If you’re looking for a simple, festive treat that practically makes itself, this Easy Easter Crockpot Candy is your answer! With just three ingredients—lightly salted dry roasted peanuts, Ghirardelli white chips, and vanilla almond bark—this no-fuss candy delivers big on flavor with minimal effort. The best part? The slow cooker does all the work!
Whether you’re filling Easter baskets, prepping for a spring gathering, or just craving a sweet-and-salty snack, these creamy white chocolate peanut clusters are always a hit. Add some colorful sprinkles and pastel M&Ms, and you’ve got a holiday treat that’s as pretty as it is delicious!
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Ingredients – Here’s What You’ll Need
Simple Steps to Make Easter Crockpot Candy
Easter Crockpot Candy is one of the easiest candies to make that you can imagine: Just layer, melt, stir, scoop, and decorate—no baking required!
- Layer: I added the dry roasted peanuts, the Ghiradelli white chips, and vanilla almond bark to my crockpot. To enhance the melting, I broke the almond bark up into pieces.
- Melt: Then, I placed a paper towel on the crockpot, covered it with the lid, and programmed it on low for one hour.
- Stir: After an hour, I removed the lid and paper towel, and stirred all of the peanuts together with the melted white chips and almond bark..
- Scoop: Once all of the ingredients were well combined, I used a tablespoon ice cream scoop to portion the individual pieces of candy on parchment paper.
- Decorate: To provide a festive Easter flair, I added Easter sprinkles and pastel M&M’s to each piece of candy before it set.
I ended up with nine dozen colorful and delicious pieces of Easter Crockpot Candy.
As you can see, this Easy Easter Crockpot Candy is a no-stress, no-bake dessert that’s perfect for spring celebrations. With just a few pantry staples and a slow cooker, you’ll have a batch of irresistibly creamy, crunchy peanut clusters that everyone will rave about.
It’s a festive favorite that proves you don’t need fancy ingredients or hours in the kitchen to make something truly special. Give it a try—and don’t be surprised if it becomes your new go-to Easter treat! Yum!
Frequently Asked Questions
Cashews, almonds, or pecans would work beautifully in this recipe. Just make sure they’re dry roasted and unsalted or lightly salted to balance the sweetness.
No problem! Just return the lid and heat on low for another 15 minutes or so.
Stored in an airtight container at room temperature, this candy will stay fresh for up to 2 weeks—if it doesn’t get devoured first!
Recipe Tips and Tricks
- The first time I made crockpot candy, I used a 4 teaspoon cookie scoop to portion the candy and didn’t flatten the candy slightly. The resulting candy was too big and fat to be easily eaten. Subsequently, when I make crockpot candy, I use a smaller cookie scoop and slightly flatten the candy with the back of the cookie scoop.
- Sometimes, moisture is released during the melting phase of making crockpot candy. The paper towel traps the condensation from the moisture and prevents it from dropping back into the crockpot, causing the candy to seize up.
- This Easter crockpot candy makes thoughtful gifts. I like to package several pieces in clear food-grade cellophane bags tied with pastel-colored ribbon.
Other Easter Treats
You’ve come to the right place if you’re looking for other Easter treats. Here are some of my favorites!
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Recipe
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Easy Easter Crockpot Candy
Equipment
- Large (6 to 8 quart) crockpot
- Small (1 tablespoon) ice cream scoop
Ingredients
- 32 ounces (2 16-ounce jars) lightly salted dry-roasted peanuts (See Tip 1)
- 22 ounces (2 11-ounce packages) Ghiradelli white baking chips
- 24 ounce bar of vanilla almond bark, cut or broken into pieces
- Easter sprinkles for decoration
- Pastel-colored M&Ms for decoration
Instructions
- Layer peanuts, white chips, and pieces of almond bark in a crockpot. Place a paper towel on the top of the crockpot and add the lid. Program on low heat for one hour. (See Tip 2)
- After an hour, stir all ingredients together until well combined. (See Tip 3)
- Using a small ice cream scoop, drop candy onto a parchment-lined surface. Use the back of the ice cream scoop to slightly flatten the candy.
- Before the candy hardens, decorate with Easter sprinkles and pastel-colored M&Ms.
- Allow the candy to harden, and store in an airtight container for up to two weeks.
- Yield: 9 dozen pieces.
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Tips/Notes
- May substitute roasted pecans, cashews, or almonds for the peanuts. For an additional crunch, add broken pretzel pieces.
- I like to place a paper towel on the crockpot before putting the lid on in case any moisture is released during melting. The paper towel traps any condensation, preventing it from dropping back into the crockpot and causing the candy to seize up.
- If, after an hour, the chips and/or the almond bark are not fully melted, replace the lid and heat on low for an additional 15 minutes.
Nutrition
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