I don’t know why I never thought of melting chocolate in a slow cooker. I’ve always been somewhat challenged at melting chocolate, be it in the microwave or in a double boiler. The slow cooker made it as easy as it could be, turning out the perfectly creamy smooth chocolate for these white chocolate peppermint pretzel candies. Nice and crunchy and packed with peppermint flavor, these were an instant holiday success in our household (and at Anita’s office!).
I found the chocolate mixture to be very easy to work with. Unlike some of my other attempts at making chocolate candies, I didn’t have to rush to get the mix onto the baking sheets before it began to set. I had plenty of time to do it right. I figure that the shortening had a lot to do with that, but so did the low-and-slow melting of the chocolate in the slow cooker. I plan on using this same approach with any future chocolate goodies that I make.
Also try my chocolate-dipped peanut butter Bugles.
- 5 tablespoons butter flavored shortening
- 26 ounces white chocolate chips
- 1/2 teaspoon peppermint extract
- 1 (15 ounce) bag pretzel twists, crushed
- 1/2 cup peppermint candies, finely crushed, plus more for topping
- 3 ounces semi-sweet chocolate chips
- Place the shortening into your slow cooker set to low.
- Add the white chocolate chips. Cover and let melt at least 20 minutes, until creamy smooth, stirring often. Meanwhile, line 3 large baking sheets with parchment paper.
- Stir in the peppermint extract.
- Slowly stir in the pretzel pieces and 1/2 cup of the crushed candies. Make sure they are all well combined.
- Spoon the mixture out onto the baking sheets. Sprinkle with the remaining crushed peppermint candies. Let sit at least 30 minutes until firm.
- Melt the semi-sweet chocolate chips per the package instructions. Drizzle or pipe over the pretzel candies. Let cool before serving or packaging.