Easter is known for having delicious sweet treats galore!
There are few desserts as delicious as those brought out every year for Easter brunch. As a child, I had a hard time being patient enough for the desserts to be brought out.
I would sometimes pick at my meal and maybe eat about half of it simply because I wanted to save room for the sugary sweet confections that were awaiting!
This recipe is one that kids and adults alike will go crazy for. Because they're perfectly bite-sized, they're ideal for those sugar lovers who can't seem to wait for dessert time to arrive.
With the help of your Crockpot, these take almost no effort but look like something you purchased at the store. It's a total win-win!
34.5 oz. honey roasted, dry roasted peanuts
48 oz. vanilla-flavored candy coating (Almond Bark or CandiQuik)
11.4 oz. M&M milk chocolate candies
optional: colorful sprinkles for garnish
Layer peanuts and then vanilla candy coating into Crockpot. Cover and cook for one hour on low temperature - be sure not to remove the lid during this time!
After the hour is complete, stir the mixture well and continue to cook, stirring every 15-20 minutes for another hour.
Meanwhile, line 3 cookie sheets with Silpat mats or line a countertop or table with a long piece of parchment paper.
Turn off Crockpot and stir in your M&Ms (reserve some for decorations).
Working quickly, use a 1 tbsp. scooper to portion out candy from your Crockpot onto Silpat or parchment paper. Once entire cookie sheet is scooped (before candy dries), top with M&Ms and sprinkles.
Allow candy to dry completely and then enjoy!
Doesn't this recipe look delicious?!
(Original recipe found HERE.)
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