Easy Slow Cooker Easter Candy is classic white crockpot candy flecked with fruit-flavored mini marshmallows, pastel-colored M&Ms, and loaded with roasted peanuts. Topped with festive easter holiday sprinkles, these no-bake treats are always the first to disappear!
To the basin of at least a 4 quart slow cooker, add the almond bark and peanuts.
Cover and cook on LOW for 2-3 hours, stirring often.
Once the chocolate is melted and smooth, turn off the slow cooker and let the chocolate mixture cool to room temperature. Don't let it set, but it needs to be cool enough to not melt the M&Ms and marshmallows.
Stir the M&Ms and marshmallows into the chocolate mixture and stir gently until just combined.
Line a baking sheet with parchment paper and use a medium cookie scoop (approximately 1 to 1 ½ tablespoons) to drop the candy onto the prepared pan.
Top with additional M&Ms and sprinkles.
Let set and serve!
Notes
You can use plain mini marshmallows if you don't like the fruit ones.
Try honey roasted peanuts or another nut altogether.
Store these in an airtight container for up to 2 weeks at room temperature, and even longer in the fridge!