Slow Cooker Easter Candy
This Slow Cooker Easter Candy is a festive, “set-it-and-forget-it” fudge that takes the stress out of holiday treat-making. By melting white and milk chocolate with creamy peanut butter and sweetened condensed milk, you create a dense, velvety base that holds its shape perfectly at room temperature. The slow cooker provides a gentle, consistent heat that prevents the chocolate from seizing, resulting in a professional-grade candy texture with minimal effort.
Ingredients:
| Ingredient | Amount |
| White chocolate chips | 12 oz |
| Milk chocolate chips | 8 oz |
| Peanut butter (creamy or chunky) | 1 cup |
| Sweetened condensed milk | 1 (14 oz) can |
| Vanilla extract | 1 teaspoon |
| Pastel candy-coated eggs | 1 cup |
| Optional: | Sprinkles, nuts, or coconut |
How To Make Slow Cooker Easter Candy:
Step 1: Prep the Pot: Lightly grease a 4–6 quart slow cooker with non-stick spray or line it with parchment paper.
Tip: Using a parchment liner is a total pro move here. It makes it much easier to “lift” any stray chocolate out of the pot, making cleanup nearly instantaneous.
Step 2: Combine and Melt: Add the chocolate chips, peanut butter, and sweetened condensed milk to the slow cooker. Cover and cook on LOW for 90/120 minutes.
Tip: You must stir the mixture every 20/30 minutes. Because of the high sugar content in white chocolate and condensed milk, the edges can scorch if left untouched for the full two hours.
Step 3: Flavor and Pour: Once the mixture is glossy and smooth, stir in the vanilla extract. Line an 8×8-inch baking pan with parchment paper and pour the warm candy mixture inside, smoothing the top with a spatula.
Step 4: Decorate and Chill: Sprinkle the pastel chocolate eggs and any optional toppings over the top,
