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.
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.
Nutrition
Calories: 130kcal
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