Combine all of the chocolate and the butter in the slow cooker

Cover and cook on LOW setting for 1 hour – do NOT over cook.

Stir the chocolate and allow to heat through until just melted – about 30 more minutes max.

While the chocolate is heating, prepare two cookie sheets by covering with parchment or wax paper and set aside.

Stir chocolate until smooth and remove from heat.

Add the pretzels, peppermint extract and all but 1/2 cup of the M&Ms and stir until thoroughly coated.

Drop pretzel mixture in large tablespoonfuls onto prepared pans.

Add on a few more of the peppermint M&M candies to each piece before they set.

Once completely cooled and firm, store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to a month