Chocolate Dipped Peanut Butter Pretzels
87 Comments
Posted: 11/14/17
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Easy, no-bake Chocolate Dipped Peanut Butter Pretzels are the perfect sweet and salty combo. Two pretzels that are stuffed with a peanut butter filling and dipped in chocolate coating. If you love a peanut butter and chocolate combination these are going to be a favorite sweet treat.
Perfectly crunchy, sweet and salty these easy Chocolate Covered Peanut Butter Pretzels are one of my go-to treats for the holidays, but they are good no matter when you make them. The peanut butter frosting in between the pretzels is smooth and creamy. Pair that with the crunch of the pretzels and the melt in your mouth chocolate it’s pretty much heaven on earth! Any chocolate covered pretzel is a good idea. We make mummy pretzel rods around Halloween!
They are freezer friendly so you can make a big batch and pop them in the freezer in an airtight container or ziploc bag. A great bonus for when you are making treats for your holiday cookie trays!
If you are looking for an edible gift idea simply bag them up in festive goodie bags and tie them with ribbon. Perfect for office gifts, teacher gifts, gifts for neighbors and more!
Why this recipe works:
- Quick and easy! No baking required so there’s no waiting time.
- Perfectly sweet, crunchy and delicious.
- Freezer friendly so you can tuck them away for when your sweet tooth comes calling!
Ingredients Needed
- Creamy peanut butter
- Butter
- Powdered sugar
- Brown sugar
- Pretzels
- Chocolate almond bark
Steps to Prepare
- Prep – Line a baking sheet with wax paper and set aside.
- Peanut Butter Filling – Mix peanut butter and butter together. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. Add more powdered sugar until you reach this consistency.
- Sandwiches – Roll the mixture into small balls. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
- Dip – Melt the chocolate in a double boiler. Stir occasionally until smooth. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Let sit until the chocolate is set. Store in an airtight container
Helpful Tools
Storage Tips!
- Refrigerate Them – These can be stores in the refrigerator in an airtight container for up to two weeks.
- Freeze Them – These make great make ahead holiday treats because you can pop them into an airtight container and freeze them. Sometimes the chocolate gets a little condensation mark on it that will show as white, but I freeze them all the time and haven’t had problems with them.
Dress Them Up!
- Sprinkle them with red and white sprinkles for Christmas, Pink and Red for Valentine’s Day etc.
- Dip them in white chocolate and sprinkle them with Red, White & Blue sprinkles for 4th of July.
- Sprinkle a little coarse sea salt on them.
- Drizzle a little white chocolate over them.
More Easy Christmas Treats!
- Nervous about making Peanut Brittle? Don’t worry! Anyone can master it with this easy Microwave Peanut Brittle!
- Freezer friendly Chocolate Covered Cherries are such a special treat around the holidays.
- Christmas isn’t complete without Oreo Balls. So delicious and easy to make!
- Ritz S’mores Cookies are sweet and salty sandwich cookies with chocolate, marshmallows, and crushed graham crackers.
Did you love this recipe? I knew you would! Rate it, please!! It would be awesome if you’d give it a five-star rating below! If you snap any photos, don’t forget to tag me on Instagram @julieseatsandtreats
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chocolate Dipped Peanut Butter Pretzels
Delicious peanut butter stuffed between two pretzels and dipped in chocolate!
Video
Ingredients
- 1 c. creamy peanut butter
- 2 Tbsp butter softened
- 1/2 c. powdered sugar
- 3/4 c. brown sugar
- Pretzels
- 4 squares chocolate almond bark
Instructions
- Line a baking sheet with wax paper and set aside.
- Mix peanut butter and butter together. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. Add more powdered sugar until you reach this consistency.
- Roll the mixture into small balls. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
- Melt the chocolate in a double boiler. Stir occasionally until smooth.
- Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Let sit until the chocolate is set. Store in an airtight container
Tips
STORAGE TIPS!
- Refrigerate Them – These can be stores in the refrigerator in an airtight container for up to two weeks.
- Freeze Them – These make great make ahead holiday treats because you can pop them into an airtight container and freeze them. Sometimes the chocolate gets a little condensation mark on it that will show as white, but I freeze them all the time and haven’t had problems with them.
Nutrition Information
Serving: 1, Calories: 149kcal (7%), Carbohydrates: 19g (6%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 3g (19%), Cholesterol: 2mg (1%), Sodium: 86mg (4%), Potassium: 76mg (2%), Sugar: 16g (18%), Vitamin A: 30IU (1%), Calcium: 11mg (1%), Iron: 0.4mg (2%)
Recipe Adapted from: What Megan’s Cooking
Mary says
Needed much more than 1/2 cup of powdered sugar. About 1 1/2 cups. The peanut butter mixture was too moist to roll into small balls. I dipped half into dark chocolate and the other half in white melted chocolate.
Brooke Kill says
Hey Mary, good to know! Thank you for sharing!
Sabrina says
I used PB2 powder to firm it up without making it too sweet.
Yancey says
where is the amount of peanut butter and sugar??
Julie Evink says
Click “Jump to Recipe” at the top of the blog post to go directly to the recipe card with full directions and amounts.
Lara says
Excellent recipe!!! Easy to make. I mixed semi-sweet chocolate chips and milk chocolate chocolate chips. Melted them in the microwave. Delicious! Thank you again for an amazing recipe!
Courtney says
Thank you!!
Eric Louden says
Chocolate almond bark, as in the candy store almond bark? Instead of other baking chocolate, or Toll House morsels, etc.? Is there some benefit to using that versus other options? I would probably eat the chocolate almond bark! LOL Also, what if you don’t have a double boiler? Thanks.
Amarilis says
Will it work with sunflower butter?
Terry says
Any chance you could make these with less sugar?? I made them and they loved them but need to make them with less sugar. Can I use flax/chia seed for one of the sugars?
Courtney says
Hmmm.. if you try this please let us know!!
Annette Kreamer says
I want your Recipe please that look so Good.
KC says
I made this with sugar substitute and the peanut butter mix was runny couldn’t ball them. Flavor was still good.
Donna Snyder says
I have made these for years and they still get requested. These are so good. They are a family favorite! Thank you
Dorothy says
They look delicious
Grannie Paula says
Peanut butter dough was sticky even after a cup of powdered sugar was added. Never able to roll into balls. Used a spoon to scoop batter onto pretzels. Very time consuming. Probably would not make these again.
Valerie says
I used dark chocolate chips instead of the bark. Loved the less sweet chocolate. Would also make peanut butter balls half of my mini-scoop size next time. Delicious!
Julie Evink says
Great tip!
Ruth jones rouh says
EASy a make
Julie Evink says
Great to hear Ruth!!
Nancy says
Can these be dipped in white chocolate so they can be Christmas colors?
Courtney says
Yes!
Katelyn says
Do they have to be refrigerated? I need to keep them in gift baskets for 1 to 2 days before gifting.
Julie Evink says
No, make sure they are in a cool place though and air tight container.
Lucye Moore says
What are the measurements on sugar etc
Courtney says
If you scroll to the recipe card it gives ingredient measurements and directions.