20oz.vanilla flavored candy melts(I use two 11-oz. bags of vanilla Ghirradelli candy melts)
11oz.white chocolate chips
8oz.roasted salted peanuts
1 ½cupsM&M candiesEaster Colors
Easter colored sprinkles
Instructions
In a 4 quart or larger slow cooker, add the candy melts, chocolate chips and peanuts. Prepare 2 baking sheets with parchment paper or wax paper.
Cook on LOW for 1-1.5 Hours until the chocolates are melted and smooth. Stirring every 20 Minutes.
Turn off the heat and gently stir in 1 cup of the M&M’s.
Using a lightly greased tablespoon, spoon about 2-3 tablespoons of the candy mixture on the prepared baking sheets.
Decorate with the sprinkles and the other ½ cup of M&M’s. Allow to sit at room temperature until the candies have fully set. (about 45 minutes to 1 hour)
Store the candie clusters in airtight containers or zip top bags. Enjoy!
Notes
Vanilla almond bark can be used in place of the candy melts.
Roasted unsalted peanuts can be used in place of the salted.
The candies can be stored in the freezer for up to 4 months in a freezer safe zip top bag or airtight containers.
The candies can be stored at room temperature for up to 1 week in airtight containers or zip top bags.