Pastel Pretzels Clusters In Slow Cooker 3 ingredient. A sweet and salty snack made with only three simple components. Perfect for spring gatherings and loved by everyone.
Servings: 24
Ingredients
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4-cups mini pretzels, and slightly broken into little bites.
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2 pounds white baking wafers/chips white chocolate.
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1 1/2 cups light pink, yellow, and light blue candy-coated chocolates 1/2 cup candy-coated chocolates (such as pink, yellow, and light blue)
Pastel Pretzels Clusters: Directions
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Prepare a big baking sheet using aluminum foil and smooth the surface of it as the flattest as possible. Set aside. Ensure that your slow cooker is totally dry on the inside; even some small amount of liquid will result in the seizing of the white chocolate.
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Pour in the white chocolate chips or wafers in the slow cooker. Cover and set to LOW. Allow the chocolate to melt in a gentle manner and take 30 minutes.
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In 30 minutes stir the chocolate using a heat-safe scraper, scraping it on its sides and at the bottom. Keep cooking on LOW stirring after every 15 minutes until all the chocolate melts, and glossy, which should take about 45 to 60 minutes in total depending on your slow cooker.
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When the white chocolate is melted completely and smooth, switch the slow cooker to WARM, assuming your model has this feature, to have the chocolate melt, but not overheat.
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Stir in the mini pretzels which have been crushed lightly into the white chocolate once it is melted. Mixed in slow but firm motion until each bit of the mixture has been covered and you notice the combination of smooth chocolate and crunchy pretzel texture in every part of the mix.
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Fold in the pastel pieces of the candy-coated chocolate about two-thirds, leaving the other third of the pieces untouched, and use on the tops. The candies should not be overmixed, as this will result in a streaking of the colored shells too deeply into the white chocolate.
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Taking a large spoon or a small cottage chees spoon, place large spoonfuls of the mixture on the foil-lined baking sheet, spacing them approximately spaced. The chocolate will slightly pool in the edges and this will assist in holding the clusters together after it has set.
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As soon as possible, press a small number of the reserved pastel candy-coated chocolates on the tops of each cluster, to give it a rather glittering appearance. Move the candies onto the chocolate at a relatively fast rate to allow the candies to stick before the chocolate reaches the hardening stage.
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Allow the clusters to rest at room temperature, allowing full set, 1 to 2 hours, depending on the temperature in your kitchen. To speed the setting process, you could put the baking sheet in the refrigerator and leave it there approximately 30 minutes, however, you should not leave it too long in the fridge as it may condense in the future.
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When the clusters are hard and the chocolate stops to be tacky, carefully remove them off the foil and then move to the airtight container. Stored in cool room temperatures not exceeding 5 days with parchment or wax paper, in case it is stacked.
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