Chocolate Covered Peanut Butter Pretzels Recipe

This Chocolate Covered Peanut Butter Pretzels Recipe gives you the dreamiest sweet-and-salty bite: crunchy pretzels, creamy peanut butter, and rich chocolate—no baking, no fuss.

I’ve been making some version of chocolate covered peanut butter pretzels since my kids were in elementary school and I needed a quick, no bake chocolate pretzel treat for classroom parties. Over the years this little recipe has turned into one of my go-to “emergency” desserts—those times when someone texts, “We’ll be there in an hour!” and you’re staring at a bare countertop.

What makes this chocolate peanut butter pretzels recipe so lovable is how approachable it is. We’re talking pantry staples, a bowl, a spoon, and a baking sheet. That’s it. You make a simple peanut butter filling, sandwich it between mini pretzels, then dip those little bites in melted chocolate. They taste like something from a fancy chocolate shop, but the whole tray costs a fraction of what you’d pay for store-bought chocolate dipped pretzel bites.

Because they’re no-bake and freezer-friendly, I like to make a big batch and stash them away for movie nights, lunchbox treats, or a last-minute party pretzel dessert recipe. You can keep them classic or dress them up with sprinkles, flaky salt, or a drizzle of white chocolate for the holidays.

And if you’re trying to cut back on super-sugary desserts, these sweet and salty pretzel snacks are a nice middle ground. Each piece has some protein and healthy fats from the peanut butter, and they’re rich enough that one or two really satisfies a chocolate craving.

Why You’ll Love This Recipe

No oven needed – This is a true no bake chocolate pretzel treat; your stove or microwave does all the work.

Quick to make – About 20 minutes of hands-on time, plus a short chill, and you’ve got dessert.
Simple pantry ingredients – Mini pretzels, peanut butter, chocolate chips—nothing fancy or hard to find.
Perfect sweet-and-salty balance – Crunchy, creamy, salty, and chocolatey in every single bite.

Great for parties and gifting – This party pretzel dessert recipe travels well and looks so cute in tins or treat bags.
Kid- and adult-approved – Kids can help assemble, and adults will happily stand by the snack table “just having one more.”
Easy to customize – Turn it into a peanut butter stuffed pretzels recipe with different nut butters, chocolates, and toppings.

Freezer-friendly – Make ahead for holidays, game day, or whenever you need a fast peanut butter chocolate snack idea.

Ingredients

Here’s everything you need to make this Chocolate Covered Peanut Butter Pretzels Recipe at home.

1 ½ cups (360 g) creamy peanut butter (not natural; I like Jif or Skippy for a smooth, stable filling)
4 tablespoons (56 g) unsalted butter, softened
1 ¼ cups (150 g) powdered sugar, sifted if lumpy
1 teaspoon vanilla extract
¼ teaspoon fine sea salt (skip if your peanut butter is very salty)
80–100 mini pretzel twists or pretzel squares (for sandwiches)

2 cups (340 g) semisweet chocolate chips or chocolate melting wafers
1 tablespoon coconut oil or vegetable shortening (helps the chocolate coat smoothly)
Flaky sea salt, sprinkles, or crushed peanuts, for topping (optional but lovely)

A couple of quick ingredient notes from my kitchen:

Peanut butter: For this homemade chocolate covered pretzels recipe, a no-stir peanut butter works best. Natural peanut butters (the kind that separate) can make the filling too soft and oily.
Chocolate: If you’re new to candy making, chocolate melting wafers (like Ghirardelli or Merckens) are the easiest choice. They melt smoothly and set with a nice shine. Chocolate chips are totally fine too—just don’t rush the melting.

Pretzels: Mini pretzel twists give that classic look, but pretzel squares fit together like little sandwiches and are easier for kids to stack. Use what you love or what’s on sale.

Step-by-Step Directions

Line your baking sheet.
Line a large baking sheet with parchment paper or a silicone baking mat. This keeps the chocolate covered peanut butter pretzels from sticking and makes cleanup a breeze.

Make the peanut butter filling.
In a medium bowl, stir together the creamy peanut butter and softened butter until smooth and well combined. Add the powdered sugar, vanilla extract, and salt. Mix until a thick dough forms. It should be soft but not sticky; if it’s too soft, add a tablespoon or two more powdered sugar.
Shape the peanut butter centers.
Scoop out small portions of the filling (about 1 teaspoon each) and roll them into balls. They should be just big enough to sit comfortably on a pretzel without hanging over the edges. Place the balls on the prepared baking sheet as you work.
Sandwich with pretzels.
Press one peanut butter ball gently onto a mini pretzel, then top with a second pretzel to make a little sandwich. Don’t press so hard that all the filling squishes out—just enough to hold everything together. Repeat until you’ve used all the filling.

