3-Ingredient Pastel Pretzel Clusters Directions:
Line a large baking sheet with aluminum foil and smooth the surface completely flat.
Ensure the slow cooker is fully dry inside before adding chocolate.
Add the white chocolate chips to the slow cooker, cover, and cook on LOW for 30 minutes without stirring.
Stir thoroughly with a heat-safe spatula, scraping the sides and bottom. Continue cooking on LOW, stirring every 15 minutes, for a total of 45–60 minutes until fully melted and glossy.
Switch the slow cooker to WARM to maintain a smooth consistency without overheating.
Add the lightly crushed mini pretzels and stir until all pieces are fully coated.
Fold in two-thirds of the pastel candy-coated chocolates and mix gently until evenly distributed.
Using a tablespoon, drop heaping spoonfuls onto the prepared baking sheet, spacing clusters 1 inch apart.
Press the remaining candy-coated chocolates onto the tops of each cluster immediately.
Let stand at room temperature for 1–2 hours until completely set, or refrigerate for 30 minutes.
Transfer to an airtight container and store at room temperature up to 5 days.
WW Points Calculation
Mini pretzels 4 cups (about 16 servings total, 1 cup per serving) – 64.00
White chocolate chips 32 oz – 304.00
Pastel candy-coated chocolates 1 1/2 cups (about 9 oz) – 81.00
Points Information:
Total Points: 449.00
Servings: 24 clusters (1 cluster per serving)
Points per serving: 18.71
Nutrition Information
Calories: 265
Fat: 12g
Protein: 3g
Carbohydrates: 38g
Sugar: 24g
Sodium: 140mg
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