Soo then there was that time I made chocolate bars in the crockpot…
I did, I did, and you know what, it’s a pretty awesome way to make an easy dessert.
Plus, who knew the crockpot could be used for sweet recipes too? I mean, here I am making short ribs ‘n’ things, when I could also be making chocolate. Yes, please!
Photo: candy bar mixture in crockpot before cooking has begun.
Photo: candy bar mixture in crockpot after cooking.
Photo: candy bar mixture pressed into pan.
Photo: candy bars hardened and cut into bars.
With Halloween less than a week away, and Thanksgiving and Christmas quickly approaching, I really couldn’t think of a better dessert bar to share with you guys. These are not only great as a homemade candy bar for your Halloween festivities, but they would be perfect as holiday treats and homemade gifts as well!
Sorry for bringing up the holidays before Halloween…I can’t help it, I am extra excited this year!
Ok, back to these Addicting 5 Ingredient Crockpot Chocolate Bars, no getting off topic today because even though these bars are truly as easy as it gets, I’ve got a few things to say about them.
I went through a million and one ideas on my “desserts to make” list, only to keep returning to these bars. I mean, I knew I wanted to make them, but like, were they too simple to share?
I do this all the time, fear a recipe is too simple or not special enough to share, when in reality it’s just me over thinking everything. My over thinking/self-doubt is currently in full-force (I chatted a bit about this yesterday too). Since it’s fall, my favorite time to cook and bake, I’ve been over thinking all of the blog recipes and photos. Basically, over thinking is like my super power, sometimes it works in my favor and sometimes…not so much.
Whatever, the point is that I’m trying to beat my brain at its own game. Instead of worrying about whether or not these bars are too simple to share, I’m going to be ecstatic that I have a FIVE ingredient, crazy easy, and insanely addicting dessert to share with you guys.
OKok, and after making and devouring these, I did realize that um, yes, these are definitely a MUST share. I’d be cruel if I didn’t!
Here’s the deal with these bars.
…pumpkin seeds (you could use peanuts or almonds too!)
…pretzels (because what pairs better with chocolate than salty pretzels!?)
…semi-sweet chocolate (yum, yum)
…butterscotch chips (because it’s fall and butterscotch chips just feel fallish and special)
…peanut butter (peanut butter + pretzels + chocolate = crunchy Reese hybrid)
Now, in order from top to bottom. Dump this all into your crockpot, set the crockpot to low, go watch a movie, play outside, drink some wine, or whatever makes you smile. Then come back to a kitchen that smells like a sweet shop, and…taste test. Obviously.
Spread the mixture into a pan, maybe do another taste test, you know for good measure, chill, slice and EAT.
Simple as that.
In all seriousness though, it legit does not get any better than these bars. You can really use any nuts/seeds you love, maybe replace the butterscotch chips with caramel bits or the peanut butter with Nutella. Anything goes here, you cannot mess these bars up.
Like you can’t.
Cooking the chocolate slowly in the crockpot prevents it from burning, and placing the pumpkin seeds directly on the bottom of the crockpot allows them to slowly roast without even turning on the oven or dirtying up a baking sheet. Cool, right!
Of course, if you don’t have a crockpot, you can simply melt the chocolate, butterscotch and peanut butter together in the microwave and then stir in the pumpkin seeds and pretzels…but not going to lie, using the crockpot is way more fun!
Watch the How-To Video:
5 Ingredient Crockpot Chocolate Bars.
Servings: 24 Bars
Calories Per Serving: 318 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Sprinkle the pumpkin seeds in the bottom of your crockpot. Add the pretzels, chocolate chips, and butterscotch chips. Dollop the peanut butter over top. Cover and cook on low for 3 hours, do not stir during coking.
- Line a jelly roll pan or 9x13 inch baking dish with parchment paper.
- After 2 1/2-3 hours, stir everything together until there are no streaks. Don't worry if some of the butterscotch chips are not melting into the chocolate.
- Spoon the candy out into the prepared pan and spread in an even layer. Tap the pan against the counter a few time to release any air pockets. Chill in the fridge until firm, about 30 minutes. Cut into bars and keep stored in a cool place or in the fridge.
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*inspired by [Food Network | http://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-chocolate-candy-recipe.html].