This Slow Cooker Easter Candy is the easiest no-fuss holiday treat you’ll make this season! Creamy melted chocolate, crunchy peanuts, and colorful pastel candies come together effortlessly in your slow cooker for a sweet, festive dessert everyone will love. Perfect for Easter baskets, spring parties, or gifting, this simple recipe delivers rich, chocolatey clusters with minimal prep and maximum flavor.
Ingredients
- 12 oz white chocolate chips
- 8 oz milk chocolate chips
- 1 cup peanut butter creamy or chunky based on preference
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup pastel candy-coated chocolate eggs like mini M&Ms or Cadbury Eggs
- Optional toppings: sprinkles chopped nuts, coconut flakes
How To Make Slow Cooker Easter Candy
- Prepare the Slow Cooker
- Spray the inside of a 4–6 quart slow cooker with non-stick cooking spray or line with parchment paper.
- This prevents candy from sticking and makes cleanup easier.
- Combine the Chocolate & Peanut Butter
- Add white chocolate chips, milk chocolate chips, peanut butter, and sweetened condensed milk to the slow cooker.
- Stir to combine, but don’t worry if it’s lumpy at first.
- Melt on Low
- Cover and cook on low heat for 90–120 minutes, stirring every 20–30 minutes.
- The mixture should become smooth, thick, and creamy.
- Add Flavor
- Once melted, stir in vanilla extract.
- Taste and adjust if desired (a pinch of salt can enhance sweetness).
- Pour & Top
- Line an 8×8 inch pan with parchment or lightly grease it.
- Pour the candy mixture into the pan, spreading evenly.
- Sprinkle candy-coated chocolate eggs on top, pressing slightly so they stick.
- Add optional toppings like sprinkles or nuts.
- Chill & Set
- Refrigerate for 1–2 hours until firm.
- Once set, cut into squares or break into bite-sized pieces.
- Serve
- Serve chilled or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 1 week.