Description
Easy Crockpot Easter Candy Clusters combine creamy melted vanilla almond bark with crunchy peanuts, salty mini pretzels, and colorful Easter M&M candies for a festive and irresistible treat perfect for spring celebrations.
Ingredients
Scale
Ingredients
- 2 (24 oz.) packages vanilla almond bark
- 3 cups roasted salted peanuts
- 2 cups itty bitty mini pretzel twists
- 1 cup Easter M&M candies
Instructions
- Prepare the Crockpot: Spray your crockpot with non-stick spray or line it with a crockpot liner to prevent sticking and make cleanup easier.
- Melt the Almond Bark: Break the vanilla almond bark into pieces and place them in the crockpot. Cook on low for 1 1/2 hours, stirring very frequently until the bark is completely melted and smooth.
- Add Mix-Ins: Once melted, add the roasted salted peanuts and mini pretzel twists to the crockpot. Stir well to ensure all ingredients are evenly coated with the melted almond bark.
- Prepare Baking Sheet: Line a large baking sheet with a piece of parchment paper to prevent the candy clusters from sticking.
- Form Clusters: Using a cookie scoop, carefully scoop the candy mixture out of the crockpot, allowing any excess melted bark to drip back into the pot. Place each scoop onto the prepared parchment paper to form individual clusters.
- Add Easter M&Ms: Quickly, before the candy sets, top each cluster with Easter M&M candies for a colorful festive touch.
- Chill to Set: Allow the candy clusters to chill for about an hour at room temperature or in the refrigerator until fully set and firm.
Notes
- Use frequent stirring while melting the almond bark to prevent burning and ensure an even melt.
- The candy sets quickly once removed from the heat, so add the M&Ms promptly after scooping.
- You can substitute salted peanuts with your favorite nuts or use unsalted if preferred.
- For easier cleanup, consider using a crockpot liner.
- Store the clusters in an airtight container at room temperature or in the refrigerator to keep them fresh.
