This Spring Crockpot Candy is a sweet, salty, colorful Easter treat. A mix of roasted peanuts, honey roasted peanuts, creamy vanilla almond bark, fluffy mini marshmallows, and colorful pastel M&Ms.

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This candy is great for Easter baskets, spring parties, classroom treats, or a fun spring activity to make with your kids.

If you are making this for Easter baskets, these Easter Bunny M&M Cookies and No-Bake Chocolate Easter Egg Nests are a great addition.

How to Make Spring 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.

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!

Important Recipe Notes

Always cook on LOW to prevent the chocolate from burning or seizing.
Let the chocolate melt before stirring to keep the mixture smooth.
Let the mixture cool slightly before adding marshmallows and M&Ms so they don’t melt.
Once scooped, add sprinkles right away before the candy hardens.
Store in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
You can swap peanuts for cashews or pretzels if needed, but keep the same measurements.

Prep Time:10

Cook Time:1 15

Cooling Time:35

Total Time:2

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.