Peanut Butter Cup Pretzels Recipe
This Peanut Butter Cup Pretzels Recipe gives you the easiest sweet-and-salty bite: mini pretzels, creamy peanut butter, and melted chocolate in one no-bake, party-ready treat.
These little peanut butter cup pretzels are what happen when a peanut butter cup recipe meets chocolate covered pretzels and decides to dress up for a holiday cookie tray. They’re fast, kid-friendly, and such a fun chocolate peanut butter dessert for everything from game night to Christmas tins. I make them when I want homemade candy treats without turning on the oven, and they disappear faster than anything else on the snack table.
You get that classic peanut butter chocolate combo, a satisfying crunch from the pretzel, and just enough salt to balance the sweetness. They’re a no bake dessert recipe you can pull together on a busy weeknight, a snow day with kids, or right before a potluck when you remember you promised “something sweet.” (We’ve all been there.)
Why You’ll Love This Recipe
- No oven needed – This is a truly no-bake dessert recipe; your microwave or stovetop does the work.
- Ready in about 30 minutes – Quick holiday treats for when you’re short on time but still want something homemade.
- Sweet and salty perfection – Crunchy pretzel bite treats, creamy peanut butter, and smooth chocolate in every bite.
- Super kid-friendly dessert – Let kids line up the pretzels and help drizzle chocolate; it feels like candy-making but it’s very forgiving.
- Perfect for parties and gifts – Great party snack ideas for game days, birthdays, movie nights, and teacher gift bags.
- Customizable – Add sprinkles, chopped nuts, or candy pieces to match any season or celebration.
- Budget-friendly – Uses simple pantry ingredients you probably have on hand.
- Small or big batch-friendly – Easy to double for crowds or keep small for just a few people.
- Travel well – These salty sweet desserts hold up nicely on cookie trays, in lunch boxes, or in a tin for mailing.
Ingredients
Here’s everything you need to make this Peanut Butter Cup Pretzels Recipe at home. Simple, familiar ingredients, but they taste like fancy homemade candy treats.
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60 mini pretzel twists
(You can also use mini pretzel squares; choose a sturdy brand so they don’t break easily.) -
1 cup creamy peanut butter
(Shelf-stable, not natural drippy peanut butter, works best for a thick, stable filling.) -
3 tablespoons powdered sugar
(Helps sweeten and firm up the peanut butter mixture.) -
1 teaspoon vanilla extract
(For a warm, bakery-style flavor.) -
1 ½ cups semi-sweet chocolate chips
(Or use milk chocolate chips for a sweeter, more classic candy flavor.) -
1 tablespoon coconut oil or vegetable shortening
(Helps the chocolate melt smoother and set with a nice shine.) -
Flaky sea salt, to finish (optional but wonderful)
(Enhances that salty sweet dessert contrast.) -
Optional toppings:
- Holiday sprinkles
- Crushed peanuts or pecans
- Mini M&M’s or other small candies
Ingredient Tips:
- Pretzels: Go for fresh, crisp pretzels. If they taste stale out of the bag, they’ll taste stale under the chocolate too.
- Peanut butter: If all you have is natural peanut butter, stir it very well and add an extra tablespoon of powdered sugar to thicken.
- Chocolate: Use a brand you love to snack on; if it tastes good plain, it’ll taste good melted.
- Coconut oil: Refined coconut oil is flavorless; unrefined will add a faint coconut note (which is actually lovely with chocolate).
Directions
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Line your pans
Line a large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat. This keeps the pretzels from sticking and makes cleanup easy. -
Lay out the pretzels
Spread about half of the mini pretzels in a single layer on the prepared baking sheet. Leave a little space between them so you can handle them easily. -
Mix the peanut butter filling
In a medium bowl, stir together the peanut butter, powdered sugar, and vanilla extract. The mixture should be thick but still spoonable—like soft cookie dough.- If it feels too soft or oily, add another teaspoon or two of powdered sugar.
- If it’s too stiff, add a tiny splash of milk or an extra teaspoon of peanut butter.
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Scoop and top the pretzels
Using a small spoon or a tiny cookie scoop (about ½ teaspoon), place a mound of the peanut butter mixture onto the center of each pretzel on the tray. It should be roughly the size of a marble, not a golf ball; you want enough filling, but not so much that it squeezes out everywhere. -
Cap them with more pretzels
Gently press a second pretzel on top of each peanut butter mound to make a little pretzel sandwich. Press just until the filling reaches the edges; you don’t want it completely squishing out.
If a bit escapes, it’s fine—these are homemade, not factory-stamped. -
Chill the pretzel sandwiches
Slide the tray into the fridge for 10–15 minutes. This helps the peanut butter set up and makes dipping or drizzling with chocolate less messy later. -
Melt the chocolate
Place the chocolate chips and coconut oil in a microwave-safe bowl.- Microwave on 50% power for 30 seconds, stir well, then repeat in 15–20 second bursts until smooth and glossy.
