Step 1: Prepare the Chocolate-Peanut Butter Base

1. In a large bowl, whisk together 1 ¼ cups all-purpose flour, ⅔ cup powdered sugar, ⅓ cup unsweetened cocoa powder, and ¼ tsp salt until well combined.

2. In a separate bowl, mix ¾ cup melted salted butter and ½ cup creamy peanut butter until smooth. Add to the dry ingredients and stir until a thick, fudgy batter forms.

3. Fold in 1 cup lightly crushed pretzel sticks until evenly distributed.

4. Lightly grease a 4-6 quart slow cooker insert with cooking spray. Spread the batter evenly across the bottom of the slow cooker.

   • Tip: Crush pretzels into small pieces (not crumbs) for texture. Mix batter gently to maintain a fudgy consistency. Spread evenly with a spatula for uniform cooking.

Step 2: Slow Cook

1. Cover and cook on high for 2-3 hours or low for 4-6 hours, until the base is set but still soft and fudgy (a toothpick inserted should have moist crumbs, not wet batter).

2. Check doneness at the minimum time; if the top looks too moist, remove the lid for the last 30 minutes on high to evaporate excess moisture.

   • Tip: Place a paper towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 3: Prepare the Caramel Layer

1. In a microwave-safe bowl, combine 10 oz soft caramels and 3 tbsp heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and melted (about 2-3 minutes total). Alternatively, melt on the stovetop over low heat.

2. Let cool slightly to a pourable consistency. Set aside or keep warm for drizzling.

   • Tip: Stir caramel frequently to prevent scorching. Add an extra 1 tbsp cream if too thick. Prepare just before assembly to ensure easy drizzling.

Step 4: Prepare the Peanut Butter Topping

1. In a medium bowl, beat ½ cup creamy peanut butter, 2 tbsp softened salted butter, ⅓ cup powdered sugar, and ¼ tsp vanilla extract with an electric hand mixer on medium speed until creamy and fluffy, about 1-2 minutes.

2. Set aside or refrigerate if not using immediately (bring to room temperature for easy scooping).

   • Tip: Soften butter for easier mixing. Scrape down the bowl to ensure a smooth texture. Adjust sugar for desired sweetness.

Step 5: Prepare the Chocolate Ganache

1. Place 1 ½ cups semisweet chocolate chips in a medium bowl. Microwave or heat ¾ cup heavy cream on the stovetop until just below a simmer (about 1-2 minutes).

2. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Stir until glossy and smooth. Let cool for 5-10 minutes until no longer warm but still pourable.

   • Tip: Use a whisk for a smooth ganache. Ensure cream is hot but not boiling to avoid seizing the chocolate. Prepare just before assembly for best consistency.

Step 6: Assemble and Serve

1. Turn off the slow cooker and let the dessert base cool for 10 minutes to set slightly, making it easier to scoop.

2. Scoop the warm chocolate-peanut butter base into 8-10 bowls or dessert cups (about ½ cup per serving), ensuring some pretzel pieces in each portion.

3. Drizzle each serving with 1-2 tbsp melted caramel, followed by a dollop of peanut butter topping (about 1 tbsp). Spoon or drizzle 1-2 tbsp chocolate ganache over the top.

4. Garnish with a sprinkle of crushed pretzels or a whole pretzel stick for extra crunch.

5. Serve warm with a scoop of vanilla ice cream, whipped cream, or a side of fresh strawberries for a complete dessert experience. Pair with coffee, milk, or a dessert liqueur (like Baileys) for an indulgent touch.

   • Tip: Layer toppings artfully for a polished look. Drizzle ganache last for a glossy finish. Serve immediately for the best texture contrast.