White Chocolate Easter Crockpot Candy Clusters are a simple, impressive 3-ingredient homemade Easter dessert recipe that everyone will be raving about! An easy crockpot dessert recipe that you layer in the slow cooker, stir and scoop. It is so easy it almost makes itself.
I love quick and easy treats and I especially love my crockpot. When they come together it is pure magic!
This simple 3-ingredient recipe is creamy, crunchy, peanutty and incredibly gorgeous. What treats do you make in your slow cooker?
A few years ago I created my first ever crockpot candy recipe and it has gone wild on our site ever since. So, this past Christmas I decided to make a variation.
And so, Crockpot Chocolate and Caramel Pecan Clusters (AKA Turtles) were born. Truly genius and amazing, if I must say so myself!
With spring upon us, I was up for a new magnificent creation and I have to say, I have outdone myself.
Easter Crockpot Candy
This recipe is amazing with rich vanilla candy coated peanuts topped with festive candy and sprinkles. You are going to love them!
- You can make this recipe with Candy Quick, Almond Bark (not actually made with almonds), vanilla candy melts and even white chocolate in this recipe. I have tried them all and we have loved every one.
- You can use two spoons to drop the candy onto your parchment paper but using a tablespoon scooper is my preferred method. It assures all of the candy will be the same size and it is easier and less messy.
What you will need:
- Vanilla Candy Coating – You can use Candy Quick, Almond Bark (not actually made with almonds), vanilla candy melts and even white chocolate in this recipe.
- 4-6 Quart Slow Cooker – This is my favorite.
- 1 Tablespoon Scooper – This is one of my favorite kitchen tools. It is perfect for candy making, meatballs and so many more recipes.
- Crockpot Liners – I never use them because I wash the crock when it is still a little warm and the candy comes right out, but if you are worries about the cleanup, these are foolproof.
- Parchment Paper–
With love from our simple kitchen to yours.
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Check out more of our favorite candy recipes:
Easter White Chocolate Candy + Video
- 34.5 ounces honey roasted dry roasted peanuts, I used planters
- 48 ounces vanilla-flavored candy coating, Almond Bark or CandiQuik
- 11.4 ounces Holiday M&Ms, divided
- seasonal sprinkles, optional, I used jimmies and nonpareils
- Layer peanuts and then vanilla candy coating into a 5-quart crockpot. Cover with lid and cook on Low for 1 hour without lifting the lid. After 1 hour, remove the lid and stir the mixture. Cover again and continue to cook, stirring every 15-20 minutes, for another hour (a total of 2 hours).
- Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.
- Turn off the crockpot. Reserve 1/2 cup M&M's.
- When you are ready to scoop, pour remaining M&M’s into the crockpot and fold in.
- Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment or Silpat. Make sure candy clusters are not touching. Once the entire cookie sheet is full (before candy dries) top each candy with 1 M&M and sprinkles.
- Allow the candy to cool completely.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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