Slow Cooker Easter Candy

 

Slow Cooker Easter Candy

This cheerful, no-fuss fudge 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. The 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 can (14 oz)
Vanilla extract	1 teaspoon
Pastel candy-coated eggs	1 cup
Optional toppings	Sprinkles, nuts, or shredded coconut

Step-by-Step Directions

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 white chocolate chips, milk 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 the pastel candy-coated eggs and any additional toppings (sprinkles, nuts, or coconut), gently pressing them into the surface so they stick. Refrigerate for 1–2 hours, or until the fudge is completely firm.

Step 5: Cut and serve
Once set, lift the fudge out of the dish using the parchment paper. Cut into small squares or bars and enjoy.

Happy Easter and happy no-fuss candy making!