The first time I made Peanut Butter Pretzel Crockpot Candy, my entire house was wrapped in the most incredible aroma. It smelled like a decadent chocolate shop had collided with a salty-sweet bakery right in my kitchen. I remember pulling the lid off the slow cooker, that cloud of chocolatey, peanut-buttery steam hitting my face, and just knowing I had stumbled onto something magical. It’s the kind of effortless, crowd-pleasing treat that makes you feel like a kitchen genius with almost zero fuss. For me, this recipe has become synonymous with cozy gatherings and the joy of sharing something homemade that truly wows everyone.
Ingredients
- 24 ounces (two 12-oz bags) of high-quality semi-sweet chocolate chips
- 1 (16-ounce) jar of creamy peanut butter (not natural or oily—use a standard brand like Skippy or Jif)
- 1/4 cup of salted butter, cut into tablespoons
- 1 (12-ounce) bag of white chocolate chips
- 3 cups of broken pretzel pieces (I use the classic twists and give them a rough chop)
- 1 1/2 cups of roasted, salted peanuts
- 1 (14-ounce) can of sweetened condensed milk
- 1 teaspoon of pure vanilla extract
- Flaky sea salt, for finishing (optional, but trust me, it makes a huge difference)
Let’s talk ingredients for a second. I’ve tried this with fancy chocolate and while it’s delicious, reliable grocery store chocolate chips work perfectly and melt smoothly. The peanut butter is key—don’t use the natural kind that separates, as the oils can cause the candy to seize. That standard, shelf-stable jar gives us the perfect creamy texture. And for the pretzels, I’ve learned the hard way: don’t crush them into dust. You want hearty pieces for that satisfying crunch. As for the sweetened condensed milk, it’s our magic glue; there’s no substitute here that works the same way.(See the next page below to continue…)