These Peanut Butter Pretzel Bites are the ultimate sweet-and-salty treat. They combine crisp pretzels, creamy peanut butter, and rich chocolate for a no-bake delight. This easy recipe is perfect for parties, gifting, or a quick homemade candy fix.
Love Peanut Butter Pretzel Bites? So do we! If you're into Snacks or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Peanut Butter Pretzel Bites
- Flavor & Texture: Sweet, salty, crunchy, and creamy all at once.
- Easy & No-Bake: No special skills or oven required.
- Great for Gifting: Looks adorable and disappears fast.
- Customizable: Try different chocolates or toppings.
Ingredients & Tools
- 200 mini pretzel twists (about one 12-ounce bag)
- 1 cup creamy peanut butter
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Optional: Flaky sea salt for sprinkling
Tools: Baking sheet, parchment paper, small bowls, spoon or small spatula, fork or dipping tool
Notes: Use quality chocolate for best results. Coconut oil helps thin the chocolate for a smooth, glossy coating.
Nutrition (per serving)
| Calories: | 85 kcal |
| Protein: | 2 g |
| Fat: | 5 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: Makes about 50 bites | Prep Time: 25 minutes | Cook Time: 5 minutes (for melting) | Total Time: 1 hour (includes setting)
Before You Start: Tips & Ingredient Notes
- Which peanut butter is best? For the easiest, smoothest filling, I highly recommend using a standard, commercially processed creamy peanut butter. The natural, oily kinds can sometimes separate and make the filling a bit greasy, which can affect how well the chocolate adheres.
- Don’t skip the coconut oil. This single ingredient is the key to a perfectly dippable chocolate. It makes the melted chocolate more fluid, resulting in a thinner, smoother shell that’s much easier to work with and gives you that professional-looking finish.
- Lay your pretzels out first. Before you even scoop the peanut butter, get all your pretzels arranged on the parchment-lined baking sheet. This assembly-line approach makes the whole process go so much faster and keeps you organized.
- Patience is a virtue. You’ll be tempted to eat these right away, but you really need to let the chocolate set completely. Rushing this step can lead to smudged, messy bites. Letting them cool at room temperature is fine, but the fridge will speed things up significantly.
How to Make Peanut Butter Pretzel Bites
Step 1: First, line a large baking sheet with parchment paper. This is crucial for easy cleanup and preventing the chocolate from sticking. Then, lay out your mini pretzel twists in neat rows, leaving a little space between each one. You’ll be making little pretzel sandwiches, so you need an equal number of top and bottom pretzels. Go ahead and count them out to be sure!
Step 2: Now, for the peanut butter filling. Using a small spoon or a teaspoon cookie scoop, place a small, rounded mound of peanut butter onto the center of a pretzel. You’re aiming for about ½ to 1 teaspoon—you want enough to be satisfying, but not so much that it squishes out the sides when you press down. A little goes a long way here.
Step 3: Gently press a second pretzel on top of the peanut butter-covered one, creating a tiny sandwich. Apply light, even pressure so the peanut butter spreads just to the edges without overflowing. You’ll notice the pretzel might want to slide around a bit, so a firm but careful touch is key. Repeat this process until all your pretzel sandwiches are assembled.
Step 4: Time for the chocolate! Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly after each interval, until the chocolate is completely smooth and glossy. You could also use a double boiler on the stove if you prefer. The mixture should be fluid but not overly hot.
Step 5: Now for the fun, slightly messy part: dipping. One by one, drop a peanut butter pretzel sandwich into the melted chocolate. Use a fork to gently flip it, ensuring it’s fully coated. Lift it out with the fork, letting the excess chocolate drip back into the bowl. This is how you get that nice, even coating without a thick, clumsy shell.
Step 6: Carefully place the chocolate-coated bite back onto the parchment-lined baking sheet. If you’re using flaky sea salt, now is the time to sprinkle a tiny pinch on top—before the chocolate sets. The salt will stick to the surface and add a wonderful burst of flavor.
