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Chocolate Covered Peanut Butter Pretzels Recipe
One bowl, a handful of simple ingredients, and about 30 minutes stand between you and this Chocolate Covered Peanut Butter Pretzels Recipe—sweet, salty, crunchy little bites that feel like candy-shop treats without turning on the oven.
What Makes These Pretzels So Irresistible?
These chocolate covered peanut butter pretzels are everything I love in a snack: a little messy to make (in a fun way), ridiculously easy, and honestly, dangerously snackable. They’re peanut butter–stuffed pretzel sandwiches dipped in silky melted chocolate, then finished with a sprinkle of flaky salt or festive sprinkles. Think chocolate covered peanut butter cups meet classic pretzels—bite-sized and perfect for sharing… or hiding in the back of the fridge for yourself.
I started making these years ago for my kids’ school bake sales because I needed something that:
- Didn’t require the oven.
- Traveled well.
- Looked like a store-bought treat.
They checked every box. Now, as a 50-year-old mom and new-ish grandma, I make these sweet and salty pretzel snacks for just about everything—football Sundays, Christmas cookie platters, summer BBQ dessert tables, and those random Tuesday nights when a “little something sweet” sounds like the right idea.
They’re naturally no-bake, can be made gluten-free with the right pretzels, and you can easily tweak the chocolate or fillings for different tastes or dietary needs. Plus, compared to a lot of store-bought candy, you know exactly what’s going in here—real peanut butter, real chocolate, and a nice crunchy base.
If you love recipes for homemade chocolate covered pretzels or have been hunting for a quick peanut butter chocolate snack idea, you’re in the right place.
Why You’ll Love This Recipe
- No oven required – This is a true no bake chocolate pretzel treat; perfect for hot days or busy holidays when oven space is packed.
- Fast and fuss-free – About 20 minutes of hands-on time, plus a short chill; ideal when you want an easy dessert snack recipe that still feels special.
- Budget-friendly – Uses pantry staples like pretzels, peanut butter, and chocolate chips; you can feed a crowd for just a few dollars.
- Perfect for gifting – These little chocolate dipped pretzel bites tuck right into treat bags, cookie tins, or gift boxes without crumbling.
- Customizable flavors – Change the chocolate, use almond or sunflower butter, or add fun toppings; one recipe, endless combinations.
- Kid-friendly project – Simple steps and no hot oven; older kids can handle most of it with a little supervision at the stove or microwave.
- Great make-ahead party pretzel dessert recipe – They keep beautifully in the fridge or freezer, so you can prepare them days ahead.
- Sweet-salty satisfaction – That balance of creamy peanut butter, crunchy pretzel, and chocolate coating hits every craving at once.
Ingredients for Chocolate Covered Peanut Butter Pretzels
Let’s walk through what you’ll need for this chocolate peanut butter pretzels recipe. Nothing fancy—just simple, reliable ingredients that love each other.
For the Pretzel Sandwiches
- 2 cups small pretzel twists or squares (waffle/square pretzels are easiest for sandwiches)
- 1/2 cup creamy peanut butter (not “natural” that separates, unless it’s very well stirred)
- 2 tablespoons powdered sugar (for a slightly firmer, sweeter filling)
- 1 teaspoon vanilla extract (optional, but adds lovely warmth)
- 1/8 teaspoon fine sea salt (skip if your pretzels are very salty)
For the Chocolate Coating
- 1 1/2 cups semi-sweet chocolate chips (or chopped bar chocolate; I love Ghirardelli or Guittard)
- 1 tablespoon coconut oil or vegetable shortening (for smoother, shinier coating)
- Flaky sea salt, sprinkles, or crushed peanuts (for topping, optional but highly recommended)
A few quick notes and tips on the ingredients:
-
Pretzels:
- Mini twists are classic for homemade chocolate covered pretzels, but the little square “snap” pretzels make neat, even sandwiches.
- Use gluten-free pretzels if you need a gluten-free treat; most brands work well here.
-
Peanut butter:
- Regular shelf-stable peanut butter (like Jif or Skippy) holds up better inside the pretzel sandwiches.
- If you use natural peanut butter, chill it a bit after stirring; that thicker texture makes it easier to spread.
-
Chocolate:
- Semi-sweet is my default, but you can use milk chocolate for a sweeter result or dark chocolate for a more grown-up flavor.
- If you’re making these for kids’ parties, a mix of milk and semi-sweet chocolate is usually a hit.
-
Coconut oil or shortening:
- This helps the chocolate melt more smoothly and set with a nice sheen—especially helpful if you’re using chocolate chips, which are designed to hold their shape.
