Who knew slow cooking could transform chocolate, peanuts and pretzels? When the clusters are done, we tuck them into mini muffin papers for a takeaway treat.
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VERIFIED BY Taste of Home Test Kitchen
- 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, stirring halfway through cooking, until chocolate is melted, about 1 hour. Stir in vanilla. Add pretzels; stir to combine. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes. 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