Easter Crockpot Candy is an easy, no-bake treat often made around Easter. It’s a sweet mix of chocolate, peanuts, and pastel candies made right in the slow cooker. 🍫🥜🐣
Easter Crockpot Candy
Ingredients
- 16 oz salted peanuts
- 16 oz unsalted peanuts
- 12 oz semisweet chocolate chips
- 12 oz milk chocolate chips
- 1 package almond bark or white chocolate (about 24 oz), broken into pieces
- 1 cup pastel candy-coated chocolates (like mini eggs or candy-coated chocolates)
Instructions
1. Layer in the Crockpot
- Add peanuts to the bottom of the slow cooker.
- Layer chocolate chips and almond bark on top.
2. Cook
- Cover and cook on LOW for about 1½–2 hours.
- Do not stir until the chocolate is mostly melted.
3. Stir
- Stir everything together until smooth and fully melted.
4. Add Easter Candy
- Gently fold in the pastel candy-coated chocolates.
5. Form the Candy
- Drop spoonfuls onto parchment paper or wax paper.
- Let sit at room temperature or refrigerate until firm.
Tips
- Use cupcake liners to make little Easter candy clusters.
- Sprinkle with Easter sprinkles before they set for a festive look.
- Store in an airtight container for up to 1–2 weeks.
If you’d like, I can also show you 5 of the most popular Easter crockpot candies people make every year (some only use 3 ingredients). 🐰🍬
