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Easter Crockpot Candy

Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: crockpot Easter Candy
Calories: 12047kcal


  • Crockpot


  • 36 oz. white chocolate almond bark broken into pieces
  • 12 oz. white chocolate chips
  • 5 cups salted dry roasted peanuts
  • 12 oz pastel M&Ms
  • 1 cup mini marshmallows fruit flavored
  • pastel sprinkles


  • Spray inside of crockpot or insert a crockpot liner for easy cleanup.
  • Line 2 baking sheets with silpat liners or wax paper and set aside.
  • Place almond bark pieces on bottom of crockpot.
  • Add peanuts and white chocolate chips.
  • Place lid on crockpot and set on low for one hour.
  • Remove lid and stir mixture to cover peanuts with chocolate mixture. If there are still chocolate pieces that haven’t melted, place lid back on and continue to cook. Stir every 15 minutes until all the chocolate is melted and can cover the peanuts.
  • Add in half of the M&Ms and the mini marshmallows and stir to coat. (Don’t add these too early or they will melt into the candy mixture.)
  • Using a cookie scoop or two tablespoons, scoop a heaping tablespoon of the candy mixture onto the lined baking sheets.
  • Immediately add sprinkles and remaining M&Ms and let set out until completely cooled and chocolate is set.
  • Store in airtight container.


Serving: 1serving | Sodium: 3803mg | Calcium: 1408mg | Vitamin C: 2mg | Vitamin A: 102IU | Sugar: 958g | Fiber: 66g | Potassium: 6640mg | Cholesterol: 71mg | Calories: 12047kcal | Monounsaturated Fat: 192g | Polyunsaturated Fat: 128g | Saturated Fat: 413g | Fat: 759g | Protein: 225g | Carbohydrates: 1099g | Iron: 18mg