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Peanut Butter Cup Pretzels Recipe
If you love that classic sweet-and-salty crunch, this Peanut Butter Cup Pretzels Recipe is about to become your new “oh good, I always have the ingredients for this” dessert—no bake, kid-friendly, and perfect for holidays, parties, or those nights you just want something chocolatey without turning on the oven.
What Are Peanut Butter Cup Pretzels (And Why Are They So Irresistible)?
This Peanut Butter Cup Pretzels Recipe is exactly what it sounds like: crisp pretzel bites layered with creamy peanut butter, mini peanut butter cups, and silky melted chocolate, finished with a sprinkle of sea salt or festive sprinkles. Think homemade candy treats that taste like something from a boutique chocolate shop, but you made them in yoga pants with a cup of coffee nearby.
They’re a sweet and salty snack that feels fancy enough for a cookie tray, but simple enough for a Tuesday. No baking, no fuss—just melting, stacking, and a little bit of drizzling. It’s my go-to easy dessert recipe when:
- The grandkids are coming over and I need a kid friendly dessert they can help with.
- I’ve promised “just a little something” for a potluck but don’t have time for a full cake.
- I want quick holiday treats that travel well and don’t crumble to pieces in a gift tin.
I first started making a version of these back when my kids were in elementary school. Every classroom party needed something peanut butter chocolate, and these pretzel bite treats always disappeared first. Now, I make them for game day, Christmas cookie boxes, Halloween parties—really, any time I need a fast chocolate peanut butter dessert that doesn’t require a lot of cleanup.
And while I wouldn’t call this health food, you’re getting some protein from the peanut butter and the nuts, and the portions are naturally small. One or two bites go a long way during an evening snack attack.
Why You’ll Love This Peanut Butter Cup Pretzels Recipe
Here’s why this recipe earns a permanent spot in your dessert rotation:
- No oven needed – This is a true no bake dessert recipe; your stovetop or microwave does the heavy lifting.
- Ridiculously easy – Just melt, layer, and chill; no fancy pastry skills, no delicate batter.
- Fast – Ready in about 30 minutes of hands-on time, plus a quick chill.
- Perfect for parties – These little chocolate covered pretzels look impressive on a dessert board and stack nicely on trays.
- Ideal for gifting – Great for holiday cookie boxes, teacher gifts, and care packages—no frosting to smear, no crumbs everywhere.
- Kid helper–approved – Little hands can place mini peanut butter cups and sprinkles while you handle the hot chocolate.
- Flexible flavors – You can customize the peanut butter cup recipe with dark, milk, or white chocolate, different nut butters, and fun toppings.
- Easy to scale up – Need a big batch for a party snack idea? Just double or triple the ingredients.
- Freezer-friendly – Make them weeks ahead and stash them in the freezer for an emergency salty sweet dessert.
- Crowd-pleasing combo – That classic peanut butter chocolate combo never disappoints.
Ingredients for the Best Peanut Butter Cup Pretzels
Let me walk you through what you’ll need for this peanut butter candy recipe, plus a few substitution ideas if your pantry looks a little different than mine today.
Core Ingredients
-
About 60–70 mini pretzel twists or squares
Choose sturdy pretzels that aren’t too thick. Mini twists or “snaps” (the little grid squares) both work beautifully. -
60–70 mini peanut butter cups
You’ll want the unwrapped minis (like Reese’s Miniatures) or the even smaller baking minis. If you’re using individually wrapped ones, just unwrap them ahead so you’re not wrestling foil with chocolatey fingers. -
1 cup semi-sweet chocolate chips
You can also use milk chocolate chips or dark chocolate chips, or a mix. Chocolate melting wafers are great if you want a smooth, shiny finish. -
1 cup peanut butter chips (optional but amazing)
These boost the peanut butter flavor and help create that layered peanut butter chocolate dessert vibe. -
2 tablespoons creamy peanut butter
Shelf-stable peanut butter (like Jif or Skippy) melts more smoothly than natural types. If you do use natural, make sure it’s very well stirred and not too runny. -
1–2 teaspoons neutral oil or coconut oil
This helps the chocolate melt smoothly and set with a nice snap. If you use coconut oil, keep in mind the pretzels will be a little more sensitive to warm temperatures.
Toppings & Garnishes
-
Flaky sea salt or coarse kosher salt
A tiny pinch on top gives that gorgeous salty sweet dessert contrast. Don’t skip it unless you’re avoiding salt. -
Sprinkles, colored sugar, or crushed candies
Use red and green for Christmas, orange and black for Halloween, pastels for Easter, or rainbow sprinkles for birthdays. This is where it turns into a fun holiday or party snack idea. -
Crushed peanuts or other nuts (optional)
For extra crunch and a little grown-up flair.
