Ingredients
- 12-16 ounce chocolate melts milk chocolate, dark, or almond bark-style melts
- 10-12 ounce bag dark chocolate chips
- 11.5 ounce bag milk chocolate chips
- 1 cup creamy peanut butter
- 3 cups mixed nuts salted or unsalted—your choice!
- 1-1 1/2 cups crushed pretzels
- Optional- festive sprinkles or flaky sea salt to finish
Method
- Add chocolate melts to the bottom of a slow cooker. Top with dark and milk chocolate chips. Spoon peanut butter over the top. Do not stir.
- Cover and cook on LOW for 1 to 1½ hours, checking around the 1-hour mark.
- Once melted, stir until smooth and fully combined.
- Gently fold in mixed nuts and crushed pretzels.
- Using a 1 tablespoon size cookie scooper, drop the mixture into mini muffin liners. Alternatively, you can drop spoonfuls onto parchment- or wax-paper-lined baking sheets. Let set at room temperature or refrigerate to speed things up.
- Add festive sprinkles or flaky finishing sea salt over the chocolate before it sets, if desired. Let set completely before enjoying.
Nutrition
Notes
This recipe makes approximately 90 1-tablespoon sized scoops.
If the mixture is too thick, stir in 1–2 teaspoons coconut oil or neutral oil.
Store at room temperature up to 2 weeks, refrigerated up to 4 weeks, or frozen up to 3 months.