This Crockpot Easter Candy became a springtime staple in my kitchen the year I volunteered to bring treats for an oversized family brunch. I wanted something festive, fast, and that could be made ahead without fuss. I discovered this combination while rifling through my pantry for snack jars and white melting chocolate. The result was a crunchy, sweet cluster that looked like miniature edible confetti nests, and everyone asked for the recipe. It is one of those nostalgic sweets that balances salty roasted peanuts with the creamy sweetness of vanilla melting chocolate, the chew of mini marshmallows, and the playful pop of pastel M&Ms. The texture is a satisfying contrast: the peanuts give a toasty crunch, the almond bark binds everything with a smooth, glossy coating, marshmallows add a light chew, and the M&Ms lend color and extra chocolate notes. Because it is made in a slow cooker the chocolate melts gently and uniformly, which makes stirring easy and avoids scorching. I often make a double batch for holiday parties because the clusters freeze well and travel without falling apart. When I first served these at that brunch, a neighbor joked that they looked like candy confetti and immediately took home a second tray for her children. That memory is part of why I return to this method every spring.

Ingredients

• Roasted salted peanuts: 1 jar, 16 ounces. Look for fresh jars with a crisp roast and minimal added oil. These provide savory crunch and balance the sweet elements.
• Honey roasted peanuts: 1 jar, 16 ounces. The honey-coated nuts add a glossy sweetness and a deeper caramel note; use all salted or all honey roasted if that suits your taste.
• Vanilla almond bark: 2 pieces (about 16 ounces total). Vanilla melting wafers or a white chocolate baking bar both work. Choose a high-quality melting chocolate for a smoother finish.
• Mini marshmallows: 1 1/2 cups. Regular white mini marshmallows are traditional; colored fruit-flavored minis are a playful alternative.
• Pastel M&Ms: 1 cup plus extra for topping. Keep extras chilled to help them retain shape when added to the warm mix.
• Bunny sprinkles mix: For topping. Choose small-sized sprinkles so they adhere to the clusters easily.

Instructions

Prepare the slow cooker: Spray the insert lightly with nonstick spray or wipe with a thin layer of neutral oil to help later cleanup. Add both jars of peanuts to the crockpot and spread into an even layer so the chocolate melts evenly when added. Use a 4- or 6-quart slow cooker for best results. Melt the almond bark: Break the vanilla almond bark into squares and place directly on top of the peanuts in a single layer. Cover and cook on LOW for 1 hour. After one hour check and stir; if small bits remain, cover and continue cooking in 15-minute increments until the bark is fully melted and smooth. Slow, gentle heat prevents separation and keeps the chocolate glossy. Cool slightly: Turn the slow cooker OFF and allow the melted chocolate and peanuts to cool at room temperature for 30 to 45 minutes. The mixture should still be warm and pourable but cool enough to avoid melting the M&Ms and marshmallows when combined. If it is too hot the candy shells will bleed color. Prepare trays: While the mixture cools, line two large baking sheets with parchment paper and have a 2-tablespoon cookie scoop ready. Chilling the M&Ms briefly helps them keep their shape. Fold in mix-ins: Once the chocolate is warm but not hot to the touch, add the 1 cup of pastel M&Ms and the mini marshmallows to the crockpot. Gently fold with a spatula until the mix-ins are evenly distributed; avoid vigorous stirring which can crush the M&Ms. Portion and top: Use the 2-tablespoon cookie scoop to portion clusters immediately onto the prepared baking sheets. While the clusters are still tacky, press 2 to 3 extra M&Ms on top of each and sprinkle with the bunny sprinkles mix so they adhere as the clusters set. Set and store: Allow clusters to set at room temperature for about 60 minutes or refrigerate for 20 to 30 minutes to speed setting. Once firm, transfer to airtight containers. These keep at room temperature for several days or up to 2 weeks refrigerated for longer freshness.

Storage Tips

Store clusters in a single layer or separated by parchment paper in an airtight container. At room temperature they remain crisp and set for about one week. For longer storage place containers in the refrigerator where they will keep for up to two weeks; bring to room temperature before serving for the best texture. If you plan to freeze, separate layers with parchment and freeze in a rigid container; thaw in the refrigerator or on the counter to avoid condensation. Avoid storing near strong odors as nuts can absorb them.

Ingredient Substitutions

If you prefer a different nut profile, substitute roasted almonds or cashews for one jar of peanuts, keeping the total nut weight the same. Swap the vanilla almond bark with white chocolate chips or Ghirardelli vanilla melting wafers in equal weight. For a nut-free version use toasted sunflower seeds in place of peanuts. If marshmallows are not desired, increase M&Ms by 1/2 cup or add mini chocolate chips to maintain texture. To reduce sugar, use dark chocolate melting wafers and honey-roasted nuts only sparingly.

Serving Suggestions

Serve clusters on a decorative platter lined with doilies for a brunch table, or package in cello bags tied with ribbon as individual favors. They pair well with a mid-morning coffee, a hot cocoa bar, or a dessert buffet. For a festive display, arrange clusters in small paper muffin liners and top with a single pastel M&M. These also make a playful addition to an Easter basket.

Cultural Background

This style of chocolate-coated nut cluster is common in American home baking where quick no-bake sweets are popular for holidays. The combination of nuts, melting chocolate, and candies stems from mid-20th century confectionery methods that favored convenience and colorful presentation. Using a slow cooker as a melting vessel is a modern adaptation that keeps hands free and reduces the risk of burning compared with stovetop methods.

Seasonal Adaptations

To adapt for other holidays change the M&M and sprinkle colors: red and green for Christmas, orange and black for Halloween, or pastel blues and pinks for baby showers. Add small seasonal candies like crushed peppermint for winter or mini candy corn for autumn. For Valentine’s Day consider heart-shaped sprinkles and a drizzle of melted dark chocolate over the cooled clusters.

Meal Prep Tips

For make-ahead convenience, portion into individual treat bags and seal. Keep batches refrigerated if making more than a week in advance. When preparing multiple batches, clean the slow cooker between uses to prevent flavor carryover and to maintain a glossy finish on the chocolate. Label containers with the date and the primary nut used to avoid confusion for guests with allergies.

These clusters are an easy, joyful project that is as flexible as it is delicious. Make a batch, experiment with colors, and enjoy the simple pleasure of sharing seasonal sweets with friends and family.