Here’s a fun and easy Slow Cooker Easter Candy recipe you can make with minimal effort—it’s perfect for springtime treats:
Ingredients
- 400 g (14 oz) white chocolate chips
- 1 can (397 g / 14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Optional mix-ins: pastel-colored sprinkles, chopped nuts, mini marshmallows, or mini chocolate eggs
Instructions
- Prepare slow cooker:
Lightly grease the slow cooker insert or line it with parchment paper. - Combine ingredients:
In the slow cooker, add white chocolate chips and sweetened condensed milk. Stir to combine. - Cook:
Cover and cook on low heat for 1–2 hours, stirring every 20–30 minutes until fully melted and smooth. - Add flavor:
Stir in vanilla extract and any optional mix-ins like sprinkles or nuts. - Set the candy:
Spread the mixture evenly in the prepared slow cooker or a parchment-lined dish. Smooth the top with a spatula. - Chill:
Refrigerate for 2–3 hours, or until firm enough to cut into squares or bite-sized pieces. - Serve and enjoy:
Cut into small squares, wrap individually if desired, or place in a festive Easter dish.
💡 Tips:
- Mini chocolate eggs or pastel sprinkles make it extra festive.
- You can swap white chocolate for milk or dark chocolate for a richer version.
- Store in an airtight container in the fridge for up to 2 weeks.
If you like, I can also give a peanut butter version that’s a little gooey, still slow-cooker style, and perfect for Easter baskets. Do you want me to share that?