-
Toppings:
- A pinch of flaky sea salt on top makes these feel very “gourmet.”
- Holiday sprinkles turn this into a festive tray-worthy dessert in seconds.
- Crushed peanuts or crushed peanut butter stuffed pretzels on top add an extra crunch that’s fantastic.
Step-by-Step Directions
You know what? Once you’ve made these once, you’ll barely need the recipe. But let’s walk through it slowly the first time.
-
Prep 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 easy. -
Make the peanut butter filling.
In a small bowl, stir together the peanut butter, powdered sugar, vanilla, and salt until smooth and thick. You’re aiming for a spreadable but slightly stiff texture, almost like frosting that holds its shape on a spoon. If it feels too loose, add another teaspoon of powdered sugar. -
Lay out the pretzels.
Spread half of your pretzels in a single layer on the prepared baking sheet. These will be the “bottoms” of your sandwiches. -
Add the peanut butter.
Using a small spoon or a piping bag (a zip-top bag with the corner snipped works nicely), place a small dollop of peanut butter—about 1/2 teaspoon—onto each pretzel. Don’t go edge to edge; leave a tiny border so the filling doesn’t gush out when you press the tops on. -
Top with another pretzel.
Gently press a second pretzel on top of each peanut butter mound to form little sandwiches. If some peanut butter squeezes out, that’s fine—these are homemade, not from a factory line. Place the sheet in the freezer for about 10–15 minutes to firm up. This chill step makes dipping much easier and helps the pretzels hold together. -
Melt the chocolate.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on 50% power in 30-second bursts, stirring between each, until the chocolate is mostly melted. Then stir until completely smooth. (You can also melt the chocolate in a heatproof bowl set over a pot with a little simmering water—just keep the bottom of the bowl from touching the water.) -
Get your dipping station ready.
Set the bowl of melted chocolate next to your chilled pretzels. Keep your parchment-lined baking sheet nearby (you can reuse the same one). Have a fork or dipping tool ready. If the chocolate starts to thicken as you work, warm it for another 10–15 seconds at 50% power. -
Dip the pretzel sandwiches.
Working with a few at a time, carefully lower a pretzel sandwich into the melted chocolate. Use a fork to flip it and coat it completely. Lift it out, tap the fork gently on the edge of the bowl to let excess chocolate fall back, then slide the coated pretzel back onto the lined baking sheet. -
Decorate before they set.
While the chocolate is still wet, sprinkle the tops with flaky sea salt, sprinkles, or crushed nuts. If you’re using multiple toppings, group them—kids love choosing “which one” they get. -
Chill until firm.
Place the baking sheet in the fridge for about 20–30 minutes, or in the freezer for about 10–15 minutes, until the chocolate is fully set. You’ll know they’re ready when the chocolate looks matte and doesn’t feel tacky. -
Serve and enjoy.
Once they’re firm, lift them off the parchment and transfer to an airtight container. Enjoy them chilled or at room temperature. I like to keep a small container in the back of the fridge as a treat “just for me” when everyone thinks the snacks are gone.
Servings & Timing
- Yield: About 30–36 chocolate covered peanut butter pretzel sandwiches (depending on pretzel size and how generously you fill them)
- Prep Time: 20 minutes
- Chill Time: 25–40 minutes (for both the peanut butter layer and the chocolate to set)
- Total Time: About 45–60 minutes, mostly waiting while everything chills
This makes enough for a party snack table, a classroom treat, or a few small gift boxes. For large gatherings, I usually double the recipe—no one complains about extra.
Fun Variations to Try
Once you’ve mastered the basic chocolate covered peanut butter pretzels recipe, it’s easy to play around. Here are some of my favorite twists:
- Dark Chocolate Espresso Pretzels – Use dark chocolate and stir 1 teaspoon instant espresso powder into the melted chocolate for a coffeehouse-style treat.
- Nut-Free Sunflower Butter Pretzels – Swap peanut butter for sunflower seed butter and use allergy-safe chocolate for a school-friendly snack.
- White Chocolate “Cookies & Cream” Pretzels – Dip in melted white chocolate and sprinkle with finely crushed chocolate sandwich cookies on top.
- Peanut Butter Stuffed Pretzels “Turtles” – Press a halved pecan on top of each freshly dipped pretzel, then drizzle with caramel sauce once set.
- Spiced Fall Pretzel Bites – Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the peanut butter filling, and finish with orange and brown sprinkles.
- Trail Mix Pretzel Bites – After dipping in chocolate, sprinkle with a mix of mini M&M’s, dried cranberries, and chopped nuts for a fun snack-mix vibe.
