Slow Cooker Easter Candy: A Fun and Easy Treat for the Holiday

2 pounds white chocolate chips or white baking wafers
1 1/2 cups pastel candy-coated chocolate pieces (such as pink, yellow, and light blue candy-coated chocolates)
Directions
Line a large baking sheet with aluminum foil, smoothing it so the surface is as flat as possible. Set aside. Make sure your slow cooker is completely dry inside; even a bit of moisture can cause white chocolate to seize.
Add the white chocolate chips or wafers to the slow cooker. Cover and set to LOW. Let the chocolate warm undisturbed for 30 minutes to start melting gently.
After 30 minutes, stir the chocolate thoroughly with a heat-safe spatula, scraping the sides and bottom. Continue to cook on LOW, stirring every 15 minutes, until the chocolate is fully melted and glossy, about 45 to 60 minutes total depending on your slow cooker.
Once the white chocolate is smooth and fully melted, turn the slow cooker to WARM, if your model has that setting, to keep the chocolate fluid without overheating.
Add the lightly crushed mini pretzels to the melted white chocolate. Stir slowly but thoroughly until every piece is coated and you see a mix of smooth chocolate and crunchy pretzel texture throughout.
Gently fold in about two-thirds of the pastel candy-coated chocolate pieces, reserving the remaining third for decorating the tops. Stir just until the candies are evenly distributed without overmixing, which can cause their colored shells to streak too much into the white chocolate.
Using a tablespoon or a small cookie scoop, drop heaping spoonfuls of the mixture onto the foil-lined baking sheet, leaving a little space between each cluster. The chocolate will pool slightly at the edges, which helps hold the clusters together once set.
Immediately press a few of the reserved pastel candy-coated chocolates onto the tops of each cluster to create a bright, speckled look. Work fairly quickly so the candies adhere before the chocolate begins to firm up.
Let the clusters sit at cool room temperature until completely set, 1 to 2 hours depending on your kitchen temperature. For faster setting, you can transfer the baking sheet to the refrigerator for about 30 minutes, but avoid prolonged chilling to prevent condensation later.
Once the clusters are firm and the chocolate is no longer tacky, gently peel them off the foil and transfer to an airtight container. Store at cool room temperature for up to 5 days, layering with parchment or wax paper if stacking.
Variations & Tips