Crockpot Easter Candy
Easy and sweet, this Crockpot Easter Candy is the perfect treat for the holiday, offering a mix of chocolate and festive toppings without the fuss of traditional candy making.
Ingredients
Main Ingredients
- 2 cups Chocolate chips (semi-sweet and milk chocolate mix) Use good quality melting chocolate or chips.
- 1 cup White chocolate chips or vanilla almond bark For contrast.
- 1 cup Roasted salted peanuts Can substitute with cashews, almonds, or omit for nut-free.
- 1 cup Pastel M&M style candies or mini chocolate eggs For decorative topping.
- 1 tablespoon Sprinkles Optional but adds cuteness.
- 1 pinch Sea salt Optional; enhances chocolate flavor.
Instructions
Melt and Mix
- Add your chocolate chips and white chocolate to the slow cooker.
- Put the lid on and set it to LOW, avoiding HIGH.
- Let it sit for about 45 minutes, then stir. Stir every 15 to 20 minutes until smooth, total time can vary from 60 to 90 minutes.
- Once the chocolate is silky, add peanuts and stir until everything is coated.
- Scoop small clusters onto lined baking sheets and press pastel candies or mini eggs on top while still soft.
- Let the clusters set at room temperature or chill in the fridge for 20 to 30 minutes until firm.
Notes
Store clusters in an airtight container, separating layers with parchment. Keeps for about 1 to 2 weeks at room temperature if cool, longer in the fridge.