Easter Egg Cheesecake (No Bake) Recipe  

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Crockpot Easter Candy with almond bark, pastel M&Ms, honey-roasted peanuts and sprinkles! A dump-and-go recipe cooks itself. Like no-bake cookies, but with peanuts, chocolate, and candy for the perfect sweet-salty combo.   

– 1 jar (34.5 oz) honey roasted peanut – 2 packages (24 oz each) vanilla flavored almond bark – 2 cups pastel Easter – Easter sprinkle

Ingredient

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Put the peanuts in the crockpot's basket. Place them all over the bottom in a straight line.  

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Step 1

Instructions

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Cover peanuts with almond bark squares. Low-heat for 1 hour. Mix nuts and chocolate until all are covered in melted almond bark. 

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Step 2

For 30 more minutes, cover the crockpot and cook on low. Remove the crockpot insert with oven mitts. Gently fold in 1 cup M&Ms.  

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Step 3

Scoop the candy onto parchment paper with a 3-tablespoon cookie scoop immediately.  

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Step 4

Top each one with a few M&Ms from the remaining 1 cup and sprinkles after scooping out the candy.  

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Step 5

Set the candy at room temperature for 1 hour or in the fridge for 30 minutes.  

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Step 6

Calories: 312kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 124mg | Fiber: 2g | Sugar: 26g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg

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Nutrition

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Also see

Easter Egg Cheesecake (No Bake) Recipe