Slow Cooker Almond & Pretzel Chocolate Mounds

Yes, you’re right. That title is quite a mouthful. But so are these bites of deliciousness. Sweet, salty and crunchy. Yum.

Okay, so I have to admit, the raw almonds do leave almond bits in your mouth after you’ve eaten these chocolate mounds, but I love raw almonds. If you wanted to avoid this, you could use roasted almonds to create a more subtle flavour, or you could use roasted hazelnuts instead.

You also don’t need a slow cooker to make these, but it makes the melting process of the chocolate and butter more hands-free, which was perfect when I had some evaluations to write up. After the hour of melting, I simply stirred in the almonds and pretzels and spooned the mixture into mounds on a lined baking sheet.

If you don’t have a slow cooker, just melt everything in a heat-proof dish over a pot of simmering water.

As with so many of my recipes, you can choose whatever you want to add to the chocolate mounds. Coconut flakes, raisins, pistachios, marshmallows, biscuits. You name it.

And because I’m writing this post fairly late at night, I want to make this short and get straight to the recipe.


200 grams milk chocolate chips
100 grams 70% dark chocolate
3 tablespoons unsalted butter
pretzels, broken into small pieces (or use bite-size pretzel crackers)
raw almonds

  1. Place chocolate and butter into the slow cooker and cook on low for an hour.
  2. Stir the butter and chocolate together after the hour, to fully combine. Make sure all the chocolate is melted, and take off the heat. Do not over-cook.
  3. Add almonds and pretzels. I didn’t put measurements, because I just added however much I felt was necessary. You can do the same, but a rough guide would be about 1/2 cup of each.
  4. Using a spoon, scoop mounds of the mixture onto a lined baking tray. Make the mounds as big or small as you like. Then place in the fridge for chocolate to fully set (at least an hour).
  5. Place in an air-tight container and enjoy.

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