Easy Irresistible Easter Crockpot Candy Recipe For Perfect Homemade Treats
A fuss-free, slow-cooked candy recipe combining chocolate, nuts, and marshmallows for a sweet, crunchy treat perfect for Easter gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 36 pieces (approximate) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340 g) chocolate chips (semi-sweet preferred)
- 14 oz (396 g) sweetened condensed milk
- 2 cups (approx. 120 g) mini marshmallows
- 1 cup (120 g) chopped pecans or walnuts, toasted
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, softened
- Optional: 1/2 cup (40 g) shredded coconut
- Optional: pastel-colored candy-coated chocolates or chopped dried fruit
Instructions
- Lightly toast 1 cup of chopped pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden. Set aside to cool (about 10 minutes).
- In your crockpot, add 12 oz (340 g) of chocolate chips, 14 oz (396 g) sweetened condensed milk, and 2 tbsp (28 g) softened unsalted butter. Set the crockpot to low heat.
- Every 10-15 minutes, gently stir the mixture with a heatproof spatula to help the chocolate melt evenly. The whole melting process should take approximately 40-50 minutes.
- Once the chocolate mixture is smooth and glossy, stir in 1 tsp (5 ml) vanilla extract.
- Quickly add 2 cups (120 g) mini marshmallows and the toasted nuts, folding gently to combine. If using shredded coconut or pastel candy-coated chocolates, add them now.
- Line a 9×9 inch (23×23 cm) baking dish with parchment paper or lightly grease it. Pour the candy mixture into the dish and spread evenly with a spatula.
- Refrigerate the candy for at least 2 hours or until firm enough to cut into squares. For best results, let it sit overnight.
- Use a sharp knife to cut the candy into bite-sized pieces. Store leftovers in an airtight container in the fridge.
Notes
Use low heat to prevent burning and stir gently every 10-15 minutes for a smooth texture. Toast nuts fresh for best flavor. If mixture is too thick while melting, add a tablespoon of milk or cream. For a gluten-free version, ensure marshmallows are gluten-free. Candy can be stored in the fridge for up to two weeks or frozen for up to three months.
Nutrition
- Serving Size: 1 square piece
- Calories: 165
- Sugar: 16
- Sodium: 45
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 17
- Fiber: 1
- Protein: 3
Keywords: Easter candy, crockpot candy, slow cooker candy, homemade candy, chocolate candy, easy candy recipe, holiday treats