Peanut Butter Cup Pretzels
These no-bake Peanut Butter Cup Pretzels are sweet-and-salty bite-size treats made with mini pretzels, peanut butter cups, and melted chocolate, topped with sea salt and sprinkles. Perfect for parties, holidays, gifting, or an easy dessert when you don’t want to turn on the oven.
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.
Notes
Gluten-free: Use gluten-free pretzels and verify your peanut butter cups are gluten-free. Dairy-free: Use dairy-free chocolate and a dairy-free peanut butter cup alternative or a spoonful of thick peanut butter in place of each candy. Use fresh, crisp pretzels for the best crunch. Melt chocolate gently at reduced microwave power or over a double boiler to avoid scorching; if it seizes, a little warm oil may help, but badly grainy chocolate is best discarded. A light touch with flaky sea salt goes a long way. For parties or holidays, decorate with themed sprinkles. Make ahead up to 3–4 days (fridge) or 2 months (freezer).
Love this recipe?Follow us at @Recipecs for more