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Chocolate Covered Peanut Butter Pretzels are the ultimate sweet and salty treat, crunchy pretzel rods dipped in creamy peanut butter, coated in chocolate, and finished with a pretty drizzle and sprinkles. I started making these for holiday cookie trays and now Maddie and Lizzie put in requests year round, fighting over who gets to add the sprinkles. If you love an easy no bake treat like our 2 ingredient Rolo pretzels, these dipped pretzels are pure fun.
With a creamy peanut butter layer under a chocolate shell, they look bakery fancy but come together with no baking at all.
Chocolate Covered Peanut Butter Pretzels Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 10 pretzels
- ⚡ Calories: 277kcal
- 🌶️ Flavor Profile: Sweet, salty, creamy, and crunchy with peanut butter and chocolate
- ✋ Difficulty: Easy, as simple as our puppy chow muddy buddies
Quick Answer
To make Chocolate Covered Peanut Butter Pretzels, melt peanut butter with a little butter and dip pretzel rods to coat, freezing between dips so the layer sets. Then dip each pretzel in melted chocolate, drizzle with white chocolate, and add sprinkles. Freeze for 10 more minutes before serving. There is no baking involved, so this fun, festive treat comes together in about 20 minutes.
Jump to:
- Chocolate Covered Peanut Butter Pretzels Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chocolate Covered Peanut Butter Pretzels
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chocolate Covered Peanut Butter Pretzels FAQs
- Other Recommended Easy Sweet Treats
- Chocolate Covered Peanut Butter Pretzels
Why This Recipe Works
Click to see the technique science
- The peanut butter layer makes them special. A creamy peanut butter coating under the chocolate gives these pretzels a rich peanut butter cup flavor in every bite.
- Freezing sets each layer fast. A quick trip to the freezer firms up the peanut butter and chocolate so the layers stay neat instead of sliding off.
- Butter keeps the peanut butter smooth. Melting a little butter into the peanut butter makes a silky coating that clings evenly to the pretzels.
- Sweet meets salty. Salty pretzels balance the sweet chocolate and peanut butter for that irresistible flavor combo.
- No baking required. Everything is melted and dipped, so there is no oven and almost no cleanup.
- Endlessly decoratable. Drizzles, sprinkles, and colors make them easy to dress up for any holiday or party.
Why You’ll Love This Recipe
- They are sweet, salty, crunchy, and creamy, like a peanut butter cup on a pretzel.
- They are a fun, no bake treat that kids love to help dip and decorate.
- They make a gorgeous edible gift or party platter alongside our candied grapes.
Key Ingredients
Just a handful of simple ingredients make these fun dipped pretzels.
- Pretzel Rods: The sturdy, salty base that holds up to all the dipping. Long rods leave room for a handle.
- Peanut Butter: Smooth peanut butter makes the creamy first layer. Melt it with a little butter for a silky coat.
- Milk Chocolate Chips: Melted into the chocolate shell. Use any chocolate you love, milk, dark, or semisweet.
- White Chocolate: Melted and drizzled on top for a pretty finish. White candy melts work too.
- Sprinkles: The finishing touch. Switch up the colors to match any holiday or occasion.
See recipe card for exact quantities.
Variations and Substitutions
Dress these pretzels up however you like.
- Use dark or semisweet chocolate in place of milk chocolate.
- Roll the wet chocolate in crushed peanuts, mini chips, or toffee bits instead of sprinkles.
- Match the sprinkle and drizzle colors to a holiday, red and green for Christmas or pastels for Easter.
- Skip the peanut butter layer for a simple chocolate dipped pretzel, like our Rolo pretzels.
- Use sunflower seed butter to make them peanut free.
How to Make Chocolate Covered Peanut Butter Pretzels
- Melt the peanut butter and butter together until smooth, then dip each pretzel rod to coat, leaving a handle. Freeze 10 minutes, then dip and freeze again.
- Melt the milk chocolate until smooth and dip each peanut butter coated pretzel to cover.
- Melt the white chocolate, then drizzle it over the chocolate coated pretzels.
- Decorate with sprinkles, then freeze 10 more minutes before serving.
Recipe Tips & Tricks
- Freeze between layers. Chilling each coat keeps the layers from melting together so the pretzels look clean.
- Use a tall glass for dipping. A champagne or pint glass lets you dip the rods deep with less mess.
- Thin the chocolate if needed. Stir in a teaspoon of coconut oil or shortening for a smoother, dippable coating.
- Work in batches. Keep extra pretzels in the freezer so each one is cold and ready to dip.
- Add sprinkles fast. Sprinkle while the chocolate is still wet so they stick.
