If you’re looking for an easy, fuss-free treat that feels indulgent but is practically a no-brainer, then this Crockpot Chocolate Bar Recipe is going to rock your dessert world. I absolutely love how simple it is to throw a handful of pantry favorites together and walk away to let the magic happen. Trust me, you’ll want to keep this recipe bookmarked for those days when you crave something sweet but don’t want to turn on the oven or slave over a mixer!
Why You’ll Love This Recipe
- Simple Ingredients: Uses just a handful of staples you likely already have on hand.
- Hands-Off Cooking: Set it and forget it—no constant stirring or babysitting required.
- Perfect Texture: Crunchy from pumpkin seeds and pretzels with melty chocolate that’s never too sticky.
- Versatile and Crowd-Pleasing: Great for parties, gift-giving, or a cozy night snack that everyone will love.
Ingredients You’ll Need
Each ingredient in this Crockpot Chocolate Bar Recipe brings a unique flavor and texture – from salty to sweet and crunchy to creamy – creating a perfect balance that keeps you coming back for more. If you can, opt for good quality chocolate chips for that smooth melt, and choose whether you want raw or roasted pumpkin seeds based on your preference for nuttiness.
- Pumpkin Seeds: Raw seeds offer a subtle nutty flavor, while roasted ones add a deeper crunch.
- Pretzels: Lightly crushed for that little salty crunch contrast; I often use mini pretzel twists.
- Semi-Sweet Chocolate Chips: The star ingredient – choose your favorite brand for the melt and richness you enjoy.
- Butterscotch Chips: Adds a lovely caramel-like sweetness that pairs beautifully with chocolate.
- Creamy Peanut Butter: Dolloped in so each bite gets a hint of that classic nutty creaminess.
Variations
I love making this Crockpot Chocolate Bar Recipe my own by switching up some mix-ins or adding little extras that make it feel special. Don’t be afraid to experiment – these bars are as forgiving as they are delicious.
- Nut-Free Variation: Swap peanut butter for sunflower seed butter and use allergy-friendly chocolate chips for a safe, tasty treat.
- Extra Crunch: Add chopped walnuts or almonds for a little more texture; my family goes crazy over this addition.
- Seasonal Spice: Mix in a teaspoon of cinnamon or pumpkin pie spice to give it a cozy fall vibe – trust me, it changes everything.
- White Chocolate Swap: Replace butterscotch chips with white chocolate chips for a creamier, sweeter edge.
How to Make Crockpot Chocolate Bar Recipe
Step 1: Layer Your Crunchy Ingredients
Start by sprinkling the pumpkin seeds evenly across the bottom of your crockpot. Then add the lightly crushed pretzels on top. I like to break the pretzels into bite-sized pieces so they mix nicely later. This layering helps build the texture foundation your bars need to have that satisfying crunch.
Step 2: Add the Chocolate and Butterscotch Chips
Sprinkle the semi-sweet chocolate chips and butterscotch chips evenly over your crunchy base. You’ll notice the butterscotch chips don’t fully melt into the chocolate later, and honestly, I love that – it adds little pockets of sweet caramel flavor that surprise you in every bite.
Step 3: Dollop and Cook
Place dollops of creamy peanut butter over the top. No need to swirl or mix yet. Cover your crockpot and cook on low for three hours. The key here? Don’t stir while it’s cooking! Just let the heat gently melt the chips and soften the peanut butter so everything melds together beautifully.
Step 4: Give It a Stir and Spread Out
After about two and a half to three hours, uncover and stir everything to combine – no streaks should remain. If you see some butterscotch chips still holding their shape, no worries! Scoop the mixture into a parchment-lined jelly roll pan or a 9×13-inch baking dish, and spread it out evenly with a spatula. Give the pan a few gentle taps on the counter to release air bubbles.
Step 5: Chill and Cut
Pop the pan into the fridge for about 30 minutes to let the bars firm up. When set, slice into bars or squares and store them in a cool place or your fridge. This step is where the magic of texture happens—you’ll get that perfect chew mixed with crunchy bits.
Pro Tips for Making Crockpot Chocolate Bar Recipe
- Use Parchment Paper: Lining your pan makes removing bars a breeze and keeps cleanup minimal.
- Low and Slow: Keep your crockpot on low to avoid scorching or melting your mix-ins too aggressively.
- Don’t Skip the Chill: Refrigerating is essential for clean cuts and that perfect chewy texture.
- Mix Gently: When stirring mid-way, be gentle so you don’t crush the pretzels too much; texture is key.
