Slow Cooker Easter Candy

This Slow Cooker Easter Candy is a festive, “set-it-and-forget-it” fudge that takes the stress out of holiday treat-making. By melting white and milk chocolate with creamy peanut butter and sweetened condensed milk, you create a dense, velvety base that holds its shape perfectly at room temperature. The slow cooker provides a gentle, consistent heat that prevents the chocolate from seizing, resulting in a professional-grade candy texture with minimal 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 (14 oz) can
Vanilla extract	1 teaspoon
Pastel candy-coated eggs	1 cup
Optional:	Sprinkles, nuts, or coconut

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How To Make Slow Cooker Easter Candy:

Step 1: Prep the Pot: Lightly grease a 4–6 quart slow cooker with non-stick spray or line it with parchment paper.

Tip: Using a parchment liner is a total pro move here. It makes it much easier to “lift” any stray chocolate out of the pot, making cleanup nearly instantaneous.

Step 2: Combine and Melt: Add the chocolate chips, peanut butter, and sweetened condensed milk to the slow cooker. Cover and cook on LOW for 90/120 minutes.

Tip: You must stir the mixture every 20/30 minutes. Because of the high sugar content in white chocolate and condensed milk, the edges can scorch if left untouched for the full two hours.

Step 3: Flavor and Pour: Once the mixture is glossy and smooth, stir in the vanilla extract. Line an 8×8-inch baking pan with parchment paper and pour the warm candy mixture inside, smoothing the top with a spatula.

Step 4: Decorate and Chill: Sprinkle the pastel chocolate eggs and any optional toppings over the top, pressing them down gently so they “anchor” into the fudge. Refrigerate for 1/2 hours until completely firm.