Peanut Butter Pretzel Crockpot Candy is the ultimate sweet‑and‑salty treat you’ll want on repeat. This delightful no‑bake candy starts with creamy peanut butter, crunchy pretzels, and a trio of chocolates all melted together in the ease of your slow cooker. The result? Clusters that are rich, chewy, and filled with texture. Whether you’re prepping for a holiday party, gift giving, or just craving something indulgent, this recipe delivers all the flavor with minimal fuss.
Why You’ll Love This Peanut Butter Pretzel Crockpot Candy
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Effortless: Because it’s all done in the crockpot, this recipe frees up your stovetop and your time.
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Flavor balance: The sweet chocolate and peanut butter meld with the saltiness of roasted peanuts and pretzels for a perfect contrast.
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Crunch factor: You get textures in every bite — smooth, crunchy, and chewy all at once.
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Versatile: You can dress it up with festive sprinkles, drizzle, or adjust chocolates and nuts to your taste.
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Great for gifting: Once set, these clusters are easy to pack in jars or boxes for friends and family.
Ingredients
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½ cup (1 stick) unsalted butter, cubed
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2 cups salted roasted peanuts
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24 oz white almond bark or white chocolate chips, divided (reserve 1 cup / ~6 oz for topping)
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11.5 oz milk chocolate chips
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10.5 oz semi‑sweet chocolate chips
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2 cups creamy peanut butter
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8 oz pretzel twists, lightly crushed
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Sprinkles (optional, for decoration)
Step‑by‑Step: How to Make Peanut Butter Pretzel Crockpot Candy
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Line two baking sheets with silicone mats or parchment paper.
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In your crockpot, layer the following: cubed butter, peanuts, most of the white almond bark (reserving about 1 cup), milk chocolate chips, semi-sweet chocolate chips, and creamy peanut butter.
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Set the crockpot to High and let it cook for 20 minutes. Stir well.
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Reduce the heat to Low and continue cooking for another 30 minutes. Stir again.
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If needed, cook for an additional 5–10 minutes, stirring often, until everything is fully melted and smooth.
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Stir in the lightly crushed pretzels until evenly coated. Turn off the crockpot.
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Use a 2-tablespoon cookie scoop to drop clusters onto the prepared baking sheets. Let them harden for 60 to 90 minutes.
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Melt the reserved white almond bark in a microwave-safe bowl in 30-second intervals (total about 60–90 seconds).
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Transfer the melted chocolate to a zip-top bag, snip the corner, and drizzle over the candy.
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Add sprinkles if using, and let the clusters cool for another 30–60 minutes until fully set.
Helpful Tips
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Use a nonstick crockpot insert or line with a disposable liner for easy cleanup.
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Stir gently to avoid seizing the chocolate.
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Keep a close eye on temperature — chocolate can burn quickly if overheated.
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For a clean drizzle, use a small ziplock bag with a tiny corner snipped.
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If clusters don’t firm up quickly, place them in the fridge for 10–15 minutes.
Substitutions and Variations
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Nut-free version: Replace peanuts with sunflower seeds and peanut butter with sunflower seed butter.
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Dark chocolate lovers: Use dark chocolate chips in place of milk or semi-sweet.
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Add-ins: Try mini marshmallows, dried cranberries, or chopped toffee for extra flavor.
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Different drizzle: Use caramel or colored candy melts for seasonal flair.
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Make it a bark: Spread the mixture in a baking sheet and cut into squares once set.
Storage Instructions
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Store in an airtight container at room temperature for up to 10 days.
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For warmer environments, refrigerate and allow to sit at room temperature before serving.
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Freeze in a sealed container with parchment between layers for up to 3 months. Thaw before enjoying.
Nutritional Information
Per cluster (approximate):
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Calories: 140
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Carbohydrates: 11g
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Protein: 4g
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Total Fat: 10g
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Saturated Fat: 3g
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Polyunsaturated Fat: 6g
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Cholesterol: 1mg
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Sodium: 109mg
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Fiber: 2g
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Sugar: 6g
Serving Suggestions
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Serve on holiday trays or at bake sales for an irresistible treat.
