I’ve seen various crockpot candy posts around the holidays and meant to try one. My mom made the chocolate version for Thanksgiving and while playing Bananagrams I might have eaten my weight in little piles of chocolate and peanuts. Oink! So I didn’t need to make any more at that time. With Easter, I saw the colorful pastel little mounds of goodness and had to try them finally!
I actually had a package of white almond bark and a whole jar of peanuts in my baking cupboard. I just needed a trip to the store for another jar of nuts, another package of bark and a package of pastel M & Ms. I would skip the sprinkles, I don’t like hard crunchy bits on top of baked things. As I stumbled around the store looking for where they hid the Easter M & Ms I cursed the flu I was still dealing with, day 5. I blame the fever for even making candy while under the weather. That and my fascination for M & Ms in any form!
Back home I plugged in my largest crockpot and placed a jar of peanuts, a package of almond bark squares, another layer of peanuts and the final layer of almond bark squares. The ounces in the jars of peanuts weren’t spot on to the recipe, nor were the ounces of almond bark. Rather than use parts of another jar of peanuts and another package of almond bark, I left the ounces as is. I noted my ounces used and listed the original amounts in parenthesis on the recipe in case you want to be obsessive and precise. My candies came out just fine with the fewer ounces.
I set the crockpot for low and the timer for one hour and put the lid on.
After an hour I stirred well and set the timer for another hour.
I was going to stir the pot every 20 minutes as suggested but after the first 20 minutes the bark was all melted and it was ready.
I added most of the bag of M & Ms, reserving 1/2 cup to tuck on top of each little candy mound later. I stirred well. I noticed some of the candy had cracked and I had brown chocolate streaks in my candy. Oh well. It would still taste good.
I laid parchment paper out on baking sheets and used my small candy scoop to scoop a tablespoon of candy and plopped it down in rows on the sheets. This was easy and fun! Occasionally I stopped and tucked an M & M on top of each mound. The sprinkles would have made the candy even more colorful but at $4.00 a jar I winced. I don’t make pastel anything for Easter as we are usually traveling. And as I said, I don’t like the crunchy bits on top of cookies and cupcakes so these would have to be pretty enough.
My candies weren’t totally white due to the melting of some M & Ms, but as the little mounds hardened they were more opaque and you could see the colored candies better.
I ended up with 96 candies and let them set up for an hour before storing in containers. I was going to give them to family and friends before the holiday. Neither my P.S. or I need to eat that much candy. His belly and my backside will thank me.
He did suggest I should add Cheerios to them next time. I don’t think they needed anything else, they were delicious as made!
Easter Crockpot Candy
- 28 ounces dry roasted peanuts (2 jars of Fisher brand; original recipe: 34.5 ounces of Planter’s peanuts)
- 40 ounces almond bark (2 packages of Gurley brand; original recipe: 48 ounces)
- 11.4 ounce bag pastel M & Ms
- Layer peanuts and almond bark chunks alternately in layers in your crockpot.
- Set heat on low for 1 hour.
- Stir pot and replace lid. Set timer for another hour. Stir pot every 20 minutes the second hour.
- Add bag of M & Ms and stir well; reserve 1/2 cup of M & Ms to place one on top of each candy mound
- Scoop in tablespoons onto silpat or parchment paper lined pans. Top each mound with another M & M occasionally.
- Let cool completely and set up before storing in containers.
Adapted from The Slow Roasted Italian