Description
This Easter Crockpot Candy is a no-fuss, no-bake treat that’s perfect for holiday celebrations! Made with creamy chocolate, crunchy nuts, and colorful toppings, this candy is as fun to make as it is to eat.
Ingredients
Scale
- 1 lb white almond bark or white candy melts
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 1 1/2 cups salted peanuts
- 1 cup mini marshmallows (optional)
- 1/2 cup pastel-colored sprinkles or candy-coated chocolates
Instructions
- Prepare the Crockpot:
- Line a baking sheet or countertop with parchment paper. Spray the inside of your crockpot lightly with cooking spray to prevent sticking.
- Melt the Chocolate:
- Add the white almond bark, semisweet chocolate chips, and peanut butter chips to the crockpot. Cover and cook on LOW heat for 1-1.5 hours, stirring every 20-30 minutes until melted and smooth.
- Add the Mix-Ins:
- Once the chocolate mixture is melted, stir in the salted peanuts and mini marshmallows (if using) until evenly coated.
- Spoon the Candy:
- Using a spoon or small cookie scoop, drop dollops of the mixture onto the prepared parchment paper.
- Decorate:
- Quickly sprinkle pastel candies or sprinkles on top before the candy sets.
- Let It Harden:
- Allow the candy to cool and harden completely at room temperature (about 1 hour) or speed up the process by placing it in the refrigerator for 20 minutes.
- Serve and Enjoy:
- Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
Notes
- Substitute peanuts with almonds, pecans, or cashews for a different flavor profile.
- Add shredded coconut or dried fruit for extra texture.
- These candies make a great gift! Wrap them in decorative bags or boxes for Easter-themed presents.
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
Nutrition
- Calories: ~120
- Sugar: ~7g
- Sodium: ~40mg
- Fat: ~8g
- Carbohydrates: ~9g
- Protein: ~3g
- Cholesterol: ~0mg