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–+ servings
Crockpot Easter Candy Clusters

Delicious Crockpot Easter Candy Clusters

Create delightful Crockpot Easter Candy Clusters with a sweet and salty flavor blend, perfect for family gatherings and celebrations.
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Prep Time 5 minutes
Cook Time 1 hour
Setting Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 clusters
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 lb Almond Bark Can be swapped with quality melting chocolate (milk or dark)
For the Cluster Mix
  • 1 cup Salted Peanuts Feel free to use any nuts of your choice or omit for a nut-free version
  • 2 cups Mini Marshmallows Always opt for fresh marshmallows for the best results
For the Topping
  • 1 cup Pastel M&Ms/Sprinkles Substitute with seasonal candies for various occasions

Equipment

  • Crockpot
  • Baking sheet
  • parchment paper
  • Spatula
  • Spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Break the almond bark into chunks and place them in your crockpot set to LOW. Allow it to melt for about 45 minutes to 1 hour, stirring gently at the end.
  2. Once the chocolate is silky and smooth, add in the salted peanuts and mini marshmallows. Using a spatula, gently fold the ingredients together for about 2-3 minutes.
  3. Prepare a baking sheet by lining it with parchment paper. Using a spoon or cookie scoop, drop dollops of the chocolate mixture onto the sheet, ensuring to leave some space between each cluster. This process will take around 5 minutes.
  4. While the chocolate mixture is still warm, press pastel M&Ms and colorful sprinkles onto the tops of each cluster. Take about 3-4 minutes for this step.
  5. Let the clusters set at room temperature or place them in the refrigerator for 15-20 minutes until they firm up.

Nutrition

Serving: 1clusterCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 75mgPotassium: 100mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Store your clusters in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. For longer storage, freeze clusters for up to 2 months.

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