Chocolate Peanut Butter Pretzel Candies Recipe

If you’ve got a thing for the ultimate sweet-and-salty combo, then this recipe is going to hit all the right notes. Chocolate peanut butter pretzel candies are everything you could want in a bite-sized treat—creamy, crunchy, nutty, salty, and, of course, coated in a luscious layer of chocolate. They’re quick to whip up, require no baking, and look like little works of art (perfect for gifting or hoarding, no judgment here).

I first made these little gems on a whim for a movie night, and let me tell you—they disappeared faster than the popcorn. It’s the kind of treat that feels fancy but is shockingly simple to make. Plus, the combination of textures is what takes them from “good” to “oh-my-gosh-what-is-this-and-how-do-I-make-it.”

this RECIPE

A recipe born out of snack cravings

I stumbled upon this recipe on a lazy Saturday when I realized I had a random assortment of snacks in my pantry: pretzels, peanuts, a jar of peanut butter that was half empty, and some chocolate I’d forgotten about in the back of the cupboard. It was a classic case of “let’s see what happens,” and honestly? It was pure magic. The pretzels added crunch, the peanuts brought a salty bite, and the peanut butter-chocolate duo tied everything together. As I dipped those frozen dollops of peanut butter goodness into the melted chocolate, I realized this was the kind of dessert that felt indulgent without being complicated. It’s been my go-to for any potluck or party ever since.

Where do chocolate peanut butter candies come from?

While there’s no official origin story for this particular candy, it feels like a mash-up of two classic treats: chocolate-covered pretzels and peanut butter truffles. Peanut butter and chocolate as a duo have been beloved for decades (thanks, Reese’s!), and adding the crunch and saltiness of pretzels takes it to a whole new level. These candies don’t have the formality of a truffle or the simplicity of a chocolate-dipped snack—they exist in their own little category of “perfectly messy but oh-so-good.”

Let’s talk ingredients: why they matter

• Peanut butter: This is the creamy heart of the candy. I love using smooth peanut butter for its easy mixability, but chunky peanut butter works if you want extra texture. For a healthier twist, natural peanut butter (the kind where the oil separates) works too—just give it a good stir first.
• Powdered sugar: This sweetens the peanut butter mixture while giving it a light, melt-in-your-mouth consistency. If you’re out, you can blend granulated sugar into a fine powder with a food processor in a pinch.
• Cream or milk: A splash of cream helps bring everything together and makes the mixture smooth and rich. Milk works just as well, but for a dairy-free option, use coconut cream.
• Pretzels: The star crunch factor! Coarsely crushed pretzels add texture and a salty kick. Opt for mini pretzels or sticks for easy crushing. Gluten-free pretzels work beautifully here if needed.
• Salted peanuts: These add a delightful crunch and amplify the salty-sweet magic. If peanuts aren’t your thing, roasted almonds or cashews make a great substitute.
• Dark chocolate: Smooth, rich, and slightly bitter, dark chocolate balances the sweetness of the candies. Use chocolate chips or a bar of high-quality dark chocolate.
• White chocolate: The contrasting sweetness of white chocolate makes these candies visually stunning and extra indulgent. If white chocolate isn’t your favorite, you can skip it or drizzle caramel instead.

Kitchen gear you’ll need (and what to improvise with)

For this recipe, you don’t need anything fancy. Here’s what works best:

• Electric mixer: A hand mixer or stand mixer makes whipping the peanut butter mixture a breeze. If you don’t have one, a strong arm and a spatula will do the trick!
• Double boiler: Melting chocolate gently over simmering water ensures it’s silky smooth without burning. If you don’t have one, create a makeshift version by placing a heatproof bowl over a small pot of simmering water (just make sure the bowl doesn’t touch the water).
• Baking sheet: For freezing the candies, any flat surface will work—just line it with parchment or wax paper to prevent sticking.

Step-by-step: making chocolate peanut butter pretzel candies

Ready to get started? Let’s dive in!

