Description
Delight in these easy and festive Crockpot Easter Candy Clusters, combining creamy melted chocolates with crunchy peanuts, mini marshmallows, and colorful candy eggs. Perfect for holiday gifting or a sweet party treat, these no-fuss clusters come together effortlessly in a slow cooker for a melty, dreamy texture.
Ingredients
Scale
Chocolate Base
- 2 cups white chocolate chips
- 2 cups semi-sweet chocolate chips
Add-ins
- 2 cups roasted salted peanuts
- 2 cups mini marshmallows
Toppings
- 1 (12 oz) bag pastel-colored candy-coated chocolate eggs (like Cadbury Mini Eggs)
- Pastel sprinkles (optional, for decoration)
Instructions
- Add and Melt Chocolate: Place the white and semi-sweet chocolate chips at the bottom of your slow cooker. Layer the roasted salted peanuts on top and cover the slow cooker. Cook on low heat for 1 to 1.5 hours without stirring, allowing the chocolate to fully melt for a smooth base.
- Stir in Marshmallows: Once the chocolate has melted completely, gently fold in the mini marshmallows until they are evenly coated with the melted chocolate mixture, ensuring a balanced texture throughout.
- Form Clusters: Using a spoon, scoop out portions of the combined mixture onto parchment-lined baking sheets to form clusters. While still soft, press 2 to 3 mini candy-coated chocolate eggs onto the top of each cluster to add festive color and crunch.
- Add Sprinkles and Set: If desired, sprinkle pastel sprinkles over the clusters for extra decoration. Allow the clusters to cool at room temperature for about 1 hour or place them in the refrigerator for 20–30 minutes to set firmly before serving or storing.
Notes
- For additional texture and crunch, try mixing in crushed pretzels or crispy rice cereal along with the peanuts.
- These clusters make a charming Easter gift or delightful party treat.
- Store the clusters in an airtight container at room temperature or in the refrigerator for up to one week to maintain freshness.
