Easter Crockpot Candy


MAKES 12 dozen (1 Tbsp) Candies  |  ACTIVE TIME 30 Min  |  TOTAL TIME 2 Hours 30 Minutes


34.5 ounces honey roasted dry roasted peanuts (I used planters)
48 ounces vanilla-flavored candy coating (Almond Bark or CandiQuik)
11.4 ounces M&M Milk Chocolate Plain
optional garnish: seasonal sprinkles (I used jimmies and nonpareils)

Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper.

Turn off crockpot. Reserve 1/2 cup M&M's.

When you are ready to scoop, pour remaining M&M's into the crockpot and fold in.

Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles.

Allow the candy to cool completely.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.