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Enjoy with coffee or hot cocoa for a cozy dessert pairing.
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Package in jars or festive tins for homemade holiday gifts.
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Break up and sprinkle over ice cream or cupcakes for a candy crunch.
Frequently Asked Questions About Peanut Butter Pretzel Crockpot Candy
Can I make this recipe without a crockpot?
Yes, you can melt the ingredients in a double boiler or on low heat on the stovetop. Stir continuously to prevent scorching.
What if my chocolate seizes while melting?
Add a small amount of warm cream or butter and stir gently. Avoid introducing water, which can worsen seizing.
Can I scale the recipe?
Absolutely. Halve it for small batches or double it for parties. Just ensure your crockpot size can handle the volume.
Why didn’t my candy set properly?
This usually happens when chocolate isn’t fully melted or the room is too warm. Refrigerate briefly to speed up the setting process.
How can I make the white chocolate drizzle look cleaner?
Use a ziplock bag with a tiny corner snipped, and drizzle with steady pressure for better control than using a spoon.
Conclusion
Peanut Butter Pretzel Crockpot Candy is one of those recipes I absolutely adore because it’s simple, fun, and endlessly adaptable. I hope you’ll enjoy making it as much as I do — whether for holiday treats, a special gift, or just a rewarding afternoon snack. Thank you for trying out this recipe! May every bite bring you joy, and may it become a favorite in your kitchen tradition. Happy cooking, and enjoy the sweet‑and‑salty magic!
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Peanut Butter Pretzel Crockpot Candy
- Total Time: 1 hour 10 minutes
- Yield: 50 clusters 1x
Description
Peanut Butter Pretzel Crockpot Candy is an easy no-bake treat loaded with roasted peanuts, creamy peanut butter, crushed pretzels, and a blend of chocolates. Melted together in a slow cooker and topped with white chocolate drizzle and sprinkles, these clusters are perfect for holidays, gifts, or any day you crave a sweet and salty crunch.
Ingredients
½ cup (1 stick) unsalted butter, cubed
2 cups salted roasted peanuts
24 oz white almond bark or white chocolate chips, divided (reserve 1 cup for topping)
11.5 oz milk chocolate chips
10.5 oz semi‑sweet chocolate chips
2 cups creamy peanut butter
8 oz pretzel twists, lightly crushed
Sprinkles (optional)
Instructions
-
Line two baking sheets with silicone mats or parchment paper.
-
In your crockpot, layer the following: cubed butter, peanuts, most of the white almond bark (reserving about 1 cup), milk chocolate chips, semi-sweet chocolate chips, and creamy peanut butter.
-
Set the crockpot to High and let it cook for 20 minutes. Stir well.
-
Reduce the heat to Low and continue cooking for another 30 minutes. Stir again.
-
If needed, cook for an additional 5–10 minutes, stirring often, until everything is fully melted and smooth.
-
Stir in the lightly crushed pretzels until evenly coated. Turn off the crockpot.
-
Use a 2-tablespoon cookie scoop to drop clusters onto the prepared baking sheets. Let them harden for 60 to 90 minutes.
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Melt the reserved white almond bark in a microwave-safe bowl in 30-second intervals (total about 60–90 seconds).
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Transfer the melted chocolate to a zip-top bag, snip the corner, and drizzle over the candy.
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Add sprinkles if using, and let the clusters cool for another 30–60 minutes until fully set.
Notes
You can store at room temperature or refrigerate to speed up setting.
Easily double or halve the recipe.
Use dark chocolate for a richer twist or swap nuts for seeds for a nut-free version.
Freeze up to 3 months in airtight containers with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert, Candy
Nutrition
- Serving Size: 1 cluster
- Calories: 140
- Sugar: 6g
- Carbohydrates: 11g
- Protein: 4g