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Chocolate peanut butter pretzels on a piece of parchment paper.
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5 from 1 vote

Chocolate peanut butter pretzels

These chocolate peanut butter pretzels are a delicious no-bake snack that can be made in no time with just a couple of ingredients. Sweetened peanut butter sandwiched between pretzels and coated in chocolate. This salty, sweet, and crunchy peanut butter and chocolate combo is just irresistible - it's really hard to stop snacking on these tasty little treats!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
chilling time (the chocolate needs to set) 30 minutes
Total Time 50 minutes
Servings 40 pretzel sandwiches
Calories 74kcal
Author Aleksandra


  • 1/2 cup natural peanut butter 130g, you can also use creamy pb
  • 2 tablespoons soft butter
  • 1/2 cup powdered sugar 60g
  • 1 teaspoon vanilla extract
  • 80 mini pretzels about 120g
  • 8 oz chocolate 230g, I used half milk chocolate and half dark chocolate, best is baking chocolate
  • flaky sea salt


  • Melt the chocolate using a double-boiler method or in a microwave (see notes for description).
  • In a medium bowl, add peanut butter, powdered sugar, soft butter, and vanilla. Stir until combined. You want the mixture to be thick but spreadable. I used natural peanut butter which is rather runny. You can adjust the consistency of the peanut butter mixture by adding more sugar if it's too runny, you can also put it in a fridge or freezer to thicken. You can add more sugar if you want it sweeter.
  • Using a knife spread some peanut butter mixture on one pretzel, then top with a second pretzel. Place on a tray lined with parchment paper.
  • Dip each pretzel 'sandwich' in melted chocolate. You can hold the pretzels by hand if you want to dip just half of a pretzel. If you want to dip whole pretzels (like on the photos), use a fork and tap it against the edge of your bowl to remove the excess chocolate.
  • Place the pretzels on a tray lined with parchment paper and sprinkle with flaky sea salt while the chocolate is still wet. Place the tray in the fridge until the chocolate is set (it will take 30-60 minutes).
  • Enjoy!


  • Chocolate - you can use regular chocolate, chocolate chips or good-quality baking chocolate which is my preference. When using regular chocolate - the pretzels will have grey dots on them the next day - this doesn't impact the flavor but may look unattractive. When using baking chocolate they look the same the next day.
  • How to melt chocolate using the double-boiler method: place a heat-proof bowl over a small pot with boiling water. The bottom of the bowl shouldn't touch the surface of the water. Add chopped chocolate/chocolate chips to the bowl. Stir until the chocolate is melted. Take the bowl off the pot and set it aside.
  • How to melt chocolate in a microwave: microwave the chocolate for 30 seconds (or 20 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring, and returning to the microwave until the chocolate has melted.
  • Please note you may use fewer pretzels and chocolate if you spread a thicker layer of peanut butter on the pretzels! My layer wasn't very thick - I prefer it that way. I think when you add a super thick layer of peanut butter they become super rich and heavy. Just experiment what you like best!
  • Storage: store them in a tightly closed container in the fridge for up to a week. They taste good cold and at room temperature.
  • Calories = 1 pretzel sandwich (1/40 of the recipe). This is only an estimate!


Calories: 74kcal