Chocolate Covered Peanut Butter Pretzels

24 servings
Prep Time 25 minutes
Total Time 25 minutes

Chocolate Covered Peanut Butter Pretzels are the PERFECT no-bake combo of salty and sweet with creamy peanut butter frosting and an indulgent chocolate coating!

Easy dessert recipes like Buckeye Balls, Peanut Butter Cookies, Chocolate Covered Pretzels, and Peanut Butter Blossom are really popular on the site, but really I think we just love all things chocolate and peanut butter.


Chocolate Covered Peanut Butter Pretzels are sweet, crunchy, and salty, made with creamy peanut butter frosting sandwiched between two pretzels, then dipped in melted chocolate and hardened into candy.

They’re basically the perfect snack, because you can make a lot of them at once and they’re easy to travel with in a ziplock bag. You can also wrap these up and give them out as gifts during the holidays!


You can freeze these peanut butter pretzels, but I would personally only freeze them if I was not going to be serving them afterwards.

When chocolate defrosts, it can get condensation on it and it won’t look as nice anymore. I recommend making this recipe on the same day you’re going to serve it.


Peanut butter pretzels will keep for 1-2 weeks refrigerated in an airtight container. Technically you could probably keep these on the counter, but the peanut butter frosting in the middle might warm up and spread too much as it sits out.


You can make these peanut butter pretzel bites more festive for holidays or events with some creative toppings. I like to add these ingredients right after dipping the pretzels in chocolate, before it hardens to make sure they stick.

  • Colorful sprinkles for the holidays (Try pink hearts for Valentine’s Day!)
  • Sugar or colorful sugar
  • Sea salt
  • Mini chocolate chips
  • Drizzle of white or dark chocolate
  • Crushed pretzel pieces
  • Powdered sugar (add this one after the chocolate and peanut butter have dried)

Peanut Butter Filled Pretzels dipped in chocolate



  • You can make these peanut butter filled pretzels with regular chocolate chips or white chocolate chips. If you’re using white chocolate chips, you can also check out almond bark, which is like white chocolate but smoother and with a richer flavor.
  • When I snack on these pretzel bites, I also like to pair them with my favorite hot chocolate recipe!
  • If your chocolate isn’t melting right, try whisking it with some coconut oil to smooth it out. Or try to melt it in a double boiler, if you’re having trouble with the microwave.
  • You can make these pretzel bites with any shape of pretzel, but keep in mind that they are sandwiches so I wouldn’t try this with pretzel sticks.
  • This peanut butter filled pretzel recipe calls for dipping the pretzels half way into the chocolate, but you can go all the way if you want more chocolate in your pretzel bites, just be sure to use a fork and tap against the edge of your bowl to remove the excess chocolate.
  • I use unsalted butter to make peanut butter filled pretzels, because I like to control the amount of salt we’re using in our ingredients, especially because the pretzels are already salted.
  • If you’re going to snack on these peanut butter pretzel bites right away, you can add a slice of banana into your bites. I wouldn’t recommend this if you’re going to be making these ahead to snack on later in the week, because the banana will turn brown.
  • Try using peanut butter chips if you’re having trouble with regular peanut butter when making your peanut butter pretzel bites. You can usually find them next to the chocolate chips in the grocery store.
  • Make sure your baking sheets are lined with parchment paper before you start, which helps keep these bites from sticking, and also with cleanup!

Semi Sweet Chocolate Covered Peanut Butter Mini Pretzels

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Chocolate Covered Peanut Butter Pretzels

Chocolate Covered Peanut Butter Pretzels are the PERFECT no-bake combo of salty and sweet with creamy peanut butter frosting and an indulgent chocolate coating!
Yield 24 servings
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • To your stand mixer with the beater attachment add the peanut butter, unsalted butter, vanilla and powdered sugar until combined then place 1 tablespoon between 2 pretzels to form a sandwich.
  • Melt the chocolate in a small bowl in the microwave in 30 second increments then dip the sandwiches halfway in the melted chocolate and place onto a baking sheet lined with parchment paper to harden in the refrigerator.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 63mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Calcium: 8mg | Iron: 0.7mg
Keyword: Chocolate Covered Peanut Butter Pretzels

Chocolate PB Pretzel Bites

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. You don’t need to temper the chocolate, but the PB frosting will most likely spread if you keep them at room temp too long.

  1. My goodness, what a delicious-looking snack! The only issue I see here is that I wouldnt be able to stop eating them haha! Thanks for a yummy recipe 🙂

  2. My grandkids are coming over for a sleepover. They love helping me in the kitchen. I think this would be the perfect treat for them to make (and eat too).