These Peanut Butter Pretzel Bites are a perfect sweet and salty snack that combines creamy peanut butter filling with crunchy mini pretzels and a rich chocolate coating. They’re no-bake, easy to assemble, and ideal for sharing—or keeping all to myself.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter (natural or regular)
2 tablespoon unsalted butter, softened
½ cup powdered sugar
¾ cup crushed graham cracker crumbs (optional, for texture)
1 teaspoon vanilla extract
Mini pretzels (about 50–60 pieces)
1 ½ cups semi-sweet or milk chocolate chips
1 tablespoon coconut oil or shortening (for smoother melted chocolate, optional)
Sea salt (optional, for topping)
Directions
Make the Filling:
In a bowl, I mix the peanut butter, softened butter, powdered sugar, graham cracker crumbs (if using), and vanilla extract until the mixture is smooth and thick. I chill it in the fridge for about 20 minutes to make it easier to handle.
Assemble the Bites:
I scoop about 1 teaspoon of the peanut butter mixture and roll it into a ball. Then, I sandwich each ball between two mini pretzels, pressing gently to flatten slightly. I repeat this until I use all the mixture and pretzels. I place the bites on a baking sheet lined with parchment paper and freeze them for 15–20 minutes.
Dip in Chocolate:
I melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring well each time until smooth. Then, I dip each pretzel bite halfway into the melted chocolate and place it back on the parchment-lined sheet. If I want, I sprinkle sea salt on top before the chocolate sets.
Chill and Serve:
I refrigerate the bites until the chocolate is firm, about 20–30 minutes.
Servings and Timing
This recipe makes about 50–60 pretzel bites. Prep time is roughly 10 minutes, chilling and freezing take about 40 minutes combined, and the chocolate setting requires another 20–30 minutes. Overall, it’s ready in about 1.5 hours, mostly hands-off.
Variations
I sometimes skip the graham cracker crumbs for a creamier filling.
Switching to dark or white chocolate adds a different flavor profile.
To keep it gluten-free, I use gluten-free mini pretzels.
For a sugar-free option, I experiment with powdered sugar substitutes or skip it altogether.
Storage/Reheating
I store these bites in an airtight container in the fridge for up to one week. They keep well in the freezer if I want to save them longer. Since they’re no-bake and cold treats, I don’t reheat them—I prefer enjoying them chilled for that perfect texture.
FAQs
How long do these Peanut Butter Pretzel Bites last?
They stay fresh in the fridge for up to one week and can be frozen for several weeks. Just thaw before serving.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds extra texture inside the bites, which I sometimes enjoy.
What if I don’t have coconut oil for melting chocolate?
You can melt the chocolate chips alone, but adding coconut oil or shortening makes the chocolate smoother and easier to dip.
Can I make these bites without chocolate?
Yes, though the chocolate adds a great contrast. You could also drizzle melted peanut butter or caramel on top instead.
Are these pretzel bites kid-friendly?
Definitely! They’re a fun, easy snack that kids love to help assemble and enjoy.
Conclusion
I find Peanut Butter Pretzel Bites to be one of my favorite quick and tasty treats—combining sweet, salty, creamy, and crunchy all in one bite. Whether for a snack, party, or just a little indulgence, they always hit the spot without any fuss. If I’m ever craving something easy but satisfying, this recipe is my go-to.
Recipe:
Peanut Butter Pretzel Bites
- Total Time: 1 hour 30 minutes
- Yield: 50–60 bites
- Diet: Vegetarian
Description
These Peanut Butter Pretzel Bites are a perfect sweet and salty snack that combines creamy peanut butter filling with crunchy mini pretzels and a rich chocolate coating. They’re no-bake, easy to assemble, and ideal for sharing—or keeping all to myself.
Ingredients
1 cup creamy peanut butter (natural or regular)
2 tbsp unsalted butter, softened
½ cup powdered sugar
¾ cup crushed graham cracker crumbs (optional)
1 tsp vanilla extract
Mini pretzels (about 50–60 pieces)
1 ½ cups semi-sweet or milk chocolate chips
1 tbsp coconut oil or shortening (optional)
Sea salt (optional, for topping)
Instructions
- In a bowl, mix the peanut butter, softened butter, powdered sugar, graham cracker crumbs (if using), and vanilla extract until smooth and thick. Chill in the fridge for 20 minutes.
- Scoop about 1 teaspoon of the mixture and roll into a ball. Sandwich each ball between two mini pretzels, pressing gently. Repeat until all mixture and pretzels are used. Freeze on a parchment-lined baking sheet for 15–20 minutes.
- Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each pretzel bite halfway into the melted chocolate and place back on the sheet. Sprinkle sea salt if desired.
- Refrigerate the bites until chocolate is firm, about 20–30 minutes.
Notes
For a creamier filling, skip the graham cracker crumbs.
Use dark or white chocolate for variation.
Use gluten-free pretzels for a gluten-free version.
Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 5g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