Helpful Ingredient Tips
- For gluten-free: Use gluten-free pretzels and double-check that your peanut butter cups are labeled gluten-free.
- For dairy-free: Use dairy-free chocolate chips and a dairy-free peanut butter cup substitute or a little spoonful of thick peanut butter in place of each candy.
- Taste your chocolate before you melt it; if it’s been sitting open for months, it might have picked up off flavors.
Step-by-Step Directions: Peanut Butter Cup Pretzels Recipe
You know what? This really is one of those recipes that’s more assembly than cooking. Still, a few little tricks make a big difference.
1. Prep Your Sheet Pan
Line a large baking sheet with parchment paper or a silicone baking mat.
Scatter about half of your mini pretzels in a single layer, making sure they’re not overlapping. These will be the “bases” of your pretzel bite treats.
Tip: If you’re making a big batch, use two pans so everything has room to cool evenly.
2. Add the Peanut Butter Cups
Place one mini peanut butter cup on top of each pretzel.
You can set them upright or upside-down; it doesn’t matter much, though I like them upside-down so they sit a little flatter once melted chocolate goes on.
If your kitchen is warm, keep the peanut butter cups in the fridge until just before using so they don’t soften too quickly.
3. Melt the Chocolate (And Peanut Butter Chips, If Using)
Add the chocolate chips, peanut butter chips (if using), and 2 tablespoons peanut butter to a microwave-safe bowl.
Microwave on 50% power in 30-second bursts, stirring well after each round, until smooth and glossy. This usually takes 1½–2 minutes total, depending on your microwave.
If the mixture looks too thick, stir in 1–2 teaspoons of oil, a little at a time, until it flows smoothly from a spoon.
Stovetop method: Use a double boiler or a heat-safe bowl set over a pot of barely simmering water. Stir constantly and don’t let any water drip into the bowl—water will make your chocolate seize and turn grainy.
4. Spoon or Pipe the Chocolate Over the Cups
Using a small spoon, carefully pour or drizzle a bit of melted chocolate over each peanut butter cup, letting it drip down and coat the cup and pretzel.
You want enough chocolate to “glue” everything together and mostly cover the cup, but not so much that it floods the pan. A heaping teaspoon per pretzel is a good starting point.
If you like things neat, you can transfer the melted chocolate to a small zip-top bag, snip a tiny corner, and pipe it over the tops.
5. Add the Top Pretzel (Optional But Fun)
For more crunch and that sandwich-style look, press a second pretzel gently on top of the chocolate-covered peanut butter cup.
Press just enough so it sticks, but not so hard that chocolate squeezes out all over the place.
If you prefer an “open-face” look with the chocolate showing, skip the top pretzel and just decorate the chocolate surface.
6. Decorate While the Chocolate Is Still Soft
While the chocolate is still glossy and not yet set, sprinkle each piece with:
- A pinch of flaky sea salt
- Holiday or themed sprinkles
- Crushed peanuts or other nuts
- A drizzle of extra melted chocolate in a contrasting color (white chocolate over dark looks lovely)
Try not to go too heavy with toppings or they’ll slide off or make the bites hard to stack.
7. Chill Until Set
Transfer the baking sheet to the refrigerator for about 20–30 minutes, or until the chocolate is firm to the touch.
If you’re in a rush for a party snack idea, you can cool them in the freezer for 10–15 minutes; just don’t forget them in there for hours, or they can pick up freezer odors.
8. Serve, Share, and Enjoy
Once the chocolate is completely set, gently peel each pretzel bite from the parchment.
Arrange on a platter, tuck them into cookie boxes, or stash them in an airtight container before everyone discovers your stash.
This is the moment my husband wanders through the kitchen “just to see what you’re making” and somehow two or three disappear.
Servings & Timing
Let me give you a quick snapshot so you can plan your dessert schedule.
-
Yield: About 60–70 peanut butter cup pretzel bites
(The exact number depends on how many pretzels fit on your pan and how generous you are with the chocolate.) -
Prep Time: 20 minutes
(Includes unwrapping peanut butter cups and setting everything up.) -
Chill Time: 20–30 minutes in the fridge
(Or 10–15 minutes in the freezer.) -
Total Time: About 40–50 minutes
Start to finish, you can easily make this after work and have dessert ready by the time you finish dinner.