Step 7: Once all the bites are coated, you need to let the chocolate harden. You can leave the tray at cool room temperature for about an hour, or for a much faster set, pop the entire tray into the refrigerator for 15-20 minutes. The chocolate should be firm to the touch and not tacky.
Step 8: The final step is the best one: enjoying your creation! Gently peel the set Peanut Butter Pretzel Bites off the parchment paper. They should release easily. Store them in an airtight container at room temperature for up to a week… if they last that long!
Storage & Freshness Guide
- Fridge: Not needed; store airtight at cool room temperature.
- Freezer: Freeze in a single layer, then transfer to an airtight container for up to 3 months.
- Reviving: If chocolate blooms (streaky), it’s still safe to eat; texture and flavor remain.
Serving Suggestions
Complementary Dishes
- A Cheese and Charcuterie Board — The savory notes from the cheese and cured meats provide a fantastic savory counterpoint to the sweet and salty bites, making for a well-rounded snack spread.
- A Bowl of Vanilla Bean Ice Cream — Crumble a few of these bites over the top for an incredible sundae experience. The pretzel adds a crunch that’s even better than sprinkles.
- Fresh Fruit Platter — The bright, acidic sweetness of berries, apple slices, and grapes cleanses the palate between bites, making each one taste fresh and new again.
Drinks
- A Cold Glass of Milk — It’s a classic for a reason. The creaminess of the milk is the perfect partner to the rich chocolate and peanut butter, creating the ultimate comforting combination.
- Dark Roast Coffee — The bitterness of a strong brew cuts through the sweetness beautifully and highlights the deep notes of the semi-sweet chocolate.
- A Stout or Porter Beer — If you’re feeling adventurous, the roasted, coffee-like flavors in a dark beer complement the chocolate and peanut butter in a surprisingly sophisticated way.
Something Sweet
- Chewy Brownies — For the ultimate chocolate lover’s platter, serve these bites alongside fudgy, dense brownies. The different textures playing together is pure magic.
- Lemon Bars — The sharp, tangy citrus of a good lemon bar provides a bright, refreshing contrast that keeps your taste buds from getting overwhelmed by richness.
- Salted Caramel Popcorn — Double down on the sweet-and-salty theme! The light, airy crunch of the popcorn is a fun textural companion to the dense, satisfying bite of the pretzel treat.
Top Mistakes to Avoid
- Mistake: Using too much peanut butter. It might be tempting to load up the center, but an overstuffed bite will cause the peanut butter to ooze out the sides when you press the pretzels together. This makes dipping messy and can cause the chocolate coating to not adhere properly.
- Mistake: Skipping the coconut oil. I’ve messed this up before too, thinking I could just melt the chocolate chips alone. The result is a thick, clumpy coating that’s difficult to dip with and sets with a dull, matte finish instead of a pretty, glossy shell.
- Mistake> Dipping with wet tools. Even a tiny drop of water can cause your melted chocolate to “seize,” turning it from smooth and fluid into a grainy, stiff mess. Make absolutely sure all your bowls, spoons, and forks are completely dry before you begin.
- Mistake: Not letting them set completely. Impatience is the enemy here! If you try to move or package the bites before the chocolate is fully hardened, you’ll end up with fingerprints all over them and a less satisfying snap when you bite into one.
Expert Tips
- Tip: Use a piping bag for neatness. If you want perfectly uniform and tidy peanut butter centers, spoon your peanut butter into a piping bag (or a zip-top bag with a corner snipped off) and pipe it onto the pretzels. It’s a game-changer for speed and presentation.
- Tip> Temper your chocolate for a professional snap. For the shiniest coating and that satisfying “crack” when you bite in, look up a simple method for tempering chocolate. It involves carefully controlling the temperature as you melt and cool it, and it’s what the pros do.
