Description
Delight in these irresistible Slow Cooker Peanut Butter Pretzel Chocolate Clusters, combining rich melted chocolate and peanut butter chips with crunchy peanut butter pretzels. Perfectly coated and optionally topped with colorful sprinkles, these clusters make an easy, no-bake treat that sets effortlessly in your fridge.
Ingredients
Scale
Chocolate and Chips
- 24 ounces semi-sweet chocolate chips
- 1 cup peanut butter chips
Mix-ins and Garnish
- 4 cups peanut butter pretzels
- Sprinkles (optional)
Instructions
- Combine Chocolate Chips: In your slow cooker, add the semi-sweet chocolate chips and peanut butter chips together to prepare for gentle melting.
- Slow Cook the Chips: Place the lid on the slow cooker and cook on low heat for 1½ to 2 hours, stirring once during the cooking time to ensure even melting and prevent burning.
- Mix in Pretzels: Once the chocolate and peanut butter chips are fully melted and smooth, stir in the peanut butter pretzels, making sure each pretzel is thoroughly coated with the melted mixture.
- Portion the Clusters: Spread a large piece of parchment paper on a flat surface, and using a cookie scoop or spoon, drop spoonfuls of the chocolate-pretzel mix onto the paper.
- Add Sprinkles: If desired, immediately sprinkle the clusters with colorful sprinkles to add a festive touch and extra crunch.
- Set and Serve: Allow the clusters to cool and set completely at room temperature or in the refrigerator before serving or storing in an airtight container.
Notes
- Stirring halfway through cooking is important to ensure even melting and avoid scorching.
- If you prefer a crunchier texture, refrigerate the clusters to let them firm up faster.
- Sprinkles are optional; you can substitute with chopped nuts or mini chocolate chips if desired.
- Store leftovers in an airtight container at room temperature or in the refrigerator for up to one week.
