Chocolate Dipped Peanut Butter Pretzels
72 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!
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!
Contents
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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!
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.
Video
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
Linda says
Could you use only conf. Sugar instead of brown sugar?
Julie Evink says
I’m not sure as I’ve never tested the recipe this way. I think it would work, but I can’t guarantee it, unless it would get to dry and crumbly. Let us know if you do!
Diane says
Chocolate Dipped peanut Butter Pretzels-EASY- recipe made 44, maybe more if I made smaller PB balls
Julie Evink says
One of my favorite Christmas treats!
Greer Powell says
May I use melted canned frosting. I did read your comment that any chocolate that hardens may be used, but I wanted your expertise before attempting melting ready made frosting. Probably a ridiculous question, but I would greatly appreciate your answer….I must add, I have made your recipe four times and it was quite good; however, severe back pain hinders my ability to stand at the kitchen counter for any length of time—the rationale behind the question—simple and quick. Thank you in advance.
Julie Evink says
Hey Greer! Great question after thinking about I am guessing you might be able too? Let me know if you try it! I’m sorry to hear about your back pain!!
Greer Powell says
Thank you very much. I really should not have added the back issue—I do not do well with those who complain or have a” woe is me” attitude. I shall try the aforementioned “store bought” frosting method—will see what happens, eh? I so appreciate your response. Again, I do enjoy your dipped pretzel recipe. Also, I know you are inundated with all types of queries, so I respect you even more than I already did for even considering answering my question. You are so darned talented; I assure you I am not.
Julie Evink says
It’s totally ok 🙂 Please let me know how it went I’m super curious!!
Theresa says
Would leaving the butter out make it less sticky?
Julie says
No, I think you should definitely leave the butter in the recipe!
Tiffany says
I made these tonight and they turned out great! Salty yet sweet! Yum!
Julie says
Perfect! I’m glad you loved them!
Luisa Schmidt says
Help! I followed the recipe but the mixture is still stick and not as smooth as yours looks. How do I fix that?
Julie says
I would try putting the mixture in the refrigerator to see if it would harden or add more powdered sugar.
becky says
Can you melt the almond bark in the microwave if you don’t have a double boiler?
Heidi says
Use your crockpot. I melt all my almond bark in it and it stays smooth and you don’t have to reheat it.
Julie says
That would work too! Thanks Heidi!
Julie says
Yes you can, just make sure not to overheat as it will seize up and ruin the almond bark! Microwave in very short increments.
sam says
Has anyone experimented with using less sugar or alternatives?
Carol Forsythe says
Could you use DIPPING CHOCOLATE instead of the bark?
Julie says
Yes, any chocolate that will harden when it cools and dries.
Sue Jack says
Easy and fun to make . Kids would enjoy making these . Very yummy
Julie says
They are very fun! I’m glad you enjoyed them!
Emily N says
These were delicious! I included them in my Christmas cookies that I give to my neighbors.
Julie Evink says
One of my favorites too! Thanks for coming back and commenting and rating the recipe!
Bessie says
I am going to a outdoor potluck and the temp will be in the upper 80s will these melt in the heat? They sound soooo good. Thankyou.
Julie Evink says
They might soften a little but if you use Almond Bark it usually doesn’t soften like chocolate or as quick. You could always put your container on a sheet pan of ice!
Donna S says
We made these for the first time this year and friends and famiky absolutely loved them. Thank you for a great newvtreat to add to our Christmas treats. Of course I would make them anytime during the year.!
Julie Evink says
It’s on of our faves too! I don’t know why I don’t make them other than at Christmas!
Kim says
If I don’t have a double boiler, just melt in a saucepan? Thank you from a novice!
Julie Evink says
You can, but I find it easier to keep the chocolate from hardening up or seizing with the double boiler! You can also make a double boiler if you don’t have one like this – http://tipnut.com/double-boiler/!
RAELENE says
Would white almond bark work, ya think?
Julie Evink says
Yes that will work fine!