Description
Indulge in the sweet and festive flavors of Easter with this easy-to-make Crock Pot Candy recipe. Creamy white chocolate, crunchy nuts, and colorful candy-coated eggs come together in a delightful treat perfect for the holiday season.
Ingredients
Scale
Ingredients:
- 1 (16 oz) package white almond bark, broken into chunks
- 1 (12 oz) bag white chocolate chips
- 1 (10 oz) bag pastel-colored candy-coated chocolate eggs or Easter M&Ms
- 1 cup dry roasted peanuts or chopped pecans
- ½ cup pastel sprinkles (optional)
- mini cupcake liners for serving (optional)
Instructions
- Add the almond bark and white chocolate chips to your crock pot. Cover and cook on low for 1 to 1½ hours, stirring every 20–30 minutes, until melted and smooth.
- Turn off the heat and stir in the peanuts or pecans and half of the candy-coated chocolate eggs.
- Spoon the mixture into mini cupcake liners or onto a parchment-lined baking sheet in small mounds.
- Top with the remaining candy eggs and pastel sprinkles if using while the candy is still soft.
- Let the candies cool completely at room temperature or chill in the fridge for 30 minutes until set.
Notes
- Customize with different candies or nuts depending on allergies or preference.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
- Serving Size: 1 candy
- Calories: 130
- Sugar: 11g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