Chill the pretzel sandwiches.
Slide the tray into the fridge or freezer for 15–20 minutes. This step helps the peanut butter firm up, so the sandwiches stay together when you dip them in chocolate. If you live somewhere warm or your kitchen runs hot, don’t skip this.
Melt the chocolate.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each one, until the chocolate is completely smooth and glossy. (You can also use a double boiler on the stovetop over low heat—whatever you’re comfortable with.)
Dip the pretzels.
Using a fork, dip each pretzel sandwich into the melted chocolate, turning to coat. Lift it out, tap the fork gently on the side of the bowl to let excess chocolate drip off, then place it back on the lined baking sheet. This is where they start looking like those fancy chocolate dipped pretzel bites you see at gourmet shops.

Add toppings.
While the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt, festive sprinkles, or crushed peanuts over the top. A little goes a long way—especially with the salt—but that extra crunch and color really makes these sweet and salty pretzel snacks pop.
Let the chocolate set.
Chill the tray again in the fridge for about 20–30 minutes, or until the chocolate is fully set and firm to the touch. If your kitchen is cool, you can also let them set at room temperature, but it will take longer.
Serve and enjoy.
Once the chocolate has set, transfer your homemade chocolate covered pretzels to a serving plate or airtight container. Try one (quality control!) and then hide a few for yourself before you bring them out—trust me on this.

Servings & Timing

Yield: About 40–50 chocolate covered peanut butter pretzel sandwiches
Prep Time: 20 minutes
Chill Time: 35–45 minutes (split between two chilling steps)
Total Time: About 1 hour

This easy dessert snack recipe is ideal for making earlier in the day. You can chill them while you set the table, wrap gifts, or get everyone out the door.

Fun Variations & Flavor Twists

Here’s where you can play a little and turn this into your own signature chocolate peanut butter pretzels recipe:

Dark Chocolate Sea Salt: Use dark chocolate chips and finish with flaky sea salt for a more grown-up, less sweet version.
White & Milk Chocolate Swirl: Dip in milk chocolate, then drizzle with melted white chocolate for a pretty marbled effect—great for holidays or baby showers.

Nut-Free Sunflower Butter: Swap peanut butter for sunflower seed butter to make a school-safe, peanut-free chocolate covered pretzel bite.
Crunchy Peanut Butter: Use crunchy peanut butter and a sprinkle of chopped peanuts for extra texture in your peanut butter stuffed pretzels recipe.
Holiday Sprinkle Pretzels: Match your sprinkles to the season—red and green for Christmas, pastels for Easter, team colors for game day.

Espresso Twist: Stir ½ teaspoon instant espresso powder into the melted chocolate for a subtle mocha flavor adults go crazy for.

Storage & Reheating

Room Temperature: Store the pretzels in an airtight container at cool room temperature for up to 3 days, as long as your kitchen isn’t too warm.
Refrigerator: For longer storage, keep them in the fridge for up to 2 weeks. I like to layer them between sheets of parchment paper so they don’t stick together.

Freezer: These freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag for up to 2 months.

To serve from the freezer, let the pretzels sit at room temperature for 10–15 minutes. No reheating needed—though if you’re like my husband, you might love them straight from the freezer for extra crunch.

If condensation forms after chilling, just let them sit uncovered for a few minutes and they’ll dry right out.

Notes from My Kitchen

Texture matters: The peanut butter filling should feel like soft play dough. If it’s sticky, add a bit more powdered sugar; if it’s crumbly, add a tiny splash of milk or more peanut butter.
Don’t rush the chill: I’ve tried to skip the chilling step when I was in a hurry, and every time, my sandwiches slid apart in the chocolate. A short chill makes all the difference.
Chocolate temperature: If the chocolate gets too cool and thick while you’re dipping, rewarm it in the microwave for 10–15 seconds and stir well.

Batch size: This recipe doubles easily for the holidays. I’ll often make one batch with semisweet chocolate and another with dark chocolate for variety.
Gift idea: Pack these homemade chocolate covered pretzels in small cellophane bags with a ribbon for teachers, neighbors, or co-workers. Homemade gifts with a little story behind them always feel extra special.

FAQs

Can I use natural peanut butter?
You can, but the filling may be softer and a bit oily. If you use natural peanut butter, add extra powdered sugar until the mixture holds its shape well.

How do I keep the chocolate from blooming (getting white streaks)?
Use fresh chocolate and avoid sudden temperature changes. If possible, let them set in a cool room instead of a very cold fridge, or move them from fridge to room temperature gradually.

