Sweet drops of peanut clusters with fun pops of pastel colors that are perfect to graze on for Easter!

Crock Pot Easter Candy

Like most people, I only go to the dentist every 6 months. But every time I see my dental hygienist we pick up where we left off like I was just there! She is so sweet and has found inspiration in what I do. Actually, of all the people I have mentored she has come the farthest in pursuing her dream to be a food blogger!

I was sharing with her that I have been missing the convenience of being able to off load some of my extra treats in the break room. Right away she invited me to leave them in her break room! I was thrilled! Their office is right along a road I travel on frequently and they have plenty of people to eat everything up!

If you love brightening a room with fun Easter colors, then I think you’ll love Easter Bunny M&M Cookies , Easter Egg Bird Nest Cookie Cups , Spring Blossom Cookies , and Soft & Chewy M&M Easter Cookies , too!

What You’ll Need

2 (24 oz) blocks White Almond Bark

24 oz Peanuts, Roasted

1/3 cup Toffee Bits

1 1/2 cups Pastel Easter M&M’s

1 1/2 cups Colored Mini-Marshmallows

Easter Sprinkles

How to Make Easter Crockpot Candy

Spray the inside of a crockpot with non-stick spray.

Put 2 (24 oz) blocks white almond bark and 24 oz roasted peanuts in the crock pot.

Cover and cook on low, stirring often until melted and smooth. Stir in 1/3 cup toffee bits.

Turn the crock pot off and let the chocolate mixture cool to room temperature, stirring often. You don’t want the chocolate to harden, but you also don’t want it so warm that it melts the M&M’s and mini-marshmallows. It takes quite a while for the mixture to cool.

Once room temperature is reached, stir in 1 1/2 cups pastel Easter M&M’s and 1 1/2 cups colored mini-marshmallows just until mixed.

Scoop 1 1/2 tbsp spoonful’s of the mixture onto parchment paper. Top with Easter sprinkles.

Let harden.