Prep the Slow Cooker: Spray the inside of a 4–6 quart slow cooker with non-stick cooking spray, or line it with a slow cooker liner/parchment paper for easy cleanup.

Combine Base Ingredients: Add the white chocolate chips, milk chocolate chips, peanut butter, and sweetened condensed milk to the slow cooker. Stir gently to combine.

Melt on Low: Cover and cook on the LOW setting for 90 to 120 minutes. It is vital to stir the mixture thoroughly every 20 to 30 minutes to prevent the chocolate from scorching.

Add Vanilla: Once the mixture has become completely smooth, thick, and creamy, turn off the heat and stir in the vanilla extract.

Pour and Top: Line an 8x8-inch baking pan with parchment paper. Pour the melted candy mixture into the pan, spreading it out evenly with a spatula. Sprinkle the candy-coated chocolate eggs (and any optional toppings) evenly across the top, pressing them down lightly so they stick.

Chill and Set: Place the pan in the refrigerator for 1 to 2 hours until the candy is completely firm.

Serve: Once set, lift the candy out using the parchment paper and cut it into squares or break it into bite-sized clusters. Serve chilled or at room temperature.

Store: Keep leftovers in an airtight container in the refrigerator for up to 1 week, separating layers with wax paper.