Chocolate Peanut Butter Pretzel Candies are the ultimate sweet‑and‑salty treat, blending creamy peanut butter, crunchy pretzels, chopped peanuts, and both dark and white chocolate into one irresistible no‑bake confection. With minimal effort and maximum flavor payoff, this recipe gives you bite‑sized candies that satisfy when you’re craving chocolate, salt, crunch, and comfort all at once.
Why You’ll Love These Chocolate Peanut Butter Pretzel Candies
You’ll love this recipe because it hits that winning trio of textures and tastes: the smooth richness of peanut butter, the salty crunch of pretzels and peanuts, and the indulgent coating of chocolate. There’s no oven required, you can make a batch in under an hour (freezing time included), and the finished candies make a perfect gift, snack or party offering. Plus, the contrast of dark and white chocolate gives both visual appeal and flavor complexity.
Ingredients
- 1 cup creamy peanut butter (chunky would also work)
- ½ cup powdered icing sugar
- 2 tablespoons cream or milk
- ⅔ cup pretzels, coarsely crushed
- ½ cup salted peanuts, chopped
- 1½ cups (~150 g) dark chocolate
- 1½ cups (~150 g) white chocolate
Step‑by‑Step: How to Make Chocolate Peanut Butter Pretzel Candies
- In a large bowl, use an electric mixer to beat together the peanut butter, icing sugar and cream (or milk) until smooth.
- Stir in the crushed pretzels and chopped salted peanuts until they’re evenly distributed into the peanut butter mixture.
- Drop the mixture by tablespoonfuls onto a baking sheet lined with wax or parchment paper. Place in the freezer and freeze until completely firm — approximately 1‑2 hours.
- Meanwhile, just before you remove the candies from the freezer, melt the dark chocolate and the white chocolate separately using a double boiler (or a makeshift version): place about 1 inch of water in a small pot and bring it to a simmer, then set a larger heat‑proof bowl over the pot (ensuring the bowl doesn’t touch the water) and melt one type of chocolate, stirring until smooth; repeat in a new bowl for the other chocolate.
- Remove the structured peanut butter/pretzel clusters from the freezer and coat each in dark chocolate and white chocolate (you might coat in dark first, then drizzle white on top, or reverse). Let them set slightly on the baking tray, then transfer to the refrigerator or freezer until fully set.
Helpful Tips
- Use good‑quality chocolate for the coating — the better the chocolate, the more satisfying the result.
- Ensure your peanut butter mixture isn’t too warm when you freeze it; a cooler temperature helps the candies firm up properly.
- When melting chocolate, avoid water or steam getting into the chocolate — even a small splash will cause seizing.
- Work moderately quickly once the coating begins — chocolate can firm up fast.
- To make tidy clusters, use a small ice cream scoop or two spoons to drop the mixture evenly.
- For a cleaner finish, allow the coated candies to sit on parchment and then transfer them to a tray and refrigerate.
Substitutions and Variations
- Peanut Butter: Smooth works best; chunky adds texture but may alter the feel. Natural peanut butter (oil separated) hasn’t been tested extensively — might result in a thinner filling.
- Chocolate: Swap dark or white with milk chocolate, flavored chocolate (e.g., salted caramel), or even use colored candy melts for a themed version.
- Crunchy Add‑ins: Instead of pretzels and peanuts, you could use crushed potato chips, chopped almonds, pecans, or even small cereal like puffed quinoa or cornflakes.
- Dietary Tweaks: For a gluten‑free version, ensure your pretzels are gluten‑free; for a vegan swap, use plant‑based peanut butter and vegan chocolate, and substitute the cream/milk with coconut cream or nut milk. (Note: performance may vary.)
- Presentation Variation: After coating, you can optionally drizzle remaining melted contrasting chocolate on top, sprinkle sea salt, or add crushed nuts or pretzel bits for visual and textural layering.
Storage Instructions
- Refrigerator: Store the finished candies in an airtight container in the fridge — they will keep up to ~2 weeks. In practice, they may disappear much sooner!
- Freezer: For longer storage, you can freeze them for up to ~2 months; just thaw slightly at room temperature before serving to avoid freezer‑hard texture.
- Keep them in a single layer or separated by parchment to prevent sticking. Allow the coating to fully harden before stacking for best results.
Nutritional Information
Per serving (approximate):
- Calories: 191 kcal
- Carbohydrates: 15 g
- Protein: 4 g
- Fat: 13 g (Saturated Fat: 4 g)
- Cholesterol: 2 mg
- Sodium: 81 mg
- Potassium: 172 mg
- Fiber: 1 g
- Sugar: 10 g
- Vitamin A: 15 IU
- Vitamin C: 0.1 mg
- Calcium: 35 mg
- Iron: 1.4 mg
Serving Suggestions
- Arrange a handful of these candies on a dessert platter alongside cookies, brownies or fruit for a sweet‑and‑salty counterpoint.
