Easter crockpot candy is an easy homemade treat that’s perfect for spring. Made with just a few simple ingredients, this slow cooker recipe creates sweet, chocolatey clusters filled with festive colors and flavors.
Whether you’re making it for Easter baskets, dessert trays, or gifting, this colorful spring peanut clusters are sure to brighten anyone's day.
Easy Easter crockpot candy
If you're like me and you love simple, no-fuss recipes, this crockpot Easter candy is for you.
With minimal prep and no baking required, the slow cooker does all the work. Just toss in the ingredients, stir, and scoop, yes, it’s that easy!
Looking for more Spring themed sweet treats? I've got you. You need to try these spring flower pretzel bites or our homemade Easter Chex mix next.
Recipe Highlights
- Easy to make: The slow cooker does all the work, making this a stress-free recipe.
- Perfect for Easter: Colorful and festive, these peanut clusters are great for holiday celebrations.
- Great for gifting: Package them in treat bags or jars for an adorable homemade gift.
- Customizable: Swap out ingredients to match your favorite flavors and textures.
Ingredients
Chocolate chips: A mix of white, milk, or dark chocolate for a rich, creamy texture.
Peanut butter chips: Adds a smooth, nutty flavor to the candy clusters.
Almond bark: Helps the candy set and adds a glossy finish.
Peanuts: Provides a satisfying crunch and salty contrast.
Mini marshmallows: Softens in the warm chocolate, adding a chewy texture.
Easter M&M’s and sprinkles: Brings festive colors to each bite.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Crockpot
- Parchment paper
- Baking sheet
- Cookie scoop
How to make Easter crockpot candy
Add peanuts to the crockpot in an even layer, then place broken almond bark on top.
Cover and cook on LOW for 1 hour or until melted, stirring occasionally. If needed, continue in 15-minute intervals until smooth.
Turn OFF the slow cooker and let the mixture cool for 30-45 minutes until slightly warm but not hot.
While cooling, line two baking sheets with parchment paper.
Stir in M&Ms and marshmallows once the mixture has cooled slightly.
Use a cookie scoop (about 2 tablespoons) to drop clusters onto the baking sheets. Press extra M&Ms and sprinkles on top.
Let set at room temperature for 1 hour or chill in the fridge for 20-30 minutes until firm.
Variations
Nut-Free Version: Skip the peanuts and use pretzel pieces and or crispy rice cereal for crunch.
Dark Chocolate Twist: Use dark chocolate chips and instead of white chocolate or almond bark. This will be just like regular peanut clusters but decorated with spring m & ms.
Use different Spring-Themed Mix-Ins: Try adding shredded coconut, pastel-colored mini marshmallows, or even crushed cookies.
After setting, drizzle melted white or dark chocolate on top for a decorative look.
Time to share!
Enjoy these treats with a cup of coffee, hot cocoa, or a glass of milk.
Add them to an Easter dessert platter with cookies, brownies, and chocolate-covered pretzels.
Pack them in Easter baskets alongside other festive sweets.
How to store
Room Temperature: Store in an airtight container for up to 2 weeks.
Refrigerator: Keep in a sealed container for up to a month.
Freezer: Freeze for up to 3 months in a freezer-safe bag.
Helpful Tips
- Use salted, unsalted, or honey-roasted nuts based on preference.
- Swap almond bark with Ghirardelli vanilla melting wafers, white chocolate chips, or a white chocolate baking bar if needed.
- Use fruit-flavored marshmallows for variety or skip them entirely.
- Change M&M and sprinkle colors for different occasions.
- Check periodically to prevent burning, as slow cooker temperatures vary.
- Let the mixture cool before adding M&Ms and marshmallows to keep them from melting. Chilling the M&Ms beforehand helps them hold their shape.
FAQs
Yes! Almonds, cashews, or pecans work well in place of peanuts.
Avoid getting water in the crockpot and stir gently while melting.
Absolutely! Melt the chocolate in a microwave or double boiler, then follow the same steps.
Place them in cellophane bags or small jars, tie with a ribbon, and add a festive tag!
Yes! It stores well for weeks, making it a great make-ahead Easter treat.
More recipes like this
- Easter chocolate pretzel bark.
- Rice Krispies egg nests.
- Carrot cake balls.
- Check out all our Home Cooked Recipes
Will you be making these Easter peanut clusters?
Easter crockpot candy is a simple and festive treat that’s perfect for the holiday season.
With a few basic ingredients and a slow cooker, you can create homemade Easter candy that’s both delicious and fun to make.
Try this recipe and share your sweet creations with family and friends!
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Easy crockpot candy
Equipment
- Crockpot (mine is 7qt)
Ingredients
- 16 ounce roasted peanuts (salted)
- 16 ounce Honey roasted peanuts
- 48 oz Vanilla almond chocolate bark (2 x 24 oz pack)
- 1 ½ cups mini marshmallows
- 1 cup Pastel m&ms (plus more for topping)
- Spring sprinkles mix for topping
Instructions
- Pour the peanuts into the crockpot, spreading them evenly across the bottom. Break the vanilla almond bark into smaller chunks and layer them on top.
- Cover and set the slow cooker to LOW for about an hour, or until the almond bark melts completely. Stir everything together. If the mixture isn’t fully melted, continue heating in 15-minute intervals, stirring each time, until smooth.
- Turn OFF the slow cooker and allow the mixture to cool for 30-45 minutes at room temperature. The chocolate should still be melted but not too hot—this prevents the M&Ms and marshmallows from melting when mixed in.
- While waiting, line two large baking sheets with parchment paper.
- Once the mixture has cooled slightly, add the M&Ms and marshmallows. Gently stir to distribute them evenly.
- Using a cookie scoop (about 2 tablespoons), portion out the candy mixture and drop it onto the prepared baking sheets. While the chocolate is still soft, press a few extra M&Ms and sprinkles on top of each cluster.
- Let the candies sit at room temperature for about an hour to set. If you want to speed things up, place the baking sheets in the refrigerator for 20-30 minutes until firm.
Notes
- A mix of roasted salted nuts and honey-roasted nuts adds great flavor, but feel free to use all salted, unsalted, or honey-roasted based on preference.
- If you don’t have almond bark, you can substitute with an equal amount of Ghirardelli vanilla melting wafers, white chocolate chips, or a white chocolate baking bar.
- Instead of plain white mini marshmallows, try fruit-flavored marshmallows for a colorful twist, or leave them out entirely.
- Swap the M&M and sprinkle colors to make this treat for other holidays and celebrations.
- Every slow cooker heats differently, so check occasionally to prevent the candy from burning at the bottom.
- Be sure to cool the almond bark and peanut mixture before adding M&Ms and marshmallows so they don’t melt.
- Chilling the M&Ms while the chocolate melts can also help them hold their shape.
Chichi says
This recipe is super easy! I hope you get to try it.