1. Mix the peanut butter base: In a large bowl, beat together the peanut butter, powdered sugar, and cream until smooth and creamy. The mixture should be thick but easy to scoop. (Pro tip: scrape down the sides of the bowl often to make sure everything’s evenly mixed.)
2. Add the crunch: Stir in the crushed pretzels and chopped peanuts until they’re evenly distributed. You want a nice balance of crunchy bits in every bite.
3. Scoop and freeze: Using a tablespoon or small cookie scoop, drop dollops of the mixture onto a parchment-lined baking sheet. They don’t have to be perfect—they’re rustic candies, after all. Freeze for 1–2 hours until completely firm.
4. Melt the chocolate: While the candies freeze, melt the chocolate. Place the dark chocolate in a heatproof bowl over a pot of simmering water and stir until smooth. Repeat with the white chocolate in a separate bowl. (If the chocolate starts to seize, add a splash of oil to loosen it up.)
5. Dip and drizzle: Remove the frozen candies from the freezer. Dip each one into the melted dark chocolate, letting the excess drip off. Place them back on the baking sheet, then drizzle with white chocolate for a decorative touch. If you’re feeling extra fancy, sprinkle crushed pretzels or peanuts on top before the chocolate sets.
6. Chill until firm: Pop the tray back into the fridge or freezer until the chocolate is fully set. Then, try not to eat them all at once!

Variations and fun twists

• Gluten-free option: Swap regular pretzels for gluten-free ones.
• Dairy-free/Vegan: Use a dairy-free chocolate brand and coconut cream in place of regular cream.
• Nut-free: Replace peanuts with sunflower seeds and use sunflower seed butter instead of peanut butter.
• Holiday spin: Add festive sprinkles, crushed candy canes, or a pinch of cinnamon for a seasonal vibe.
• International flavors: Add a pinch of chili powder to the chocolate for a Mexican-inspired kick or swap the peanuts for chopped macadamias for a tropical twist.

How to serve and show them off

Presentation is everything with these candies! Arrange them on a pretty platter with a mix of dark and white chocolate varieties. For a casual gathering, pile them up in a bowl lined with parchment paper. Planning to gift them? Pack them in a tin with layers of wax paper in between, and tie it up with a bow.

What to sip with your sweet treat

Pair these candies with a cup of hot coffee or tea for the perfect afternoon pick-me-up. Feeling fancy? Serve them with a glass of red wine—something bold like a cabernet sauvignon complements the chocolate beautifully. For a non-alcoholic option, try hot cocoa or a creamy vanilla latte.

Storage and reheating tips

Store these candies in an airtight container in the fridge for up to two weeks. They’re best enjoyed chilled but can be left at room temperature for about 15 minutes before serving. To freeze, place them in a freezer-safe container with parchment between layers, and they’ll keep for up to 3 months. Just thaw in the fridge for a few hours before eating.

Adjusting for different serving sizes

This recipe makes about 25 candies, but scaling up or down is easy! Halve the ingredients for a smaller batch, or double them for a crowd. When making a larger quantity, just make sure you have enough baking sheets and freezer space to accommodate the candies.

Troubleshooting tips

• Chocolate won’t set: Pop the tray back in the fridge or freezer for a bit longer.
• Peanut butter mixture too sticky: Add a touch more powdered sugar until it firms up.
• Chocolate seizes up: Stir in a teaspoon of coconut oil to bring it back to a smooth consistency.

Wrap-up

If you’re looking for a treat that’s as fun to make as it is to eat, these chocolate peanut butter pretzel candies are calling your name. Play around with the recipe, make it your own, and let me know how they turn out. Trust me, once you’ve tried these, you’ll be finding any excuse to make them again.

FAQ

1. Can I use milk chocolate instead of dark chocolate?
   Absolutely! Milk chocolate will make the candies sweeter, so go for it if that’s your style.
2. Can I skip the white chocolate?
   Of course. The candies will still be delicious, but you can drizzle extra dark chocolate for decoration.
3. What’s the best way to crush the pretzels?
   Place them in a zip-top bag and use a rolling pin or the bottom of a mug to crush them.
4. Can I make these ahead of time?
   Yes! These candies store well in the fridge or freezer, so they’re great to make a day or two in advance.
5. How do I stop the chocolate from melting on my hands?
   Serve the candies chilled, and remind everyone to enjoy them quickly (as if they’ll last that long!).

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