Fun Variations on Peanut Butter Cup Pretzels
Once you’ve made the basic peanut butter cup pretzels, it’s easy to play around with flavors and turn this into your own signature no bake dessert recipe.
- Dark Chocolate Lovers’ Version – Use 70% dark chocolate chips and an extra pinch of sea salt for a more grown-up salty sweet dessert.
- White Chocolate Swirl – Drizzle white chocolate over the tops after the first chocolate layer sets slightly for a pretty marbled effect.
- Nut-Free Party Treats – Swap mini peanut butter cups for mini chocolate-covered caramels or nut-free sunflower butter cups.
- Holiday Peppermint Crunch – Use dark chocolate and sprinkle crushed candy canes on top for quick holiday treats in December.
- Pretzel Turtle Bites – Add a soft caramel candy under the peanut butter cup, then finish with pecan pieces for a turtle-inspired homemade candy treat.
- Spicy-Sweet Twist – Add a tiny pinch of cayenne or chili powder to the melted chocolate for a fun, subtle kick.
How to Store (And Make Ahead) Your Pretzel Bite Treats
One of my favorite things about this peanut butter chocolate combo dessert is how well it stores. It behaves nicely, which is not something I can say about every dessert.
Room Temperature
- Store in an airtight container at room temperature for 3–4 days.
- Keep them away from direct sunlight or a warm stove; if your kitchen runs hot, the peanut butter cups and chocolate may soften.
Refrigerator
- For longer storage, keep them in the fridge for up to 2 weeks.
- Separate layers with parchment or wax paper so they don’t stick together.
- Let them sit at room temperature for 10–15 minutes before serving, so the chocolate and peanut butter soften slightly and taste richer.
Freezer
- Place the pretzels in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container.
- They’ll keep well for up to 2 months.
- Thaw in the fridge or on the counter for 15–20 minutes; you can eat them straight from the freezer, but the pretzels will be extra crunchy.
Make-Ahead Tips
- These are perfect make-ahead quick holiday treats; I often prepare several batches in early December and freeze them for later.
- If you’re making them for a party, prepare them 1–2 days ahead and store them in the fridge; add any delicate decorations (like extra sprinkles) just before serving if you want them extra crisp and bright.
Recipe Notes from My Kitchen
A few little lessons I’ve learned while making this peanut butter cup recipe over and over:
- Use fresher pretzels. If your pretzels are even slightly stale, that will come through; you want that light, shattering crunch when you bite in.
- Don’t scorch the chocolate. Chocolate burns quickly in the microwave, especially at full power. Lower power and lots of stirring really are your friends here.
- Work in small batches if your kitchen is warm. If the chocolate starts to thicken or the peanut butter cups get too soft, pause, chill the tray briefly, and warm the chocolate again.
- Watch the salt. A sprinkle of flaky sea salt is lovely; a heavy hand can make them taste more snacky than dessert. A little really does go a long way.
- Balance the chocolate layer. Too thin and the pretzels may not stay glued together; too thick and they can turn into heavy little bricks. That heaping teaspoon per bite is a sweet spot.
- Let kids help with the “safe” steps. My grandkids love placing the peanut butter cups and tossing sprinkles, and suddenly dessert becomes an activity, not just a treat.
FAQs About Peanut Butter Cup Pretzels
Can I use regular-size peanut butter cups instead of mini?
You can, but the bites will be much larger and a little harder to manage; if you do, cut each big cup into halves or quarters before placing on the pretzels.
What kind of pretzels work best for this recipe?
Mini twists and “snap” pretzels (the little square grids) both work great—you just want them small, sturdy, and fairly flat so the peanut butter cups sit nicely.
My chocolate seized and got grainy—what happened?
A little water or steam probably got into your bowl, or it was overheated; sometimes you can rescue it with a teaspoon or two of warm oil stirred in, but if it’s very thick and dull, it’s better to start over.
Can I make this peanut-free?
Yes—use sunflower butter cups or another nut-free candy in place of peanut butter cups, and skip the peanut butter chips; you’ll still have a wonderful chocolate covered pretzel snack.
How far ahead can I make these for a party?
You can make them up to 3–4 days ahead and store in the refrigerator, or freeze them up to 2 months ahead; just thaw before serving so the flavors come through.
Why did my chocolate turn dull or slightly gray after a day or two?
That’s usually “bloom,” where cocoa butter rises to the surface; it looks a little dusty but it’s still safe to eat—keeping the pretzels in a cool, stable-temperature spot helps prevent it.
Can kids help make these?