- Alternatively, melt them in a heatproof bowl over a pot of gently simmering water, stirring often.
The key is not to rush this; chocolate burns quickly.
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Dip or drizzle the pretzels
You’ve got two fun choices for this chocolate peanut butter dessert:- Full dip: Use a fork to dip each pretzel sandwich into the melted chocolate, letting excess drip off through the tines.
- Partial dip or drizzle: Dip just one half of each sandwich, or lay them down and use a spoon to drizzle chocolate over the top.
Set each finished pretzel back on the lined baking sheet.
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Add toppings while wet
While the chocolate is still soft, sprinkle on flaky sea salt, sprinkles, chopped nuts, or candy pieces. This is the fun part for kids—just set out small bowls and let them “decorate.” -
Let the chocolate set
Chill the tray in the fridge for 20–30 minutes, until the chocolate is firm to the touch. If your kitchen is cool, you can also leave them at room temperature, but the fridge is faster and gives a cleaner snap. -
Serve and enjoy
Once set, transfer your peanut butter cup pretzels to a serving plate or airtight container. Try one straight from the fridge and one at room temperature—you might be surprised which texture you like best.
Servings & Timing
- Yield: About 60 peanut butter cup pretzel bites
- Prep Time: 20 minutes
- Chill Time: 30–40 minutes (in two short rounds)
- Total Time: About 50–60 minutes
These make a fantastic make-ahead sweet and salty snack for parties, bake sales, or holiday trays. The hands-on time is short, and you can work in little bursts between other tasks—mix, chill, dip, chill, done.
Variations
You know what? This is one of those recipes that invites playing around. Try these easy twists:
- Dark chocolate lovers: Use dark chocolate chips or bars (60–70% cacao) for a richer, more grown-up peanut butter chocolate combo.
- White chocolate swirl: Drizzle melted white chocolate over the set pretzels for a pretty contrast—especially nice for winter and holiday parties.
- Nut-free version: Swap peanut butter for sunflower seed butter or a smooth soy nut butter to make a nut-free, kid friendly dessert.
- Crunchy peanut butter cups: Use crunchy peanut butter or stir in finely chopped peanuts for extra texture.
- Holiday color themes: Use red and green sprinkles for Christmas, pastel sprinkles for Easter, or team colors for game-day party snack ideas.
- Mini “turtle” twist: Add a tiny piece of soft caramel under the chocolate, then top with a toasted pecan for a salty sweet dessert that tastes like turtles.
Storage & Reheating
Well, “reheating” doesn’t really apply to a no-bake dessert recipe like this, but storing them right makes a big difference.
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Room temperature:
If your kitchen is cool and not too humid, you can store these chocolate covered pretzels in an airtight container at room temp for up to 4–5 days. Separate layers with parchment so they don’t stick. -
Refrigerator:
For firmer chocolate and a longer shelf life, store in the fridge for up to 2 weeks. The pretzels stay nicely crunchy and the peanut butter center stays fudgy. -
Freezer:
Place the pretzel bite treats in a single layer on a sheet pan and freeze until solid. Then transfer to a freezer bag or container for up to 2 months.- To enjoy, thaw a few at room temperature for 10–15 minutes, or eat them cold from the freezer if you like a very firm, candy-bar texture.
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Make-ahead tip:
Make the peanut butter pretzel sandwiches a day ahead and keep them chilled, then dip in chocolate the day you want to serve. This spreads out the work and keeps your kitchen chaos under control.
Notes
- Balancing sweetness: If you like your desserts on the less-sweet side, stick with semi-sweet or dark chocolate and don’t add extra powdered sugar to the filling. A tiny pinch of salt in the peanut butter mixture can also help balance things out.
- Keeping the peanut butter from oozing: Chilling the pretzel sandwiches before dipping is key. If it’s a hot day, you can even pop them in the freezer for 5–10 minutes first.
- Neat dipping trick: Use a fork and a toothpick—hold the pretzel on the fork, spoon chocolate over the top, then use the toothpick to nudge it off the fork onto the tray.
- Batch size: This recipe is easy to halve for small households, but I rarely do; they vanish quickly, and they store well.
- Flavor layering: A tiny sprinkle of flaky sea salt on top brings out the chocolate flavor more than you’d think. It’s a small step, but it makes them taste like a chocolatier made them.
- A personal note: I started making these for my kids’ school parties, and now my grandkids help. It’s one of those low-stress, high-reward recipes that turns into a little family tradition without you even planning it.
FAQs
Can I use natural peanut butter?