Storage, Freezing & Make-Ahead Tips
One of the reasons this party pretzel dessert recipe has stayed in my regular rotation for years is that it stores beautifully.
Room temperature:
- If your kitchen is cool and dry, you can keep these in an airtight container at room temperature for up to 3 days.
- In warmer weather or if your home runs warm, the peanut butter can soften and the chocolate may bloom (get light streaks), so I prefer the fridge.
Refrigerator:
- Store in an airtight container, layered with parchment paper, for 1–2 weeks.
- The pretzels stay surprisingly crisp when kept chilled; that salty crunch with the cold chocolate is lovely.
Freezer:
- For longer storage, freeze the pretzels in a single layer on a baking sheet until solid, then transfer to a freezer bag or container.
- They keep well for up to 2 months.
- To serve, you can let them sit at room temperature for 10–15 minutes, or enjoy them straight from the freezer for extra-snappy texture (my husband’s favorite way).
Make-ahead advice:
- These are perfect for making ahead of big events—baby showers, holiday parties, or game days.
- You can assemble and freeze the peanut butter stuffed pretzels (uncoated) for a week, then dip them in chocolate the day before serving for the freshest look and flavor.
Recipe Notes from My Kitchen
-
Balancing sweet and salty:
If your family likes more salty snacks, use a slightly salted peanut butter and add a light sprinkle of flaky salt on top. For sweeter tastes, skip the salt garnish and use milk chocolate. -
Keeping the filling neat:
Chilling the peanut butter filling for 10 minutes before sandwiching helps it hold shape. A small cookie scoop or piping bag makes things look extra tidy—helpful if you’re gifting or serving at an event. -
Chocolate temperature matters:
If the chocolate is too hot, it can melt the peanut butter filling and cause leaks. Aim for warm and smooth, not steaming. If you see it getting thick, a quick short burst in the microwave revives it. -
A note on texture:
For a thicker peanut butter core, add another tablespoon or two of powdered sugar. It tastes a bit like the inside of a peanut butter cup, just wrapped in a pretzel. -
Scaling the recipe:
For a quick small batch, halve everything; for a crowd, double it and use two baking sheets. When I’m planning for holidays, I make one batch each with milk, semi-sweet, and dark chocolate—it looks beautiful on a platter.
And here’s a little “data-driven” note: sweet-salty snacks like this consistently show up in party and holiday recipe searches because people want something that feels indulgent but still easy and shareable. This one checks that box very nicely.
Frequently Asked Questions
1. Can I use natural peanut butter in this recipe?
Yes, but make sure it’s very well stirred and slightly chilled; otherwise, it can be too runny and may ooze out of the pretzels.
2. How do I keep the chocolate from seizing or getting grainy?
Melt the chocolate gently at low power, stir often, and keep all water and steam away from the bowl—just a few drops of water can ruin the texture.
3. My chocolate coating looks dull. What happened?
Chips often set less shiny than bar chocolate, especially without tempering. Adding a bit of coconut oil helps, and chilling them in the fridge (not the freezer for long periods) gives a smoother finish.
4. Can I make these as bars instead of bites?
You can; press pretzels into a parchment-lined pan, spread the peanut butter mixture on top, add another layer of pretzels, then pour melted chocolate over everything and slice after it sets. It becomes a fun “pretzel bark.”
5. Are these safe for school snacks?
Because they contain peanut butter, many schools won’t allow them. Use sunflower seed butter and allergy-safe chocolate to turn them into a nut-free treat that many classrooms can enjoy—always check the rules first.
6. Can I use white chocolate for the coating?
Absolutely. White chocolate is sweeter and can be a bit fussier to melt, so go slow, stir often, and consider adding just a little extra coconut oil to keep it smooth.
7. How far ahead can I make these for a party?
You can make them 3–4 days before and keep them chilled; they’ll still taste fresh and crisp. For events where looks really matter, I like to make them 1–2 days ahead.
8. Why are my pretzels getting soft?
If stored in a humid environment or not sealed tightly, pretzels can lose their crunch. Keep them in a well-sealed container in the fridge or freezer, and avoid leaving them out uncovered for long stretches.
Final Thoughts
These chocolate covered peanut butter pretzels are one of those easy dessert snack recipes that quietly become a family classic—simple, fun, and endlessly flexible. Whether you’re packing a treat tin, planning a party pretzel dessert recipe for game day, or just craving something sweet and salty after dinner, this little recipe has you covered.
If you try this Chocolate Covered Peanut Butter Pretzels Recipe, I’d love to hear how you customized it—different chocolates, nut butters, toppings—so share in the comments. And if you enjoy no bake chocolate pretzel treats like this, you might also like exploring other quick snacks such as chocolate bark, peanut butter balls, or trail mix clusters next.
