Easy Easter Candy Clusters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound white almond bark or white chocolate melting wafers
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1 cup salted peanuts
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1 cup pastel-colored mini marshmallows for Easter
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1 cup pastel M&M's or candy-coated chocolate eggs
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Easter sprinkles (optional)
# Instructions:
01 -
Place the white almond bark or melting wafers into a slow cooker. Set the cooker to low heat and gradually melt the chocolate, stirring every so often. This will take roughly 45 minutes to an hour, depending on your slow cooker.
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Once the chocolate is fully melted and smooth, mix in the salted peanuts, ensuring they are evenly coated. Then, gently fold in the pastel-colored mini marshmallows, ensuring they don’t melt fully.
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Using a spoon or small cookie scoop, drop small portions of the mixture onto a baking sheet lined with parchment paper. Press pastel M&M’s or candy-coated chocolate eggs onto the top of each cluster, and sprinkle with festive Easter sprinkles if desired.
04 -
Let the clusters cool at room temperature for about an hour until hardened. If you want to speed this up, refrigerate them for 15 to 20 minutes. Once set, transfer the clusters to a storage container or serve immediately!
# Notes:
01 -
Using high-quality white chocolate will give the clusters a creamier, smoother texture.
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You can substitute the white chocolate with milk or dark chocolate for a different flavor.
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For added crunch, mix in chopped pretzels, Rice Krispies, or crushed graham crackers.
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For a softer texture, replace peanuts with cashews or pecans.