Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe bowl or double boiler
- Spoon or small cookie scoop
- Fork or dipping tools
Step-by-Step Instructions
I always start by preparing my workstation. I line a large baking sheet with parchment paper—this is where my clusters will set and it makes cleanup effortless. Then, I take my mini pretzel twists and place them in a zip-top bag. I use a rolling pin or the bottom of a glass to gently crush them. You don’t want dust; you want a mix of small pieces and some larger fragments for great texture. I pour these into a medium mixing bowl and set them aside.
Next, I make the simple peanut butter filling that acts as our “glue.” In another bowl, I combine the creamy peanut butter, sifted powdered sugar, and softened butter. I use a hand mixer (or a very sturdy spatula) to beat it all together for a minute or two until it’s completely smooth, thick, and holds its shape. It will look like a stiff, sweet peanut butter dough. The smell is fantastic. Then, I add this entire peanut butter mixture to the bowl with the crushed pretzels.
Now for the fun, slightly messy part: combining everything. I use my hands or a spatula to mix the peanut butter mixture with the pretzel pieces. I press and fold until every single pretzel bit is coated and the mixture starts to clump together. It should hold together when you squeeze a handful. I then use a small cookie scoop or a spoon to portion out the mixture, rolling it lightly between my palms to form rough, rustic-looking clusters. I place each cluster on the prepared baking sheet. Once they’re all formed, I pop the entire tray into the freezer for 15 minutes. This firming-up step is crucial for the next stage.(See the next page below to continue…)