Chocolate Covered Peanut Butter Pretzels
Ingredients
- 2 cups small pretzel twists or square pretzels waffle/square pretzels are easiest for sandwiches; use gluten-free if needed
- 1/2 cup creamy peanut butter regular shelf-stable; if using natural, stir very well and chill slightly
- 2 tablespoons powdered sugar adds sweetness and firms the peanut butter filling
- 1 teaspoon vanilla extract optional, for flavor
- 1/8 teaspoon fine sea salt skip if pretzels are very salty
- 1 1/2 cups semi-sweet chocolate chips or chopped bar chocolate; milk or dark can be substituted
- 1 tablespoon coconut oil or vegetable shortening helps chocolate melt smoothly and set shiny
- flaky sea salt, sprinkles, or crushed peanuts optional toppings for garnish
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- In a small bowl, stir together the creamy peanut butter, powdered sugar, vanilla extract, and fine sea salt until smooth, thick, and spreadable. The texture should be like slightly stiff frosting. If it seems too loose, add a little more powdered sugar, 1 teaspoon at a time.1/2 cup creamy peanut butter, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon fine sea salt
- Spread half of the pretzels in a single layer on the prepared baking sheet. These will be the bottoms of the sandwiches.2 cups small pretzel twists or square pretzels
- Using a small spoon or a piping bag (you can use a zip-top bag with the corner snipped), place about 1/2 teaspoon of the peanut butter mixture onto each pretzel, leaving a small border around the edges so it doesn’t squeeze out too much when topped.1/2 cup creamy peanut butter, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon fine sea salt
- Gently press a second pretzel on top of each peanut butter mound to form little sandwiches. Arrange them on the baking sheet, then place the sheet in the freezer for 10–15 minutes to firm up the filling so they’re easier to dip.2 cups small pretzel twists or square pretzels
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil or shortening. Microwave on 50% power in 30-second bursts, stirring between each, until the chocolate is mostly melted. Then stir until completely smooth. Alternatively, melt in a heatproof bowl set over a pot of gently simmering water, making sure the bowl does not touch the water.1 1/2 cups semi-sweet chocolate chips, 1 tablespoon coconut oil or vegetable shortening
- Place the bowl of melted chocolate next to the chilled pretzel sandwiches and keep the parchment-lined baking sheet nearby for the coated pretzels. Have a fork or dipping tool ready. If the chocolate begins to thicken as you work, warm it again for 10–15 seconds at 50% power.
- Working with a few sandwiches at a time, carefully lower each pretzel sandwich into the melted chocolate. Use a fork to flip and coat it completely. Lift it out, gently tap the fork on the edge of the bowl to remove excess chocolate, then slide the coated pretzel back onto the lined baking sheet.2 cups small pretzel twists or square pretzels, 1 1/2 cups semi-sweet chocolate chips, 1 tablespoon coconut oil or vegetable shortening
- While the chocolate is still wet, immediately sprinkle the tops with flaky sea salt, sprinkles, or crushed peanuts, as desired. Repeat with all pretzel sandwiches, grouping different toppings if you like.flaky sea salt, sprinkles, or crushed peanuts
- Transfer the baking sheet to the refrigerator for 20–30 minutes, or to the freezer for 10–15 minutes, until the chocolate coating is fully set, matte, and no longer tacky to the touch.
- Once the chocolate is firm, lift the pretzels off the parchment and transfer them to an airtight container. Enjoy chilled or at room temperature. Store at room temperature up to 3 days (if cool and dry), in the refrigerator for 1–2 weeks, or freeze for up to 2 months.
Notes
- Dark Chocolate Espresso: Use dark chocolate and stir 1 teaspoon instant espresso powder into the melted chocolate.
- Nut-Free Sunflower Butter: Replace peanut butter with sunflower seed butter and use allergy-friendly chocolate.
- White Chocolate Cookies & Cream: Dip in white chocolate and top with finely crushed chocolate sandwich cookies.
- Turtle Style: After dipping, press a pecan half on top and drizzle with caramel once set.
- Spiced Fall: Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the filling; finish with seasonal sprinkles.
- Trail Mix: After dipping, top with mini M&M’s, dried cranberries, and chopped nuts. Tips:
- If using natural peanut butter, stir very well and chill briefly so it’s thicker and less runny.
- Don’t overheat the chocolate; warm and smooth is ideal. Overly hot chocolate can melt the filling.
- For a thicker, more candy-like peanut butter center, add an extra tablespoon or two of powdered sugar to the filling.
- Keep pretzels sealed well to prevent them from getting soft in humid environments.
