Equipment Needed
- 4-quart or larger slow cooker (Crock-Pot)
- Parchment paper
- 10×15-inch jelly roll pan or a similar-sized rimmed baking sheet
- Large spoon or silicone spatula
- Measuring cups
- Small bowl for pretzel/peanut mix
Step-by-Step Instructions
First, I line my jelly roll pan completely with parchment paper. This is non-negotiable for easy removal later—trust me, trying to pry set chocolate off a bare pan is a recipe for frustration. Then, I simply dump everything except the pretzel pieces, peanuts, and flaky salt into the slow cooker: both kinds of chocolate chips, the whole jar of peanut butter, the butter, the sweetened condensed milk, and the vanilla. I give it one very gentle stir just to loosely combine, then pop the lid on. I set it to LOW for about 90 minutes. I learned the hard way that high heat is the enemy here; it can scorch the chocolate and give it a grainy texture. Patience is key.
After about 90 minutes, the mixture will look melty and glorious. I remove the lid and stir it slowly and thoroughly until it’s one smooth, glossy, heavenly river of chocolate peanut butter. The smell at this point is absolutely intoxicating. Once it’s fully combined, I carefully fold in about two-thirds of my pretzel pieces and peanuts. I reserve the rest for topping. Folding is important—you want to distribute them evenly without completely pulverizing the pretzels. Over-stirring at this stage can make the candy thicken too quickly.
Now, I pour the molten candy mixture onto my prepared parchment-lined pan. I use my spatula to spread it into a fairly even layer, pushing it into the corners. It will be thick! This is when I take my reserved pretzels and peanuts and sprinkle them all over the top, gently pressing them in so they adhere. Here’s my favorite finishing touch: a light sprinkle of flaky sea salt. It doesn’t just look pretty; it makes every single flavor pop.
Finally, the hardest part: waiting. I let the pan sit at room temperature until the candy is completely set. This can take several hours. I’ve tried speeding it up in the fridge, but that can cause the chocolate to bloom (get those whitish streaks). Room temperature setting gives you the best texture and shine. Once it’s firm, I lift the whole slab out using the parchment paper and break it into rustic, uneven pieces with my hands. The crack of that first piece breaking off is so satisfying!(See the next page below to continue…)