Crockpot Easter Candy Treats (Print Version)

# Ingredients:

→ Base Mixture

01 - 1 pound white almond bark
02 - 1 cup salted peanuts

→ Toppings

03 - Pastel candy-coated chocolates
04 - Decorative sprinkles

# Instructions:

01 - Place 1 pound of white almond bark in a slow cooker set to low heat. Let it melt, stirring occasionally until smooth.
02 - Add 1 cup of salted peanuts to the melted almond bark and stir to coat evenly.
03 - Spoon small clusters of the mixture onto a parchment-lined baking sheet.
04 - While still warm, sprinkle pastel candy-coated chocolates and decorative sprinkles on top of the clusters.
05 - Allow the clusters to cool and harden completely at room temperature, or place them in the refrigerator for faster setting.
06 - Once firm, store the clusters in an airtight container or serve immediately.

# Notes:

01 - Use white chocolate chips if almond bark is unavailable.
02 - Buy bulk peanuts and candies to reduce costs for multiple batches.
03 - Skip sprinkles or use crushed candy for added decoration.

Back