Stuffed with a creamy peanut butter filling and dipped in melted chocolate, these chocolate peanut butter pretzel bites are the perfect marriage of sweet and salty. Only 6 ingredients and 1 hour stand between you and a batch of the tastiest afternoon snack.
An ode to pretzels. I’m not talking about soft pretzels (although I’ll never turn down a batch of those), but the bag pretzel twists you find in the snack aisle. Besides being a crunchy snack, pretzels happen to be a totally unassuming baking ingredient! They shine as an add-in in these chewy chocolate-covered pretzel cookies and butterscotch pretzel chocolate chip cookies. When they’re all crushed up, pretzels make for an incredibly tasty crust in my strawberry no-bake cheesecake pie. And let’s not forget about these mega-popular seasoned pretzels. So good!
Pretzels can also be the “bread” in chocolate-dipped peanut butter sandwich snacks. Who knew?! Talk about versatility!
Tell Me About These Chocolate Peanut Butter Pretzel Bites
- Sweet and salty
- Crunchy and creamy
- Simple and quick recipe with only 6 ingredients
- Easily doubled (a necessity when they disappear as quickly as these do!)
- Delicious peanut butter cup-like filling, just like the filling in my peanut butter stuffed brownies
- A fun kid-friendly baking recipe (but there’s no baking involved) and bite-sized party snack. Serve alongside Oreo balls for a full spread of sweet snacks!
- Your new favorite no-bake recipe
Best Ingredients to Use & Why
These chocolate peanut butter pretzel bites could not be easier. The next time you’re at the store, grab these ingredients:
Success Tips for Chocolate Peanut Butter Pretzel Bites
If you love salty-sweet pretzel snacks, you might enjoy these cookie dough pretzel bites and pretzel hugs as well.
Chocolate Peanut Butter Pretzel Bites Recipe
Ingredients You’ll Need
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Make sure you have enough room in your freezer for the baking sheet or use the refrigerator in step 3.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter together on medium speed. If you don’t have a mixer, just use a spoon and some arm muscle. Stir or beat in confectioners’ sugar and brown sugar until a thick dough forms.
- Roll peanut butter dough into 30 small balls. Mixture can be sticky, so do your best. If it seems impossibly sticky, mix in 1/4 cup (30g) confectioners’ sugar.
- Sandwich peanut butter balls between two pretzels and place on prepared baking sheet. Freeze for 20–30 minutes, or refrigerate for 1 hour.
- While the pretzel bites are chilling, melt chopped chocolate in a double boiler or in 20-second increments in the microwave, stopping and stirring after each increment until smooth. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refrigerate pretzel bites for at least 10–20 minutes to set the chocolate.
- Cover and store pretzel bites in the refrigerator for up to 10 days. Bites can be frozen for up to 3 months. Thaw overnight in the refrigerator.
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