Spring Crockpot Candy
This sweet and salty Easter treat combines peanuts, creamy chocolate, marshmallows, and pastel M&Ms, made easily in a slow cooker for effortless spring snacking and festive enjoyment.
Equipment
- 1 slow cooker crockpot
- 1 cookie scoop optional for shaping candies
- 1 parchment paper for lining baking sheets
Ingredients
- 16 oz roasted salted peanuts
- 16 oz honey roasted peanuts
- 48 oz vanilla almond bark 2 packages of 24 oz each
- 1 ½ cups mini marshmallows
- 1 cup pastel M&Ms
- Bunny sprinkles mix
Instructions
- Place both types of peanuts into the slow cooker.
- Break almond bark into pieces and scatter over the peanuts without stirring.
- Cover and cook on low for 1 hour.
- Stir the mixture well; if lumps remain, continue cooking for an additional 15 minutes until smooth.
- Turn off the slow cooker and allow the mixture to cool at room temperature for 30 to 45 minutes.
- Once cooled but still creamy, fold in pastel M&Ms and mini marshmallows.
- Using a cookie scoop or spoon, drop spoonfuls onto parchment-lined baking sheets.
- Press a few extra M&Ms and bunny sprinkles on top quickly before the candy hardens.
- Let candies sit at room temperature for 1 hour or refrigerate for 20 to 30 minutes to set faster.
Notes
- Use a cookie scoop for uniform candy sizes.
- Store candies in an airtight container at room temperature for up to 3 days.
- For a nut-free version, substitute peanuts with seeds.