How to Serve Crockpot Chocolate Bar Recipe
Garnishes
I usually keep these bars simple since they’re packed full of flavor, but sometimes I sprinkle a tiny pinch of flaky sea salt on top right after spreading—the contrast just elevates the chocolate and butterscotch so nicely. Feeling fancy? Drizzle a little melted white chocolate over the bars before chilling for an extra touch.
Side Dishes
These chocolate bars pair beautifully with a creamy latte or a glass of cold milk. For a fun twist, serve alongside fresh fruit like strawberries or sliced bananas to balance the richness with some natural brightness.
Creative Ways to Present
At holiday parties, I like to stack these bars in a cute jar layered with parchment paper and tied with a rustic string for gifts. For casual get-togethers, arrange them on a pretty platter sprinkled with extra pumpkin seeds and crushed pretzels—it’s a crowd-pleaser each and every time.
Make Ahead and Storage
Storing Leftovers
I keep my leftover bars stored in an airtight container either in the fridge or a cool pantry spot, especially during warmer months. They maintain their chewy texture for at least a week, which is great for snacking throughout the week.
Freezing
If I want to stash some bars for later, I layer them between parchment paper in a freezer-safe container or bag. They freeze beautifully and thaw quickly on the countertop without losing that delightful texture.
Reheating
Usually, these bars are perfect eaten cold or at room temperature, but if you want a melty chocolate experience, pop a piece in the microwave for about 10-15 seconds. Just watch closely so it doesn’t get too soft or greasy.
FAQs
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Can I use different nuts or seeds in the Crockpot Chocolate Bar Recipe?
Absolutely! While pumpkin seeds give a great crunch and flavor, you can substitute or mix in chopped almonds, pecans, or even sunflower seeds depending on your preference or what you have available.
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Do I have to use a crockpot for this recipe?
You can melt the ingredients on the stovetop using a double boiler, stirring gently to combine, but the crockpot offers the convenience of hands-off cooking and prevents burning or scorching.
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Is it okay if the butterscotch chips don’t melt completely?
Yes! The slightly melted butterscotch chips add delightful pockets of flavor and texture that contrast nicely with the smoother chocolate.
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How long do these bars last once made?
Stored in an airtight container, these bars will stay fresh for about a week in the fridge and up to two weeks if kept in a cool, dry place.
Final Thoughts
When I first tried this Crockpot Chocolate Bar Recipe, I was blown away by how effortlessly it came together and just how addictive those bars are. They’re my go-to treat when I want something sweet, satisfying, and easy to share. Plus, you’ll enjoy the way the flavors and textures come alive with minimal effort. Seriously, give this recipe a try — your snack game will thank you!
Print
Crockpot Chocolate Bar Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
These 5 Ingredient Crockpot Chocolate Bars are a simple, no-fuss dessert perfect for any occasion. Combining pumpkin seeds, pretzels, semi-sweet chocolate, butterscotch chips, and creamy peanut butter, this recipe uses your crockpot to gently melt and meld the ingredients into delicious, crunchy, and chewy bars. No need to babysit the stove or oven, just set it and forget it until ready to chill and slice.
Ingredients
Ingredients
- 2 cups raw or roasted pumpkin seeds
- 2 cups lightly crushed pretzels
- 5 cups semi-sweet chocolate chips
- 1 1/2 cups butterscotch chips
- 3/4 cup creamy peanut butter
Instructions
- Layer Ingredients: Sprinkle the pumpkin seeds evenly on the bottom of your crockpot, then add the crushed pretzels, semi-sweet chocolate chips, and butterscotch chips in layers. Dollop the creamy peanut butter over the top without stirring.
- Cook in Crockpot: Cover the crockpot and cook on low heat for 3 hours. Avoid stirring during cooking to allow ingredients to gently melt and combine.
- Stir to Combine: After approximately 2 1/2 to 3 hours, stir the mixture well until no streaks remain. Some butterscotch chips may not fully melt, and that is fine for texture.
- Prepare Pan: Line a jelly roll pan or a 9×13 inch baking dish with parchment paper for easy removal and cleanup.
- Transfer and Chill: Spoon the melted candy mixture into the prepared pan and spread evenly. Tap the pan on the counter a few times to release any air bubbles. Refrigerate until firm, about 30 minutes.
- Slice and Store: Once set, cut the mixture into bars. Store the bars in a cool place or in the refrigerator to keep them firm and fresh.
Notes
- You can use either raw or roasted pumpkin seeds depending on your preference.
- If you prefer a thicker peanut butter layer, increase to 1 cup.
- For easier cutting, chill the bars longer if needed.
- Keep stored bars refrigerated in warm climates to prevent melting.
- Use parchment paper to avoid sticking and make removal simple.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
