Homemade Peanut Butter Pretzels
These homemade peanut butter pretzels are the perfect combination of salty, sweet, and crunchy. Ideal for snacking, gifting, or special occasions!
Equipment
- Baking Sheet
- Parchment Paper
- Microwave or Double Boiler
- Small Spoon or Piping Bag
Ingredients
Main Ingredients
- 48 small pretzels Bite-sized pretzels work best for handling and balance of flavors
- 1/2 cup peanut butter Creamy for smooth texture, crunchy for added crunch
Optional Coating & Toppings
- 1 cup chocolate (dark, milk, or white) For dipping or drizzling
- sea salt Light sprinkle for contrast
- crushed nuts Almonds, peanuts, or pecans for texture
- sprinkles For fun and decoration
Instructions
- Lay out half of the pretzels on a baking sheet lined with parchment paper.
- Using a small spoon or piping bag, spread a dollop of peanut butter onto each pretzel.
- Gently press another pretzel on top to form a sandwich, ensuring the peanut butter is evenly distributed but not overflowing.
- Place the filled pretzels in a single layer on the baking sheet and freeze for 15–20 minutes to help firm them up.
- If coating with chocolate, melt the chocolate using a double boiler or microwave in 30-second intervals, stirring in between to prevent burning.
- Dip each frozen pretzel sandwich halfway into the melted chocolate, or fully coat if desired. Let excess chocolate drip off before placing back onto parchment paper.
- While the chocolate is still wet, sprinkle with sea salt, crushed nuts, or sprinkles for added flavor and decoration.
- Let the dipped pretzels sit at room temperature until the chocolate hardens, or refrigerate for about 10–15 minutes to speed up the process.
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate for extended freshness.