No-Bake Peanut Butter Pretzel Bites
These No-Bake Peanut Butter Pretzel Bites are the ultimate sweet-and-salty treat! Creamy peanut butter filling is sandwiched between crunchy pretzels, then half-dipped in silky dark chocolate and sprinkled with sea salt. Quick, easy, and utterly addictive — perfect for parties, lunchboxes, or an anytime snack.
- Prep Time: 20 mins
- Total Time: 1 hr 5 mins
- Yield: 36 bites
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Ingredients
½ cup creamy peanut butter (no-stir, such as Jif or Skippy)
3 tablespoons salted butter, softened
2 tablespoons granulated sugar
½ teaspoon salt
¾ cup powdered sugar
72 mini twist pretzels
¾ cup dark chocolate chips
Sea salt, for garnish (optional)
Instructions
In a medium mixing bowl, beat together the peanut butter, softened butter, granulated sugar, and salt until smooth and fluffy.
Gradually add powdered sugar, mixing on low speed until a soft, workable dough forms.
Line a large baking sheet with parchment paper.
Scoop about ½ tablespoon of the peanut butter mixture and roll into a smooth ball.
Sandwich each peanut butter ball between two mini pretzels, pressing gently to flatten slightly.
Arrange all pretzel sandwiches on the prepared sheet and freeze for 30 minutes, or until firm.
Melt the dark chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth.
Dip each chilled pretzel sandwich halfway into the melted chocolate, letting excess drip off. Return to parchment paper and sprinkle with sea salt, if using.
Freeze or refrigerate for 15 minutes to set the chocolate.
Serve chilled and enjoy!
Notes
**Sophie’s Expert Tips**
• Use classic creamy peanut butter for the best structure — natural peanut butter can make the dough oily.
• Butter should be soft but not melted for the right texture.
• If the dough feels sticky, add 1–2 extra tablespoons of powdered sugar; if too dry, mix in a touch more butter.
• Chilling before dipping is essential for neat, sturdy bites.
• For variety, try dipping in white chocolate or topping with sprinkles.
**Storage**
• Store in an airtight container in the refrigerator for 1–2 weeks.
• Freeze up to 1 month; thaw slightly before serving.
**Yield:** 36 sandwich bites
**Texture:** Crunchy, creamy, sweet, and salty perfection.