Crockpot Easter Candy Clusters

5 from 3 votes

These Crockpot Easter Candy Clusters are sweet and crunchy, with white chocolate, peanuts and pastel M&Ms. A simple and easy Easter treat.

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Course: Desserts, No Bake

Cuisine: American

Keyword: Candy, Crockpot, Easter Recipes, Easy, No Bake, No Bake Desserts, Quick, Simple, Slow Cooker, Sweet, White Chocolate

Servings:

Calories: 302kcal

Author: Eva Filer

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.

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.