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Peanut Butter Pretzel Bites

These Peanut Butter Pretzel Bites combine creamy peanut butter and a crunchy pretzel exterior with a rich chocolate dip, creating a delightful sweet and salty treat.
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Prep Time 30 minutes
Total Time 45 minutes
Servings: 36 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Filling
  • 1/2 cup creamy peanut butter Use creamy for a smooth filling.
  • 3 tbsp salted butter, softened Ensure the butter is fully softened.
  • 2 tbsp granulated white sugar Adjust according to your sweetness preference.
  • 1/2 tsp salt Enhances the flavor.
  • 3/4 cup powdered sugar Can substitute with less sweet alternatives.
For Assembly
  • 72 mini twist pretzels mini twist pretzels These form the sandwich base.
  • 3/4 cup dark chocolate chips Can replace with milk or white chocolate if desired.
  • Sea salt, optional garnish Sprinkle on top for added flavor.

Method
 

Preparation
  1. Use a stand or hand mixer to beat the creamy peanut butter, salted butter, granulated white sugar, and salt together in a medium-sized mixing bowl until fully combined.
  2. Gradually beat in the powdered sugar on a low setting until you have a soft dough.
  3. Set out a large sheet pan that fits in your freezer and line it with parchment paper.
Assembling the Bites
  1. Scoop out 1 to 2 tablespoons of the peanut butter mixture and roll it into a ball.
  2. Use two pretzels to create a sandwich with the peanut butter ball and gently press the pretzels towards each other until you create a 1/2 inch thick sandwich.
  3. Repeat with the remaining peanut butter dough, which should make about 36 sandwiches.
Freezing and Dipping
  1. Place all sandwiches on the prepared sheet pan and freeze for 30 minutes.
  2. After setting, melt the dark chocolate chips in a microwave-safe bowl in increments of 15 seconds, stirring until fully melted (about 2 to 3 minutes total).
  3. Dip the peanut butter pretzel sandwiches halfway into the melted chocolate and set them back on the parchment paper.
  4. Sprinkle with sea salt if desired.
  5. Return the sheet pan to the freezer for 15 minutes to set.

Notes

Keep in an airtight container in the refrigerator for 1 to 2 weeks, or freeze for up to three months. Allow frozen bites to sit at room temperature for 10–15 minutes before serving so the chocolate relaxes.