This Spring Crockpot Candy is my new favorite no-fuss, crowd-pleasing easter treat recipe! It’s got crunchy peanuts, creamy vanilla almond bark, melty marshmallows, and pastel M&Ms—all mixed up in one gooey, sweet, and salty bite. Oh, and did I mention? It makes about 50 clusters, so there’s plenty to go around for Easter baskets, spring parties, or just sneaking a few while the kids aren’t looking.

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How to Make Easter Crockpot Candy

Ingredients you’ll need for this recipe

16 oz jar roasted salted peanuts
16 oz jar honey roasted peanuts
2 (24 oz) vanilla almond bark
1 ½ cups mini marshmallows
1 cup pastel M&Ms
Bunny sprinkles mix

Step by Step Guide

1. Toss the peanuts into your crockpot, then break up the almond bark and scatter it on top. No stirring yet!

2. Add the vanilla almond bark. Pop the lid on and set your slow cooker to LOW for one hour. When time’s up, give everything a good stir. If it’s still lumpy, cook for another 15 minutes until smooth.

3. Turn OFF the crockpot and let the mixture sit at room temp for 30-45 minutes. (Trust me, if it’s too hot, your M&Ms and marshmallows will turn into a melty mess.)

4. Once the chocolate is cool but still creamy, fold in your M&Ms and marshmallows. Then, using a cookie scoop, drop spoonfuls onto parchment-lined baking sheets.

5. Quickly press a few extra M&Ms and sprinkles on top before they harden.

6. Leave the candies at room temperature for 1 hour or pop them in the fridge for 20-30 minutes to speed things up.

Serve and Enjoy!

This Spring Crockpot Candy is the easiest way to bring a little extra fun to Easter without the hassle. The kids love helping with the toppings, and I love that my kitchen stays clean—well, mostly! So go ahead, whip up a batch, and let me know how fast they disappear in your house.

Ingredients

16 oz jar roasted salted peanuts
16 oz jar honey roasted peanuts
2 (24 oz) vanilla almond bark
1 ½ cups mini marshmallows
1 cup pastel M&Ms
Bunny sprinkles mix

Instructions

Toss the peanuts into your crockpot, then break up the almond bark and scatter it on top. No stirring yet!
Pop the lid on and set your slow cooker to LOW for one hour. When time’s up, give everything a good stir. If it’s still lumpy, cook for another 15 minutes until smooth.
Turn OFF the crockpot and let the mixture sit at room temp for 30-45 minutes.
Once the chocolate is cool but still creamy, fold in your M&Ms and marshmallows. Then, using a cookie scoop, drop spoonfuls onto parchment-lined baking sheets.
Quickly press a few extra M&Ms and sprinkles on top before they harden.
Leave the candies at room temperature for 1 hour or pop them in the fridge for 20-30 minutes to speed things up.

Author: carlycampbell