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.
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.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
Love this recipe?Follow @semihomemadekitchen for more!