- Serve them in small paper candy cups (like mini muffin liners) to make them easily grab‑and‑go at parties.
- Package them in a decorative tin or cellophane bag as homemade holiday gifts or party favors; separate layers with parchment to prevent sticking.
- Pair them with a strong coffee, espresso, or rich hot chocolate — the salty‑sweet combination plays nicely with bold beverages.
- Use them as part of a dessert “charcuterie board” with nuts, pretzels, fruits, and chocolates for a visually appealing spread.
Frequently Asked Questions About Chocolate Peanut Butter Pretzel Candies
Can I substitute milk or white chocolate only instead of both dark and white?
Yes, you absolutely can. The dual‑coating with dark and white chocolate gives contrast in both flavor and appearance, but you can simplify and use whichever chocolate you prefer (or have on hand). If you use just milk chocolate, you’ll get a sweeter overall result rather than the bitter‑sweet contrast of dark.
My filling turned out a bit soft and didn’t firm in the freezer — what went wrong?
If the mixture was too warm when you froze it, or if you used an ultra‑soft peanut butter (for example, natural peanut butter with run‑off oil), the mixture may not firm up as much. To fix this, you can increase the amount of powdered sugar slightly, reduce the added cream/milk, or freeze for a longer period.
Can I microwave the chocolate instead of using a double boiler?
Yes , some cooks choose the microwave route, stirring in short bursts until smooth. However, the double boiler method provides more control and reduces risk of burning or seizing (which happens when chocolate meets water or steam). If you microwave, do it in 30‑second intervals, stirring between each, and ensure the bowl is dry.
How do I prevent the pretzels from getting soggy from the filling?
Because the filling is frozen and then coated in chocolate almost immediately, the pretzels retain their crunch. If you skip the freezing step or sit too long before coating, the pretzels may absorb moisture from the creamy filling and soften. So stick to the freeze‑then‑coat schedule for best texture.
Can I make these candies ahead of time for a holiday or event?
Absolutely, in fact, making them ahead is a smart move. You can freeze them (up to ~2 months) and then bring them to room temperature for serving, or keep them refrigerated until your event. Just store them in an airtight container and separate layers with parchment.
Conclusion
Thank you for trying this Chocolate Peanut Butter Pretzel Candies recipe! I hope you enjoy making these as much as I do. There’s something wonderfully satisfying about combining smooth peanut butter, crunchy pretzels and nuts, and decadent chocolate, it’s a dessert that feels both elegant and easy. With no bake time and flexible add‑ins, you’ve got a fun treat perfect for snacks, gatherings, or gifting. Wishing you warm and joyful moments in the kitchen. Dive in, savor each bite, and thank you for being part of our food‑loving community. Happy cooking and happy indulging!
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Chocolate Peanut Butter Pretzel Candies
- Total Time: 30 minutes (plus 1–2 hours freeze time)
- Yield: About 24 candies 1x
Description
Chocolate Peanut Butter Pretzel Candies are a no-bake, sweet and salty treat made with creamy peanut butter, crunchy pretzels, chopped peanuts, and both dark and white chocolate. They’re easy to make and perfect for snacks, holidays, or edible gifts
Ingredients
1 cup creamy peanut butter
½ cup powdered icing sugar
2 tablespoons cream or milk
⅔ cup pretzels, coarsely crushed
½ cup salted peanuts, chopped
1½ cups dark chocolate (~150g)
1½ cups white chocolate (~150g)
Instructions
- In a large bowl, use an electric mixer to beat together the peanut butter, icing sugar and cream (or milk) until smooth.
- Stir in the crushed pretzels and chopped salted peanuts until they’re evenly distributed into the peanut butter mixture.
- Drop the mixture by tablespoonfuls onto a baking sheet lined with wax or parchment paper. Place in the freezer and freeze until completely firm — approximately 1‑2 hours.
- Meanwhile, just before you remove the candies from the freezer, melt the dark chocolate and the white chocolate separately using a double boiler (or a makeshift version): place about 1 inch of water in a small pot and bring it to a simmer, then set a larger heat‑proof bowl over the pot (ensuring the bowl doesn’t touch the water) and melt one type of chocolate, stirring until smooth; repeat in a new bowl for the other chocolate.
- Remove the structured peanut butter/pretzel clusters from the freezer and coat each in dark chocolate and white chocolate (you might coat in dark first, then drizzle white on top, or reverse). Let them set slightly on the baking tray, then transfer to the refrigerator or freezer until fully set.
Notes
Use smooth peanut butter for a creamy finish or chunky for added texture. Natural peanut butter may result in a thinner filling. For best results, use high-quality chocolate and keep the candies chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (melting chocolate)
- Category: Dessert, Candy
Nutrition
- Serving Size: 1 candy
- Calories: 191
- Sugar: 10g
- Carbohydrates: 15g
- Protein: 4g