Crockpot Easter Candy Clusters
These Crockpot Easter Candy Clusters are sweet, crunchy and perfectly balanced, with creamy white chocolate, salty roasted peanuts and pastel M&Ms. Each cluster sets up firm, making them an easy homemade candy for Easter baskets or your next festive dessert tray.
This slow cooker recipe is low-effort and a lot of fun to make with kids. These homemade treats feel fun and special during your Easter holiday or any time of year.
For more flavor twists, and fit for any holiday season, try our Halloween Crockpot Candy with a peanut butter flavor or Christmas Crockpot Candy for a dark chocolate version.
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Ingredients
Grab yourself some simple ingredients and a few festive candies and you are ready to make this easy recipe.
See the recipe card below for the exact quantities of each ingredient.
- White Chocolate Melting Wafers: Melt smoothly on low heat and create the creamy base for the clusters.
- Dry-Roasted Peanuts: Add crunch and a salty contrast for balances.
- Pastel M&Ms: Bring color, texture and a festive finish without melting into the candy.
- Festive Sprinkles: Add a decorative touch and extra color.
To make this simple crockpot candy recipe grab your slow cooker, cookie sheet, parchment or wax paper and a spatula.
Variations
- Chocolate Swap: Use milk chocolate or a mix of white and dark chocolate for a different flavor.
- Pretzel Pieces: Add crushed pretzels for extra crunchy-salty twist.
- Nut-Free Version: Swap peanuts for cereal or pretzel pieces if needed.
- Package To Go: Place cupcake liners in a muffin tray and easily add to your cookie tins.
How to Make Easter Candy
Check out how quick and easy it was to make these easy treats.
Place white chocolate melting wafers to the base of the crockpot then add the peanuts. Cover and cook on low for about 1 hour, mixing once halfway (note: you may not need the whole hour).
Meanwhile, prepare a large baking sheet with parchment paper for later (note: you may need two depending on the size).
Allow it to cool for a couple minutes then add M&Ms (this helps prevent them from cracking and the chocolate blending into the white chocolate) and stir gently to combine.
Using a 3-tablespoon cookie scoop, drop candy evenly spaced onto prepared baking sheet, then add any sprinkles if desired.
Refrigerate for at least 1 hour until set.
Hint: Mix just enough to combine without breaking down the candy shells.
Recipe Tips
- Low Heat Is Key: Cooking on low prevents the chocolate from scorching or seizing.
- Cool Before Adding M&Ms: Let the mixture cool slightly so the colors stay vibrant.
- Use Parchment Paper: This makes removing the clusters clean and easy once set.
- Scoop Evenly: A cookie scoop helps keep the clusters uniform and neat.
For another no bake, sweet treat, a longtime reader favorite is our White Chocolate Easter Bark.
More No Bake Treats
Storage Instructions
- Room Temperature: Store in an airtight container and out of direct sunlight for up to 5 days.
- Refrigerator: Chill for up to 7 days for best flavor.
- Freezer: Place clusters in a freezer-safe bag for up to 2 months, and thaw in the fridge overnight.
Serving Suggestions
Easter Crockpot Candy Clusters Recipe FAQs
Yes, almond bark works well and melts smoothly in the crockpot on low heat too.
Adding them while the chocolate is too hot can cause cracking, so let the mixture cool slightly first. But if they do crack, it will not change the flavor.
Yes, you can melt everything gently on the stovetop using a double boiler to avoid burning the chocolate, but the crockpot keeps the process more hands-off and stress-free.
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Crockpot Easter Candy Clusters
Equipment
- Slow Cooker
- Spatula
- Cookie Sheet
- Parchment Paper
- 3 Tablespoon Cookie Scoop
Ingredients
- 20 ounces white chocolate melting wafers
- 8 ounces dry roasted peanuts about 1 ½ cups
- 1 cup Easter M&Ms
- 2 tablespoon Easter sprinkles optional
Instructions
- Place white chocolate melting wafers to the base of the crockpot then add the peanuts. Cover and cook on low for about 1 hour, mixing once halfway (note: you may not need the whole hour).
- Meanwhile, prepare a large baking sheet with parchment paper for later (note: you may need two depending on the size).
- Allow it to cool for a couple minutes then add M&Ms (this helps prevent them from cracking and the chocolate blending into the white chocolate) and stir gently to combine.
- Using a 3-tablespoon cookie scoop, drop candy evenly spaced onto prepared baking sheet, then add any sprinkles if desired.
- Refrigerate for at least 1 hour until set.
Notes
- Stir Gently: Mix just enough to combine without breaking down the candy shells.
- Low Heat Is Key: Cooking on low prevents the chocolate from scorching or seizing.
- Cool Before Adding M&Ms: Let the mixture cool slightly so the colors stay vibrant.
- Use Parchment Paper: This makes removing the clusters clean and easy once set.
- Scoop Evenly: A cookie scoop helps keep the clusters uniform.
- Room Temperature: Store in an airtight container and out of direct sunlight for up to 5 days.
- Refrigerator: Chill for up to 7 days for best flavor.
- Freezer: Place clusters in a freezer-safe bag for up to 2 months, and thaw in the fridge overnight.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you've tried it.
For the white chocolate lovers, this is incredible! My little guy just eats it up. We always make little Easter packs for his class, and they all love it.