Chocolate Dipped Peanut Butter Pretzels
My chocolate dipped peanut butter pretzels are little sandwiches made with two mini pretzel twists and a sweet peanut butter filling. Each one gets dipped halfway into melted semisweet chocolate, so every bite has salty pretzel, creamy peanut butter, and chocolate kind of like Reese’s but with pretzels!
John loves these chocolate peanut butter pretzels! I started making them a few years ago when I needed easy, inexpensive treats to add to a holiday gift box. One batch makes 24 pretzel sandwiches, which is plenty for a Christmas candy tray or a few gift bags. They look so cute tucked in next to my peanut butter fudge and Christmas Chex Mix.
Making these chocolate dipped pretzels takes about an hour. You can have them packaged up in adorable Christmas boxes in no time!
Making the Pretzel Sandwiches
Stir the peanut butter and softened butter together until they’re smooth, then mix in the powdered sugar and brown sugar. The powdered sugar is the binder that helps hold the filling together, and the brown sugar adds moisture and richness.
Divide the filling into 24 portions and roll each one into a ball. I like to use a small cookie that’s not quite full to help with the portioning. Set a ball between two pretzels and press gently.
Freeze the sandwiches on a parchment-lined plate for about 30 minutes. They’re ready to dip once the filling feels firm. If it’s not firm after 30 minutes, freeze for an additional 30 minutes.
Melt the chocolate chips in the microwave in 15-second bursts, stirring after each one. If the chocolate is a little too thick, add a 1/2 teaspoon of coconut oil to smooth it out. I’ve found that the consistency of the chocolate depends on the brand of chocolate chips you use.
Dip each sandwich halfway into the chocolate and set it back on the parchment. Then, I like to refrigerate the dipped sandwiches for 30 to 45 minutes to make sure the filling and the chocolate are both set.
Common Chocolate Peanut Butter Pretzels Questions
Why Is My Peanut Butter Filling Too Sticky?
A sticky filling is usually too warm, has too much butter in it, or the butter was melted instead of softened (guilty of that a few times!). Measure the butter carefully, and pop the filling in the fridge for a few minutes if it warmed up while you were rolling. If it’s still too sticky, add 1 to 2 tablespoons of powdered sugar to thicken it up.
Can I use natural peanut butter?
No, natural peanut butter isn’t a good option for these treats. The oil can easily separate and cause the filling to get soft and greasy. It’s best to use good ol’ creamy peanut butter like Jif, Skippy, or your favorite store brand.
Can You Freeze These?
Yes, they can be frozen. Chill them in the freezer for about an hour until they get solid. Then transfer to a freezer bag. The chocolate may get white spots once they’re out of the freezer, but it doesn’t change the taste.
Making Them Ahead for Gift Boxes
These pretzels are good for about 1 week in the fridge, so making them a day or two ahead and keeping them chilled works great. Store them in an airtight container, and wait until the chocolate is completely set before they go into cellophane bags or paper cups.
I don’t leave them out too long because I don’t want them to melt or get soft. I recommend packing them right before you hand them off and letting the person know to keep them in the fridge.
For another dipped treat to add to the box, my chocolate dipped pretzel rods and cinnamon sugar pretzels are just as fun to make.
Ingredients
- ½ cup creamy peanut butter
- 1 ½ tablespoons unsalted butter, softened
- 6 tablespoons powdered sugar
- 6 tablespoons packed light brown sugar
- 48 mini pretzel twists
- ½ cup semisweet chocolate chips
- ½ teaspoon coconut oil, optional
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Instructions
- Stir the peanut butter and softened butter together until smooth. Mix in the powdered sugar and brown sugar until the filling is thick enough to roll.½ cup creamy peanut butter1 ½ tablespoons unsalted butter6 tablespoons powdered sugar6 tablespoons packed light brown sugar
- Divide the filling into 24 portions. Roll each one into a ball, place it between two pretzels, and press gently.48 mini pretzel twists
- Set the sandwiches on a parchment-lined plate and freeze for about 30 minutes, until firm enough to dip. If the filling isn't firm after 30 minutes, freeze for an additional 30 minutes.
- Microwave the chocolate chips in a small bowl in 15-second bursts, stirring after each one, until melted and smooth. If the chocolate is thick, stir in the coconut oil to smooth it out.½ cup semisweet chocolate chips½ teaspoon coconut oil
- Dip each sandwich halfway into the melted chocolate and return it to the parchment.
- Refrigerate the dipped sandwiches for 30 to 45 minutes, until the filling and chocolate are set.
- Let the chocolate set completely before putting the pretzels into bags or paper cups.
Notes
- Peanut butter: I don’t recommend natural peanut butter for this recipe.
- Sticky filling: The filling gets sticky if it’s too warm or has too much butter in it.
- Make ahead: The pretzels can be made a day or two in advance. Keep them chilled so the chocolate doesn’t melt.
- Freezing: The pretzels can be frozen, but the chocolate may turn white once they’re out of the freezer.
- Storage: Store in an airtight container in the fridge for up to 1 week.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pretzel sandwich. Actual calories will vary.