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Spring Crockpot Candy (Pastel Peanut Clusters)

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Prep Time 10 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 2 cups roasted salted peanuts
  • 18 oz white melting wafers (or white chocolate chips + 1 tbsp coconut oil)
  • 2 cups honey roasted peanuts
  • ½ cup white chocolate chips (for extra creaminess)
  • 1 cup mini marshmallows
  • ¾ cup pastel chocolate candies (M&M-style)
  • 2 tablespoons pastel sprinkles
  • ½ cup salted pretzel pieces
  • ¼ teaspoon flaky sea salt (for a sweet-salty finish)

Method
 

  1. Add the peanuts to the bottom of a 4- to 6-quart slow cooker.Place the white melting wafers and white chocolate chips on top.
    Do not stir yet. This prevents scorching.
    Cover and cook on LOW for 60–90 minutes. Avoid using HIGH — white chocolate burns easily and becomes grainy.
  2. Once the chocolate is mostly melted, stir slowly from the bottom up until everything is fully coated and smooth.
    If it looks thick, let it sit covered for another 10–15 minutes, then stir again.
  3. Turn the crockpot off and let the mixture cool for about 5–7 minutes.
    This step matters.
    If you add marshmallows and candies immediately, they’ll melt into oblivion. Slight cooling keeps the texture intact.
    Fold in:
    Mini marshmallows
    Pastel candies
    Optional pretzels
    Stir gently to avoid breaking the candy shells.
  4. Line baking sheets with parchment paper.
    Use a cookie scoop or large spoon to drop clusters onto the lined sheets.
    Top each cluster with extra pastel candies and sprinkles while still soft.
    If using flaky sea salt, sprinkle lightly now.
  5. Allow clusters to set at room temperature for 1–2 hours.
    To speed it up, refrigerate for 20–30 minutes.
    Once firm, store in an airtight container at room temperature for up to one week.

Notes

You can swap the pastel candies for:
  • Speckled candy eggs
  • Chopped white chocolate Easter bunnies
  • Freeze-dried strawberries for color and tang
  • Lemon zest (½ tsp) for a subtle brightness