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.
