I would be thrilled if you would head over to Love Grown Food’s Facebook and/or Pinterest page and vote for my holiday recipe creation (by “liking” or pinning) – {Slow Cooker} Salted Caramel Dark Chocolate Crunch! This scrumptious salty-sweet snack couldn’t be easier to make in the slow cooker . . . . yes, Crock Pot power! Just dump in everything but the chocolate and let it mingle and caramelize together while you tend to other holiday tasks like wrapping gifts, addressing cards and hauling out the holly. Chocolate chips are melted in at the end and then it just cools for a bit on parchment paper. By using Power O’s, a crunchy cereal made from a blend of beans that adds protein, I’m able to bring a little balance to this sweet snack mix.
If you don’t gobble up the entire recipe at once, this Salted Caramel Dark Chocolate Crunch makes a nice addition to any holiday party snack lineup or can be packaged up in jars with pretty ribbon for gift-giving. Remember to go vote through the Facebook or Pinterest links, it’s really easy. Thank you.
Salted Caramel Dark Chocolate Crunch Recipe
- 3/4 cup butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 4 cups “O’s” cereal like Cheerios or Love Grown Power O’s
- 2 cups mini pretzels
- 2 cups oyster crackers
- 2 cups toasted almonds
- 2 cups dark chocolate chips
- 2 tablespoons coarse sea salt
1. Melt butter in a saucepan.
2. Stir in sugar and vanilla until well blended.
3. In a large slow cooker, combine cereal, pretzels, almonds and crackers. Pour in melted butter mixture and stir to coat.
4. Cook on high for 2-3 hours with the LID OFF, stirring occasionally. Mixture will be done when sugar caramelizes to create a glaze over ingredients. Please keep an eye on ingredients, as slow cooker temperatures can vary from model to model or with age of the appliance.
5. Turn heat to low and stir in chocolate chips. Put lid on slow cooker and let chocolate soften for about 5 minutes.
6. Remove lid and stir mixture to distribute melted chocolate. Do not continue to slow cook after chocolate has melted.
7. Spread mixture on parchment paper and immediately sprinkle with coarse sea salt. After mixture has cooled and hardened, store in an airtight container.
Makes about 10 to 12 cups.