Make this easy 4-ingredient Crockpot Easter Candy with almond bark, pastel M&Ms, honey-roasted peanuts, and sprinkles! A dump-and-go dish cooks itself. Like no-bake cookies, but with peanuts, chocolate, and candies for the ultimate sweet-salty mix.
Ingredients
To prepare the peanuts, pour them into the insert of the slow cooker. The bottom should be covered with them in an even manner.
After taking the vanilla almond bark out of its package and separating it from the sachets, cut it into squares using a sharp knife.
The squares of almond bark should be placed on top of the peanuts, and then the two should be combined.
Cook for one hour on a low heat setting.In order to ensure that all of the nuts are coated in the melted almond bark, thoroughly combine the chocolate and the nuts.
Place the lid back on the slow cooker, and continue cooking for an additional half an hour on a low heat setting.
Cover your hands with oven mitts to take the insert out of the crockpot. Add one cup of M&Ms and fold them in slowly.Use a 3-tablespoon cookie scoop right away to put the candy on a piece of parchment paper.
As soon as all of the candy has been removed, sprinkle some sprinkles and a few M&Ms from the remaining one cup of M&Ms on top of each individual container.
You can either let the candy set at room temperature for one hour or put it in the refrigerator for thirty minutes.
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Easter Egg Cheesecake Recipe
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