Who knew slow cooking could transform chocolate, peanuts and pretzels? Once cooked, we drop the mix into mini muffin papers for a takeaway treat.
- 24 ounces milk chocolate, coarsely chopped
- 2 cups salted peanuts
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups crushed pretzels
- In a 3-qt. slow cooker, combine chocolate, peanuts and brown sugar. Cook, covered, on low 1 hour or until chocolate is melted, stirring halfway through cooking. Stir in vanilla. Add pretzels; stir to combine. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set. Store in an airtight container. Yield: about 6 dozen.
Originally published as Salty-Sweet Peanut Treat in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p81
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