Description

This Sweet Spring Easter Crockpot Candy is a delightful, gooey treat combining melted chocolate, creamy peanut butter, mini marshmallows, and toasted nuts. Perfect for Easter celebrations or anytime you crave a sweet, easy-to-make dessert, this recipe requires minimal prep and slow cooking in a crockpot for a smooth, melty consistency topped with colorful sprinkles for a festive touch.

Ingredients

Main Ingredients

2 cups semi-sweet chocolate chips
1 cup creamy peanut butter
2 cups mini marshmallows (colorful preferred)
1 cup chopped walnuts or pecans (toasted)
½ cup sprinkles (optional)

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Instructions

Prepare the Crockpot: Coat the crockpot with non-stick spray to prevent the candy from sticking during cooking.
Melt Chocolate and Peanut Butter: In a medium bowl, combine the semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring after each, until the mixture is fully melted and smooth.
Mix in Marshmallows and Nuts: Stir the mini marshmallows and toasted chopped nuts into the melted chocolate and peanut butter mixture until everything is evenly coated.
Transfer to Crockpot: Pour the combined mixture into the prepared crockpot and spread it out evenly across the bottom.
Cook Low and Slow: Cover the crockpot and cook on low heat for about 1 hour, stirring occasionally to maintain a gooey, melted texture.
Add Toppings and Cool: Once cooking is complete, sprinkle the candy with colorful sprinkles if desired, then allow it to cool completely at room temperature before serving.

Notes

Be sure to toast the nuts lightly in a dry pan before chopping for enhanced flavor and crunch.
Stirring occasionally while cooking helps prevent burning and keeps the candy smooth.
If mini marshmallows are not colorful, plain white ones work just as well.
Cooling the candy completely helps it set and makes it easier to cut or scoop.
This candy can be stored in an airtight container at room temperature for up to 3 days.