Every Easter, my grandkids crowd around the kitchen waiting for these white chocolate peanut clusters to set, and I swear they disappear faster every year. This is one of those old-fashioned, no-fuss church-basement recipes that passed from my mother to me, and now from me to my daughters and granddaughters. It uses just three pantry ingredients and a slow cooker, so you can tuck it away and let it do the work while you hide eggs or set the table. The creamy white chocolate hugs the crunchy peanuts, and a shower of pastel sprinkles makes them look like they came straight from an old Midwestern church bake sale table—simple, sweet, and perfect for the holidays.
Pile these clusters high on a parchment-lined platter or a pretty cake stand in the center of your Easter table. They go nicely with a pot of hot coffee, a pitcher of cold milk for the kids, or a little glass of dessert wine if you’re feeling fancy. I like to tuck a few into small treat bags tied with ribbon for guests to take home, and they sit well alongside other simple holiday favorites like deviled eggs, ham, and scalloped potatoes. They’re rich, so a small cluster or two after dinner is just right.
Slow Cooker 3-Ingredient White Chocolate Peanut Clusters
Servings: 24–30 clusters, depending on size
Ingredients
2 pounds white chocolate chips or white candy melts
4 cups salted roasted peanuts
1/2 cup pastel sprinkles (pink, blue, or mixed pastel colors)
Directions
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