1.5 cups Butterscotch chips
3 cups White chocolate chips
3 tbsp Coconut oil
2 cups Peanuts, roasted & salted
2 cups Lightly crushed pretzels
2 cups Crispy rice cereal
Flaky sea salt, to garnish
Combine the chocolate chips, butterscotch chips, white chocolate and coconut oil in a bowl of a 6-quart slow cooker. Cover and allow to cook on low for an hour until melted.
Meanwhile, line two to three baking sheets with parchment paper or wax paper.
Once melted, stir together until smooth, then gently stir in the peanuts, pretzels and cereal. Spoon the mixture into clusters onto the parchment paper, about 2 tablespoons each. Place in the refrigerator for 10 to 15 minutes to set. Store in an airtight container in the refrigerator.
Prep Time: 15 minutes
Cook Time: 1 hour