My kitchen smelled like a warm, cozy candy shop the first time I made Peanut Butter Pretzel Crockpot Candy. It was a snowy afternoon, and I was craving something sweet, salty, and utterly simple to throw together. I remember the chocolate slowly melting, swirling with the peanut butter, and that moment I stirred in the pretzels and heard their satisfying little crunch. The result was pure magic—a treat that feels both decadent and homey, and one that has become my absolute go-to for gifting, potlucks, or just a happy Tuesday. It’s the kind of no-fuss recipe that makes you feel like a confectionery genius with barely any effort at all.
Ingredients
- 1 (16 oz) jar of dry roasted, salted peanuts
- 1 (16 oz) jar of unsalted dry roasted peanuts
- 1 (12 oz) bag of semi-sweet chocolate chips
- 1 (12 oz) bag of milk chocolate chips
- 1 (10 oz) bag of peanut butter chips
- 2 (10 oz) packages of pretzel snaps or small pretzel twists
- 4 tablespoons of salted butter, cut into chunks
- 1 (16 oz) block of vanilla almond bark (or white candy coating), broken into pieces
Let’s talk ingredients because quality matters here. I use a mix of salted and unsalted peanuts because it gives you better control over the final saltiness—using all salted can sometimes tip it over the edge. For the pretzels, I’m loyal to the classic snaps or small twists; the bigger ones don’t coat as evenly. And that almond bark? Don’t be tempted to substitute with more white chocolate chips—it won’t set up the same way. The almond bark is what gives the candy its signature snap and stable texture, even at room temperature. It makes a huge difference.(See the next page below to continue…)