Slow Cooker Easter Candy
This Slow Cooker Easter Candy is a cheerful, no-fuss fudge that makes holiday treat prep incredibly easy. By slowly melting white and milk chocolate together with rich peanut butter and sweetened condensed milk, you get a thick, smooth base that sets beautifully at room temperature. Using a slow cooker ensures gentle, even heat, helping the chocolate melt perfectly without clumping—giving you a professional-quality result with very little 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 |
Instructions:
Step 1: Prepare the Slow Cooker
Lightly coat a 4–6 quart slow cooker with non-stick spray or line it with parchment paper.
Tip: Lining with parchment paper is especially helpful—it allows you to easily lift out any leftover chocolate and makes cleanup quick and simple.
Step 2: Melt the Mixture
Add the chocolate chips, peanut butter, and sweetened condensed milk to the slow cooker. Cover and cook on LOW for 90–120 minutes.
Tip: Stir the mixture every 20–30 minutes. Because white chocolate and condensed milk contain a lot of sugar, the edges can burn if not stirred regularly.
Step 3: Add Flavor and Transfer
Once the mixture is fully melted and smooth, stir in the vanilla extract. Line an 8×8-inch baking dish with parchment paper, then pour in the mixture and spread it evenly with a spatula.
Step 4: Decorate and Set
Top with pastel candy eggs and any additional toppings, gently pressing them into the surface so they stick. Refrigerate for 1–2 hours, or until the fudge is completely firm.