- Tip: Get creative with toppings. Beyond flaky salt, try a light dusting of crushed freeze-dried raspberries for a tangy twist, or a drizzle of white chocolate after the dark chocolate has set for a beautiful marbled effect.
- Tip: Freeze the assembled sandwiches. For the absolute easiest and cleanest dipping experience, pop your assembled (but not coated) pretzel sandwiches in the freezer for 10-15 minutes. A cold, firm center is much less likely to fall apart in the warm chocolate.
FAQs
Can I use crunchy peanut butter?
Absolutely! Crunchy peanut butter will add an extra layer of texture inside the bite. Just be aware that the little peanut pieces can sometimes make it a bit trickier to get a perfectly smooth surface when you press the pretzels together. It’s a great variation if you love texture.
How far in advance can I make these?
These bites are fantastic for making ahead. Stored in an airtight container at cool room temperature, they will keep their perfect texture and flavor for up to one week. You can also layer them between sheets of parchment paper in a container to prevent them from sticking together.
Can I use white or milk chocolate instead?
Of course! Milk chocolate will make them sweeter and creamier, while white chocolate offers a lovely contrast to the salty pretzel. Just remember that different chocolates have different melting properties, so the tablespoon of coconut oil is still your best friend for ensuring a smooth, dippable consistency.
My chocolate coating is too thick. What happened?
This usually means your chocolate was either not warm enough or you didn’t use the coconut oil. The coconut oil is essential for thinning it out. If it’s still thick, try gently reheating the chocolate for a few more seconds and giving it a good stir to loosen it up.
Why did my chocolate get streaky and dull?
This is called “bloom,” and it happens when chocolate is exposed to temperature changes or moisture. It’s perfectly safe to eat and the taste is unaffected, but it doesn’t look as pretty. To avoid it, make sure your bites cool steadily (don’t move them from a warm room straight into a very cold fridge) and that no condensation forms on them.
Peanut Butter Pretzel Bites
Make easy, no-bake Peanut Butter Pretzel Bites with just 4 ingredients! The perfect sweet & salty treat for parties or snacking. Get the simple recipe now!
Ingredients
For the Ingredients
-
200 mini pretzel twists (about one 12-ounce bag)
-
1 cup creamy peanut butter
-
2 cups semi-sweet chocolate chips
-
1 tablespoon coconut oil or vegetable shortening
-
Flaky sea salt (for sprinkling)
Instructions
-
First, line a large baking sheet with parchment paper. Then, lay out your mini pretzel twists in neat rows, leaving a little space between each one. You’ll be making little pretzel sandwiches, so you need an equal number of top and bottom pretzels.01
-
Using a small spoon or a teaspoon cookie scoop, place a small, rounded mound of peanut butter onto the center of a pretzel. You’re aiming for about ½ to 1 teaspoon—you want enough to be satisfying, but not so much that it squishes out the sides when you press down.02
-
Gently press a second pretzel on top of the peanut butter-covered one, creating a tiny sandwich. Apply light, even pressure so the peanut butter spreads just to the edges without overflowing. Repeat this process until all your pretzel sandwiches are assembled.03
-
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly after each interval, until the chocolate is completely smooth and glossy. The mixture should be fluid but not overly hot.04
-
One by one, drop a peanut butter pretzel sandwich into the melted chocolate. Use a fork to gently flip it, ensuring it’s fully coated. Lift it out with the fork, letting the excess chocolate drip back into the bowl.05
-
Carefully place the chocolate-coated bite back onto the parchment-lined baking sheet. If you’re using flaky sea salt, now is the time to sprinkle a tiny pinch on top—before the chocolate sets.06
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Once all the bites are coated, you need to let the chocolate harden. You can leave the tray at cool room temperature for about an hour, or for a much faster set, pop the entire tray into the refrigerator for 15-20 minutes. The chocolate should be firm to the touch and not tacky.07
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Gently peel the set Peanut Butter Pretzel Bites off the parchment paper. They should release easily. Store them in an airtight container at room temperature for up to a week.08
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