Description
A cozy, nutty candy made effortlessly in a slow cooker, blending salty pretzels with creamy peanut butter and layered chocolate.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, cubed
- 2 cups salted roasted peanuts
- 24 oz white almond bark or white chocolate chips, divided (reserve 1 cup for topping)
- 11.5 oz milk chocolate chips
- 10.5 oz semi‑sweet chocolate chips
- 2 cups creamy peanut butter
- 8 oz pretzel twists, lightly crushed
- Sprinkles (optional)
Instructions
- Line two baking sheets with silicone mats or parchment paper.
- In your crockpot, layer cubed butter, peanuts, most of the white almond bark (reserving 1 cup), milk chocolate chips, semi-sweet chocolate chips, and creamy peanut butter.
- Set the crockpot to High and let it cook for 20 minutes. Stir well.
- Reduce the heat to Low and continue cooking for another 30 minutes. Stir again.
- If needed, cook for an additional 5–10 minutes, stirring often, until everything is fully melted and smooth.
- Stir in the lightly crushed pretzels until evenly coated. Turn off the crockpot.
- Use a 2-tablespoon cookie scoop to drop clusters onto the prepared baking sheets. Let them harden for 60 to 90 minutes.
- Melt the reserved white almond bark in a microwave-safe bowl in 30-second intervals.
- Transfer the melted chocolate to a zip-top bag, snip the corner, and drizzle over the candy.
- Add sprinkles if using, and let the clusters cool for another 30–60 minutes until fully set.
Notes
Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg