Easy Easter Crockpot Candy

5 from 1 vote

Easy Easter Crockpot Candy

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.

Prep Time3

Cook Time1

Stirring, scooping and decorating45

Total Time1 48

Course: Candy, Easter

Cuisine: American

Servings: pieces

Calories: 116kcal

Author: Chula King

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.

Video

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