Easter Candy Clusters
Simple, festive no-bake candy clusters featuring white almond bark, salted peanuts, colorful Easter M&M's, and sprinkles—perfect for gifting or sharing during spring celebrations.
Equipment
- 5-Quart Slow Cooker
- Large baking sheet
- Wax Paper or Silicone Baking Mat
- Small Cookie Scoop or Teaspoons
Ingredients
For the Easter Candy Clusters
- 2 cups lightly salted peanuts adds crunch and saltiness
- 24 oz white almond bark broken into squares
- 1 cup Easter M&M's candy divided; half mixed in, half for topping
- 2-3 tbsp Easter-themed sprinkles for decoration
Instructions
- Step 1: Place the peanuts and broken almond bark squares into a 5-quart (or larger) slow cooker. Set on LOW heat and cook for 1 hour, stirring every 15-20 minutes until the mixture is completely smooth and fully melted.
- Step 2: Stir in about half of the Easter M&M's (approximately ½ cup) gently, being careful not to break the candies.
- Step 3: Line a large baking sheet with wax paper or a silicone baking mat.
- Step 4: While the mixture is still warm and pliable, use a small cookie scoop or teaspoons to drop spoonfuls of the candy mixture onto the prepared baking sheet.
- Step 5: Quickly press the remaining M&M's and Easter sprinkles onto the tops of each cluster before the almond bark sets for a festive finish.
- Step 6: Let the clusters cool and harden at room temperature for 1-2 hours, or refrigerate for about 30 minutes to speed up the process.
- Step 7: Carefully peel the clusters off the wax paper and store in an airtight container at room temperature or in the fridge depending on preference.
Notes
Swap peanuts for almonds, cashews, pretzels, or roasted sunflower seeds for allergies or variety. Try milk or dark chocolate melts instead of white almond bark. Add mini chocolate chips, crushed candy canes, or mini marshmallows for a twist. Sprinkle with chopped nuts or shredded coconut for extra texture. Store clusters in airtight containers with parchment layers to prevent sticking. Keep refrigerated in humid climates.