Chocolate Covered Peanut Butter Pretzels
These no-bake Chocolate Covered Peanut Butter Pretzels are sweet, salty, crunchy little peanut butter–stuffed pretzel sandwiches dipped in chocolate and finished with flaky salt or sprinkles. Easy, fun, and perfect for parties, gifting, or keeping in the fridge as a snack.
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
Yield: about 30–36 chocolate covered peanut butter pretzel sandwiches, depending on pretzel size and how generously you fill them.
Timing: Plan on about 20 minutes active prep plus 25–40 minutes of total chill time.
Storage: At room temperature (cool, dry) they keep up to 3 days in an airtight container. In the refrigerator, layer with parchment and store 1–2 weeks; pretzels stay nicely crisp. For longer storage, freeze in a single layer, then transfer to a container or freezer bag for up to 2 months.
Make-ahead: You can assemble the peanut-butter-stuffed pretzel sandwiches and freeze them (undipped) for up to 1 week, then dip in chocolate 1–2 days before serving. Great for holidays, game days, and dessert platters.
Variations:
- 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.
- 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.
Nutrition
Calories: 120kcal
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