Yes, with some supervision—adults should handle the hot melted chocolate, while kids can place pretzels, add the peanut butter cups, and go wild (within reason!) with the sprinkles.
Can I use white chocolate only?
Absolutely; just know white chocolate is a bit sweeter, so you may want the sea salt on top to balance that sweetness and keep the salty sweet dessert harmony.
Wrapping It Up (And Grabbing a Few for Yourself)
This Peanut Butter Cup Pretzels Recipe checks all my favorite boxes: no bake, quick, wonderfully crunchy, and that unbeatable peanut butter chocolate combo with just the right touch of salt. It works as an easy dessert recipe for busy weeknights, a party snack idea for game days, and a festive homemade candy treat for the holidays.
If you make these, I’d love to hear how they turned out—tell me which variations you tried, or what your kids (or grandkids) thought. And if you’re in the mood for more salty sweet desserts, try pairing these with other chocolate covered pretzels or simple no bake bars for a fun dessert platter.
Peanut Butter Cup Pretzels
Ingredients
- 60-70 mini pretzel twists or squares sturdy; use as bases and optional tops
- 60-70 mini peanut butter cups unwrapped; like Reese’s Miniatures or baking minis
- 1 cup semi-sweet chocolate chips or milk or dark chocolate chips; melting wafers also work
- 1 cup peanut butter chips optional, for extra peanut butter flavor
- 2 tablespoons creamy peanut butter shelf-stable (like Jif or Skippy) melts best
- 1-2 teaspoons neutral oil or coconut oil add as needed to thin melted chocolate
- flaky sea salt or coarse kosher salt for sprinkling on top
- sprinkles, colored sugar, or crushed candies for decorating; use seasonal colors if desired
- crushed peanuts or other nuts optional, for extra crunch and garnish
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Arrange about half of the mini pretzels in a single layer on the pan, making sure they are not overlapping. These will be the bases for your bites.60-70 mini pretzel twists or squares
- Place one mini peanut butter cup on top of each pretzel base. Set the cups upright or upside-down; upside-down can help them sit flatter once the chocolate is added. If your kitchen is warm, keep the peanut butter cups chilled until just before using so they don’t soften too quickly.60-70 mini pretzel twists or squares, 60-70 mini peanut butter cups
- In a microwave-safe bowl, combine the chocolate chips, peanut butter chips (if using), and creamy peanut butter. Microwave on 50% power in 30-second bursts, stirring well after each, until smooth and glossy, about 1½–2 minutes total. If the mixture is too thick, stir in 1–2 teaspoons of neutral oil or coconut oil, a little at a time, until it flows smoothly. Alternatively, melt gently over a double boiler, being careful not to let any water get into the bowl.1 cup semi-sweet chocolate chips, 1 cup peanut butter chips, 2 tablespoons creamy peanut butter, 1-2 teaspoons neutral oil or coconut oil
- Using a small spoon, drizzle or spoon a portion of the melted chocolate mixture over each peanut butter cup, letting it drip down to coat the cup and contact the pretzel. Aim for about a heaping teaspoon per pretzel—enough to glue everything together without flooding the pan. If you prefer, transfer the melted chocolate to a small zip-top bag, snip a tiny corner, and pipe it over the tops.60-70 mini pretzel twists or squares, 60-70 mini peanut butter cups, 1 cup semi-sweet chocolate chips, 1 cup peanut butter chips, 2 tablespoons creamy peanut butter, 1-2 teaspoons neutral oil or coconut oil
- If you want sandwich-style bites, gently press a second pretzel on top of each chocolate-covered peanut butter cup. Press just enough so it adheres without squeezing out too much chocolate. For open-face bites, skip the top pretzel.60-70 mini pretzel twists or squares
- While the chocolate is still glossy and not yet set, sprinkle the tops with a pinch of flaky sea salt. Add sprinkles, colored sugar, crushed candies, and/or crushed nuts as desired. Avoid piling on too much so toppings don’t slide off or make the bites hard to stack.flaky sea salt or coarse kosher salt, sprinkles, colored sugar, or crushed candies, crushed peanuts or other nuts
- Transfer the baking sheet to the refrigerator and chill for 20–30 minutes, or until the chocolate is firm to the touch. For faster setting, chill in the freezer for 10–15 minutes, taking care not to leave them in for hours to prevent freezer odors.
- Once the chocolate is completely set, gently peel each pretzel bite from the parchment. Serve on a platter, pack into gift tins or cookie boxes, or store in an airtight container. Keep at room temperature for up to 3–4 days, in the refrigerator for up to 2 weeks (with parchment between layers), or freeze for up to 2 months.
