Looking for a fun and festive treat that’s super easy to make? This Crockpot Easter Candy is the perfect no-bake dessert for your holiday celebrations! Whether you need easy Easter party snacks, a fun way to get the kids involved in the kitchen, or some adorable Easter snacks for party guests, this recipe checks all the boxes. It’s creamy, crunchy, colorful, and best of all—your slow cooker does all the hard work!
If you love Easter dessert ideas but don’t want to spend hours baking, this easy crockpot candy treat is for you. Just toss everything in, give it a stir, and scoop out the cutest little candy clusters. They’re perfect for gifting, snacking, or bringing to a potluck. Trust me, these won’t last long!
More Easter Desserts To Try!
- Easy Easter Carrot-Shaped Brownies (with box mix)
- Best Easter Cookies (easy festive treats)
- Easter Cake Pops Recipes
- Easter Treats Made with Peeps
- No Bake Easter Chocolate Slice
- Flower Pretzel Bites
Why You’ll Will Love This Recipe
- Crazy easy to make! Just toss everything in the crockpot, let it melt, mix, and scoop—no baking required!
- The ultimate sweet and salty combo – The crunch of peanuts, the creaminess of almond bark, and the fun pops of M&Ms and marshmallows make every bite irresistible.
- Perfect for sharing – Whether you’re making it for an Easter party, gifting it in cute bags, or just enjoying it at home, these little clusters will be a hit with everyone.
- Totally customizable – Swap out mix-ins, change up the colors, or make it work for any holiday or occasion!
Ingredients
- 16-ounce jar roasted salted peanuts
- 16-ounce jar honey roasted peanuts
- 2 (24 oz) vanilla almond bark (or Ghirardelli vanilla melting wafers, white chocolate chips, or a white chocolate baking bar)
- 1 ½ cups mini marshmallows
- 1 cup pastel M&Ms, plus more for topping
- Bunny sprinkles mix, for topping
How to Make This Easter Crockpot Candy
Add the peanuts to the crockpot and spread them evenly. Break the vanilla almond bark into squares and place them on top.
Cover and cook on LOW for 1 hour, or until the almond bark has melted. Stir everything together. If the bark isn’t fully melted, cover and cook in 15-minute increments until smooth.
Turn off the slow cooker and let the mixture cool for about 30-45 minutes at room temperature. The mixture should still be melted but cool to the touch—otherwise, the M&Ms and marshmallows will melt when mixed in.
While waiting, line two large baking sheets with parchment paper.
Once cooled slightly, add the M&Ms and marshmallows to the crockpot and gently fold them in.
Using a 2-tablespoon cookie scoop, scoop candy clusters onto the prepared baking sheets. Immediately top with extra M&Ms and bunny sprinkles.
Let the candies set at room temperature for about 1 hour or refrigerate for 20-30 minutes to speed up the process.
Notes & Tips
- Use a mix of salted, unsalted, or honey-roasted peanuts based on your preference.
- Instead of almond bark, substitute with Ghirardelli vanilla melting wafers, white chocolate chips, or a white chocolate baking bar.
- Try using fruit-flavored mini marshmallows or leave them out if preferred.
- Customize for different holidays by switching out M&Ms and sprinkles.
- Keep an eye on the slow cooker to prevent burning, as all slow cookers heat differently.
- Refrigerate the M&Ms while the almond bark is melting to help them hold their shape when mixed in.
Storage
Once the candy has fully set, transfer it to an airtight container to keep it fresh. You can store it in different ways depending on how long you plan to keep it:
- Room Temperature: Store in a cool, dry place at room temperature for up to 1 week.
- Refrigerator: If you want to extend freshness, place the candies in an airtight container in the refrigerator for up to 2 weeks. This also helps keep them from softening in warm climates.
- Freezer: For long-term storage, freeze in a freezer-safe bag or container for up to 3 months. Be sure to separate layers with parchment paper to prevent them from sticking together.
FAQ
How do I thaw frozen crockpot candy?
If you’ve frozen the candies, let them sit at room temperature for about 15-20 minutes before serving. Avoid microwaving them, as it can cause uneven melting and affect the texture.
Can I use different types of chocolate?
Yes! You can swap out the vanilla almond bark for milk chocolate, dark chocolate, or even white chocolate chips. Just keep in mind that different chocolates melt at different rates, so you may need to adjust the melting time slightly.
What if I don’t have a slow cooker?
No problem! You can melt the almond bark in a microwave by heating it in 30-second intervals, stirring in between, until smooth. Then, mix in the peanuts and follow the rest of the recipe as usual.
My M&Ms melted when I mixed them in. What went wrong?
The mixture was likely too hot when you added the M&Ms. Be sure to let it cool for at least 30-45 minutes before mixing in the M&Ms and marshmallows. You can also refrigerate the M&Ms beforehand to help them stay intact.
Can I make this recipe nut-free?
Yes! If you have a nut allergy or need a nut-free option, substitute the peanuts with pretzel pieces, crushed graham crackers, or puffed rice cereal for a similar crunchy texture.
Crockpot Easter Candy Recipe
This Crockpot Easter Candy is the ultimate no-fuss treat! Made with crunchy peanuts, creamy vanilla almond bark, pastel M&Ms, and fluffy marshmallows, these adorable candy clusters are perfect for Easter parties or gifting. Just toss everything in the slow cooker, scoop, and let them set—easy, delicious, and festive!
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candies15
minutes1
hour30
mins60
minsKeep the screen of your device on
Ingredients
16 ounce 16 jar roasted salted peanuts
16 ounce 16 jar honey roasted peanuts
2 pieces 2 vanilla almond bark
1 1/2 cups 1 1/2 mini marshmallows
1 cup 1 pastel M&Ms, plus more for topping
Bunny sprinkles mix, for topping
Directions
- Add the peanuts into the crockpot and spread into an even layer. Then break the vanilla almond bark into squares and add on top.
- Cover with lid and cook on LOW for one hour, or until the almond bark melts. Stir to combine. If it’s not quite melted then cover with lid again and cook on low for an additional 15 minutes at a time, until fully melted and smooth.
- Turn OFF the slow cooker and let the melted almond bark and peanuts cool down a bit for 30-45 minutes at room temperature. If the mixture is too hot then it will melt the M&M’s and marshmallows when mixed in. You want the mixture to still be melted but almost cool to touch.
- As you’re waiting, line two large baking sheets with parchment paper.
- Once the mixture has cooled, add M&Ms and marshmallows to the crockpot and gently fold with a spoon or spatula to combine.
- Using a 2-tablespoon sized cookie scoop, immediately scoop clusters and place them onto the prepared baking sheet. Once they are all scooped, top the candies with 2-3 extra M&Ms and sprinkles.
- Allow the crockpot candy to set on the counter at room temperature for 1 hour, or until hardened. You can also place it in the refrigerator to speed up the process for 20-30 minutes.
Notes
- I used a mixture of roasted salted nuts and honey roasted nuts. You can choose to use all unsalted, salted, or honey roasted if desired or make a different combination.
- Instead of almond bark, you can use the same amount of Ghirardelli vanilla melting wafers, white chocolate chips, or a white chocolate baking bar.
- Instead of the regular white mini marshmallows, you can opt to use the colorful fruit flavored ones or omit it entirely.
- Switch out the colors of M&Ms and sprinkles to make this recipe for other occasions.
All slow cookers heat differently so be sure to check on the candy to make sure it isn’t burning on the bottom.- Let the melted almond bark and peanuts cool before adding in the M&Ms and marshmallows otherwise it will melt. You can refrigerate the M&Ms while the almond bark is melting to help it hold its shape.