My peanut butter filling is too soft—what should I do?
Chill the filling for 10 minutes, then add more powdered sugar a tablespoon at a time until it’s thick enough to roll without sticking to your hands.

Can I make these gluten-free?
Yes—just use your favorite gluten-free mini pretzels and check that your chocolate and peanut butter are certified gluten-free.

What’s the best chocolate for coating?
For the smoothest, shiniest coating, use chocolate melting wafers. Chocolate chips work well too; just add the coconut oil and melt gently so they don’t scorch.

Can kids help with this recipe?
Absolutely. Little hands are great at sandwiching pretzels and adding sprinkles. I’d handle the chocolate melting and dipping with younger kids, though.

Do these travel well for parties or potlucks?
Yes, they hold up nicely. Pack them in a single layer or two layers separated by parchment in a shallow container so they don’t get smashed.

Can I use other nut butters?
Sure—almond butter, cashew butter, or even cookie butter all work. Just keep the texture similar to the original filling so the sandwiches hold together.

Conclusion

These Chocolate Covered Peanut Butter Pretzels are everything I love in a dessert: simple, no-bake, budget-friendly, and just fancy enough to feel special. They’re the kind of sweet and salty pretzel snack that disappears from a party platter long before the cake ever gets cut.

If you try this Chocolate Covered Peanut Butter Pretzels Recipe, let me know how it goes—leave a comment, share your own variations, or tell me if they made it into your holiday treat boxes. And if you’re in the mood for more easy dessert snack recipes, you might like my no-bake bars and chocolate bark ideas next.

Chocolate Covered Peanut Butter Pretzels

These Chocolate Covered Peanut Butter Pretzels are a no-bake, sweet-and-salty treat with crunchy mini pretzels, a creamy peanut butter filling, and a rich chocolate coating. Perfect for parties, gifting, or stashing in the freezer for quick snacks.

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Prep Time 20

Total Time 1

Course Dessert, Snack

Cuisine American

Servings pieces

Calories 130 kcal

Ingredients

1 1/2 cups creamy peanut butter about 360 g; no-stir style such as Jif or Skippy
4 tablespoons unsalted butter softened (about 56 g)
1 1/4 cups powdered sugar about 150 g; sift if lumpy, plus more as needed
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt omit if peanut butter is very salty
80-100 mini pretzels twists or pretzel squares, for sandwiches
2 cups semisweet chocolate chips about 340 g; or chocolate melting wafers
1 tablespoon coconut oil or vegetable shortening helps chocolate coat smoothly
Flaky sea salt, sprinkles, or crushed peanuts optional, for topping

Instructions

Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.

In a medium bowl, stir together the creamy peanut butter and softened butter until smooth and well combined. Add the powdered sugar, vanilla extract, and fine sea salt. Mix until a thick, soft dough forms. If the mixture is too soft or sticky, add a little more powdered sugar, 1–2 tablespoons at a time.
Scoop out about 1 teaspoon of the filling at a time and roll into small balls. They should be just big enough to sit on a pretzel without hanging over the edges. Place the peanut butter balls on the lined baking sheet as you work.
Press each peanut butter ball gently onto a mini pretzel, then top with a second pretzel to form a sandwich. Press just firmly enough to hold the filling in place without squeezing it out the sides. Repeat with all of the filling.

Transfer the tray of pretzel sandwiches to the refrigerator or freezer and chill for 15–20 minutes, until the peanut butter centers have firmed up. This helps them stay together when dipped in chocolate.
Place the semisweet chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each burst, until the chocolate is completely smooth and glossy. Alternatively, melt the chocolate gently in a double boiler over low heat.
Using a fork, dip each chilled pretzel sandwich into the melted chocolate, turning to coat completely. Lift it out and tap the fork gently on the side of the bowl to let excess chocolate drip off. Place the coated sandwiches back on the lined baking sheet.

While the chocolate is still wet, sprinkle each pretzel with a small pinch of flaky sea salt, sprinkles, or crushed peanuts, if using. A little goes a long way, especially with the salt.
Chill the tray in the refrigerator for 20–30 minutes, or until the chocolate is fully set and firm to the touch. Alternatively, let them set at cool room temperature, which will take longer.
Once the chocolate is set, transfer the pretzels to a serving plate or an airtight container. Enjoy immediately, or store at cool room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Notes

For best texture, the peanut butter filling should feel like soft play dough: add more powdered sugar if it’s sticky or a tiny bit more peanut butter or milk if it’s crumbly. Don’t skip the chilling steps or the sandwiches may fall apart while dipping. To freeze, first freeze in a single layer on a baking sheet, then transfer to a container with parchment between layers. Let sit at room temperature for 10–15 minutes before serving.