The very first time I made these Peanut Butter Pretzel Bites, my entire kitchen smelled like a candy shop mixed with a cozy holiday party—warm peanut butter, melted chocolate, and that salty pretzel aroma that always makes me feel nostalgic. I discovered these while trying to recreate a quick sweet-and-salty snack I remembered from childhood, and the moment I pressed the first pretzel sandwich together, I knew I had something irresistible. When the chocolate set and I took that first crunchy, creamy bite, it was pure bliss.
Ingredients
- ½ cup creamy peanut butter
- 3 tbsp salted butter
- 2 tbsp granulated sugar
- ½ tsp salt
- ¾ cup powdered sugar
- 72 mini twist pretzels
- ¾ cup dark chocolate chips
I’ve experimented with a few ingredient swaps, and the one thing I always stick to is using creamy peanut butter—not natural peanut butter. Natural peanut butter separated on me during freezing and leaked oils when dipped in chocolate. Salted butter adds the perfect balance to the sweetness, and while powdered sugar gives the filling that soft truffle-like texture, you can add a little extra if your mixture feels too sticky. As for chocolate, dark chocolate chips give the most satisfying contrast, but milk chocolate works beautifully if you prefer a sweeter bite.
Equipment Needed
- Mixing bowl
- Electric mixer or sturdy spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
- Freezer-safe container
A baking sheet lined with parchment paper is essential because the chilled pretzels release cleanly without sticking. I also love using a small fork for dipping because it lets the excess chocolate drip away for cleaner edges. If you have a cookie scoop, even better—it helps portion the peanut butter filling so you get perfectly uniform bites. And a freezer-safe container comes in handy when storing the finished pretzel bites, especially if you want them to stay firm and ready for snacking.
Step-by-Step Instructions
When I start this recipe, the first thing I do is cream the peanut butter, butter, and sugars together until the mixture turns light and fluffy. This always takes me straight back to making Christmas candies as a kid, watching everything whip together into a silky filling that’s impossible not to taste-test. Once the mixture thickens enough to roll, I know it’s ready. The texture should feel like soft cookie dough, smooth but not sticky.
Next, I grab a small scoop or teaspoon and portion out little balls of peanut butter filling. I gently press each ball between two mini pretzels, making a cute little sandwich. I’ve learned not to press too hard—otherwise the filling squeezes through the holes of the pretzel. Just a light, confident press gives the perfect thickness. I place each pretzel bite onto a parchment-lined baking sheet, and once the sheet is full, I pop them into the freezer for about 20 minutes. This step is crucial. If the filling isn’t chilled, the peanut butter will melt into the chocolate instead of staying firmly inside.
While the pretzels chill, I melt the chocolate in a microwave-safe bowl in short bursts. The smell of melted chocolate always makes me impatient, but I remind myself to go slowly—stirring between each heating session to prevent burning. When the chocolate is perfectly smooth, I take the pretzels out of the freezer and start dipping. Each pretzel gets half-dipped, giving it that signature “chocolate-draped” look. The moment the cold pretzel hits the warm chocolate, the coating firms up beautifully, creating that gorgeous glossy shell.(See the next page below to continue…)