Ingredients
The following ingredients have 45 Servings
- 32 ounces unsalted or lightly salted cashews
- 24 ounces vanilla/white almond bark
- 3 cups mini marshmallows
- 1 cup pastel m&m candies (plus more for topping)
- optional: pastel sprinkles, pastel melted chocolate
Instruction
- Add cashews to crockpot, top with broken up almond bark. Cover and cook on high for 1 hour.
- Uncover, stir until chocolate is completely melted and smooth. Stir in marshmallows and m&m candies.
- Use a cookie scoop or tablespoon to scoop candy mixture onto a wax or parchment paper-lined plate or small baking sheet.
- Top each candy mound with 2 m&m candies, drizzle with melted chocolate, and top with sprinkles. Place in fridge for 2-3 minutes until hardened. Serve immediately or store in airtight container at room temperature for up to 2 weeks.
