My grandma makes these every Easter and they disappear in seconds. Only 3 ingredients to make the perfect holiday treat

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.

2 pounds white chocolate chips or white candy melts

Line a large baking sheet (or two smaller ones) with parchment paper and set aside so it’s ready for the clusters.

Add the white chocolate chips or white candy melts to the slow cooker. Cover with the lid.

Turn the slow cooker to LOW and let the white chocolate warm for about 45 minutes to 1 hour, stirring gently every 15–20 minutes, until completely melted and smooth. Do not use HIGH, as white chocolate can scorch easily.

Once the white chocolate is fully melted and glossy, turn the slow cooker to WARM (or turn it off if your cooker runs hot).

Stir in the salted roasted peanuts until every peanut is well coated in the melted white chocolate and the mixture looks thick and evenly mixed.

Using a tablespoon or small cookie scoop, drop mounds of the white chocolate–peanut mixture onto the parchment-lined baking sheet, leaving a little space between each cluster.

While the clusters are still warm and glossy, immediately sprinkle the tops with pastel sprinkles, pressing them very lightly if needed so they stick.

Let the clusters sit at room temperature until fully set and firm, about 1–2 hours, or place the baking sheet in the refrigerator for 20–30 minutes to speed things up.

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