Yes, but mix it very well so the oil is fully incorporated, and add a bit more powdered sugar to thicken the filling so it doesn’t ooze.
My chocolate is too thick for dipping. What can I do?
Stir in an extra teaspoon of coconut oil or vegetable shortening and warm it gently; that usually loosens it right up.
How do I keep the pretzels crunchy?
Make sure they’re completely cool and dry before using, and let the chocolate set fully before storing. An airtight container and not too much fridge moisture help keep that crunch.
Can I use almond butter or another nut butter?
Absolutely. Almond, cashew, or mixed nut butters all work well—just choose a smooth variety with a similar texture to peanut butter.
Are these safe for mailing in a holiday cookie box?
Yes, as long as it’s not too hot where you’re shipping. Pack them in a snug tin with parchment between layers, and they travel like any homemade candy recipe.
Do I have to add powdered sugar to the peanut butter?
You don’t have to, but it does help the filling set and makes the peanut butter candy recipe more stable, especially at room temperature.
Can I make these dairy-free?
Yes—use dairy-free chocolate chips and a neutral dairy-free spread if your peanut butter brand happens to contain dairy (most don’t, but check labels).
The chocolate turned dull and streaky. What happened?
It likely overheated or came into contact with a bit of water. They’re still safe to eat and taste fine—next time, melt the chocolate slowly and keep utensils dry for a shinier finish.
Conclusion
This Peanut Butter Cup Pretzels Recipe is the kind of easy dessert recipe that slips right into your regular rotation—simple ingredients, no baking, big payoff. You get bite-size chocolate peanut butter dessert pieces that feel special enough for holidays, but easy enough for a Tuesday night treat.
If you make these peanut butter cup pretzels, let me know how they turn out—leave a comment, share your favorite toppings, or tell me if your crew likes them better chilled or at room temp. And if sweet and salty snacks are your thing, you might also enjoy trying similar no-bake treats like chocolate bark, cereal clusters, or pretzel rods dipped in chocolate for your next party spread.
Peanut Butter Cup Pretzels
Ingredients
- 60 mini pretzel twists or mini pretzel squares; choose a sturdy brand
- 1 cup creamy peanut butter shelf-stable, not natural drippy peanut butter
- 3 tablespoons powdered sugar plus more as needed to thicken
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate chips for a sweeter flavor
- 1 tablespoon coconut oil or vegetable shortening helps chocolate melt smoothly and set with shine
- flaky sea salt optional, for sprinkling on top
- holiday sprinkles optional topping
- crushed peanuts or pecans optional topping
- mini M&M’s or other small candies optional topping
Instructions
- Line a large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- Spread about half of the mini pretzels in a single layer on the prepared baking sheet, leaving a little space between each pretzel for easier handling.
- In a medium bowl, stir together the creamy peanut butter, powdered sugar, and vanilla extract until well combined. The mixture should be thick but still spoonable, like soft cookie dough. If it is too soft or oily, add another teaspoon or two of powdered sugar. If it is too stiff, add a tiny splash of milk or an extra teaspoon of peanut butter.
- Using a small spoon or tiny cookie scoop (about 1/2 teaspoon), place a small mound of the peanut butter mixture onto the center of each pretzel on the tray. The mound should be about the size of a marble so it does not squeeze out excessively.
- Gently press a second pretzel on top of each peanut butter mound to create a pretzel sandwich. Press just until the filling reaches the edges without completely squishing out. A little bit of filling escaping is fine.
- Place the tray in the refrigerator for 10–15 minutes to help the peanut butter firm up. This makes dipping or drizzling with chocolate less messy.
- Place the chocolate chips and coconut oil or vegetable shortening in a microwave-safe bowl. Microwave on 50% power for 30 seconds, then stir well. Continue microwaving in 15–20 second bursts at 50% power, stirring after each burst, until the chocolate is smooth and glossy. Alternatively, melt the chocolate and fat together in a heatproof bowl set over a pot of gently simmering water, stirring often and avoiding overheating.
- Using a fork, dip each chilled pretzel sandwich fully into the melted chocolate, letting excess drip off through the tines, or dip just half of each sandwich for a partial coating. You can also leave them on the tray and drizzle chocolate over the tops with a spoon. Return each coated pretzel sandwich to the lined baking sheet.
- While the chocolate is still wet, immediately sprinkle flaky sea salt, holiday sprinkles, crushed nuts, mini M&M’s, or other small candies over the tops as desired.
- Chill the tray in the refrigerator for 20–30 minutes, or until the chocolate is firm to the touch. If your kitchen is cool, you can let them set at room temperature, but the fridge is faster and gives a cleaner snap.
- Once the chocolate is set, transfer the peanut butter cup pretzels to a serving plate or an airtight container. Serve chilled or at room temperature, and store any leftovers according to the storage guidelines.
