon contact, ensuring they maintain their delightfully chewy texture in the final product.
  • Use a quick-release scoop – Use a quick-release scoop when forming candy clusters. This not only ensures consistent sizing but also makes the scooping process more efficient and manageable. I used a two tablespoon scooper to form mine.
  • Be cautious when opening the crockpot – When removing the lid, exercise caution to prevent water drops from falling into the candy mixture. Water droplets can cause the chocolate to seize, affecting the texture of the candies. Take your time and open the lid carefully to avoid any mishaps.
  • Ensure ample scooping space – This recipe yields a big batch, so ensure you have enough space for scooping. If you are short on cookie trays, line the kitchen counter with a long piece of parchment paper. Just ensure you can spare the counter space for a few hours while the candy sets.
Three Easter candy peanut clusters stacked on each other.

How to store the Easter crock pot candy

Store the slow cooker Easter candy in an airtight container at room temperature, away from direct sunlight and heat, for 1-2 weeks. If you prefer a firmer texture, you can store them in the refrigerator. However, M&Ms get cloudy when refrigerated, so the appearance may be affected. 

Freezing the candies is an option for longer storage. Place the candies in a single layer on a parchment-lined tray and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. Frozen candies can be stored for up to 2-3 months

Pile of crockpot Easter candy with bright sprinkles.

Looking for more easy desserts to celebrate the Easter holiday?

Check out these great chocolate recipes.

Did you love these colorful white chocolate peanut clusters? Let us know your thoughts in the comments below.

Plate full of white chocolate Easter candies with M&Ms and sprinkles.

Crockpot Easter Candy Clusters

Create delicious Crockpot Easter Candy with this easy recipe. The combination of creamy white almond bark, crunchy peanuts, and colorful M&Ms results in festive clusters perfect for any spring occasion.
Prep Time 15 minutes
Cook Time 2 hours
Cool Time 1 hour 30 minutes
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 80 Pieces
Calories

Ingredients
  

  • 48 ounces white almond bark 2 blocks
  • 32 ounces dry roasted lightly salted peanuts 2 containers
  • 1 cup mini marshmallows
  • 1 1/2 cups Easter M&Ms divided
  • Easter sprinkles

Instructions
 

  • Line 3-4 large baking sheets with parchment paper and set aside.
  • Add the peanuts to the bottom of the crockpot.
  • Break the almond bark into chunks and place on top of the peanuts. Do not stir.
  • Cover and cook on low for one hour without mixing. After one hour mix everything well. Cook on low for an additional hour, stirring every 20 minutes.
  • Once the white almond bark is fully melted and everything is well combined, turn the crockpot off and remove the lid. Allow the chocolate mixture to cool for 30-45 minutes. You want it to cool so it doesn’t melt the marshmallows, but you do not want it to set.
  • Mix in the marshmallows and 1 cup of M&Ms.
  • Drop spoonfuls of the candy mixture onto the parchment-lined baking sheets.
  • Top the candy clusters with a few more M&Ms and add the sprinkles.
  • Allow the candies to set completely for 1-2 hours before removing them from the parchment paper.

Notes

  • Store the candies in an airtight container at room temperature, away from direct sunlight and heat for 1-2 weeks.
  • Freeze in an airtight container for up to 3 months. 
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