- Store them cold. Keep finished pretzels in the fridge so the coatings stay firm.
Serving Ideas and Suggestions
These dipped pretzels are a showstopper on any dessert or holiday cookie tray. Arrange them in a tall jar or lay them on a platter next to our Rolo pretzels and a bowl of puppy chow muddy buddies for a sweet and salty snack spread. They make a wonderful homemade gift. Bundle a few in a cellophane bag tied with ribbon, or box them up with lemon raspberry cake balls and no bake raspberry cheesecake bites for an edible gift basket. Set them out at parties alongside a layered lemon blueberry trifle for an easy dessert table. Store the finished pretzels in an airtight container in the fridge for up to 2 weeks.
Chocolate Covered Peanut Butter Pretzels FAQs
Store Chocolate Covered Peanut Butter Pretzels in an airtight container in the refrigerator for up to 2 weeks. Keeping them cold keeps the chocolate and peanut butter layers firm. Let them sit a few minutes at room temperature before serving for the best texture.
Yes. Freeze Chocolate Covered Peanut Butter Pretzels in a single layer, then transfer to an airtight container for up to 3 months. Thaw them in the fridge so condensation does not dull the chocolate. They are great to make ahead for the holidays.
Milk, dark, or semisweet chocolate chips all work for Chocolate Covered Peanut Butter Pretzels. For the smoothest coating, melt the chocolate gently and stir in a little coconut oil or shortening. Candy melts are another easy, no temper option.
Melt the chocolate slowly in 20 second intervals at half power, stirring between each, and keep all water away from the bowl. If the chocolate for your Chocolate Covered Peanut Butter Pretzels gets too thick, stir in a teaspoon of coconut oil to loosen it.
Absolutely. Chocolate Covered Peanut Butter Pretzels are a perfect make ahead treat. Dip and decorate them up to 2 weeks in advance and store them in the fridge, or freeze them for longer. They are ideal for holiday trays and gifts.
Yes. You can dip mini pretzel twists or pretzel snaps instead of rods to make bite sized Chocolate Covered Peanut Butter Pretzels. Use a fork to dip and lift them out of the chocolate, then set them on parchment to decorate.
Want another quick no bake treat? Try our 2 ingredient Rolo pretzels next.
Round out a dessert board with our creamy caramel apple dip.
Love an easy sweet snack? Our cookie butter dip disappears at every party.
Chocolate Covered Peanut Butter Pretzels
Ingredients
- 1/2 cup peanut butter smooth
- 3 tablespoons unsalted butter
- 1 1/2 cup milk chocolate chips or chocolate variety of your choice
- 2 ounces white chocolate or white candy melts for drizzling
- 10 pretzel rods
- sprinkles
Instructions
- Place peanut butter and butter in a microwave-safe bowl.1/2 cup peanut butter, 3 tablespoons unsalted butter
- Cook for 30 seconds. Stir butter and peanut butter together until smooth. Pour into a champagne glass or something of similar shape.
- Dip pretzels in peanut butter mixture, leaving enough space to hold the pretzel for easy eating.10 pretzel rods
- Place on a lined sheet tray and place in freezer for 10 minutes.
- Repeat process again, dipping pretzels in the peanut butter and freezing an additional 10 minutes.
- Melt the chocolate in 20 seconds intervals on half power in the microwave until smooth, stirring between each interval.1 1/2 cup milk chocolate chips
- Melt the candy melts or white chocolate the same way, pour into a quart-sized plastic baggie and snip off a tiny bit of one corner, this will make for easy drizzling.2 ounces white chocolate or white candy melts for drizzling
- Pour chocolate into another champagne glass, dip pretzels one by one and immediately drizzle with the white chocolate.
- Decorate with sprinkles. Repeat for all the pretzels.sprinkles
- Freeze an additional 10 minutes before serving.
Notes
- Use a Tall Glass: Pour the peanut butter mixture and later the melted chocolate into a tall, narrow container—like a champagne glass—so you can easily dip pretzels without making a mess.
- Don’t Overheat Chocolate: Melt chocolate in short second increments, stirring in between, to avoid scorching.
- Room Temperature Ingredients: Let your butter and peanut butter come to room temperature for easier mixing.
- Add a Little Coconut Oil: If the chocolate is too thick, stir in a teaspoon of coconut oil or vegetable oil to thin it out.
- Work Quickly: Once dipped, add sprinkles right away so they stick before the chocolate sets.
- Experiment with Flavors: Feel free to add a spoonful of brown sugar or a splash of vanilla extract if you want more sweetness or flavor depth.
Nutrition
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