Chocolate Peanut Butter Pretzel Candies Recipe

Have you ever tasted something so deliciously addictive that it feels like a love letter to your taste buds? That’s exactly how I feel about these chocolate peanut butter pretzel candies. They’re a perfect mix of sweet, salty, creamy, and crunchy all rolled into one bite-sized treat. Whether you’re looking for a holiday indulgence, a quick homemade gift, or just a little something to satisfy your sweet tooth, this recipe is your golden ticket. The best part? You don’t even have to turn on the oven.

These candies remind me of the festive chaos in my kitchen last December. Picture this: my countertop piled high with chocolate wrappers, crushed pretzels scattered everywhere, and my hands coated in peanut butter while I tried (and failed) to stop snacking on the mix. The candies turned out amazing, and now they’re a must-have for every celebration. So, let’s dive in and create these sweet and salty bites of joy together!

this RECIPE

A bite-sized treat with a big story

The combination of chocolate, peanut butter, and pretzels might feel like a modern innovation, but did you know this flavor trio has been beloved for decades? Peanut butter and chocolate are a timeless pairing (hello, Reese’s Cups!), but the addition of pretzels brings a new level of balance, cutting through the richness with a delightful crunch and a hint of salt. Pretzel candies have evolved from simple snack mixes to gourmet-style confections like this one, where the layers of flavor and texture truly shine.

What makes this recipe so special is how customizable it is. Whether you prefer milk chocolate over dark, chunky peanut butter instead of creamy, or even want to sneak in some butterscotch chips, there’s a version for everyone.

Let’s talk ingredients: The dream team

Each ingredient in this recipe plays its part perfectly. Here’s why they’re essential and how to make substitutions if needed:

• Peanut butter (1 cup): The star of the show, peanut butter gives the candies their creamy, nutty base. If you’re a fan of texture, opt for chunky peanut butter—it adds little pops of crunch. Allergic to peanuts? Almond butter or sunflower seed butter works beautifully too.
• Powdered icing sugar (½ cup): This sweetens the peanut butter mix and gives it a smooth, velvety texture. You can swap it for coconut sugar or a powdered sugar alternative if you’re looking to cut down on refined sugar.
• Cream or milk (2 tablespoons): A splash of liquid helps bind everything together. I’ve tried it with oat milk, and it worked like a charm for a dairy-free option.
• Pretzels (⅔ cup, coarsely crushed): These provide the salty crunch that makes these candies so irresistible. Any pretzel shape works—just crush them lightly so they stay chunky. Gluten-free pretzels are a great alternative.
• Salted peanuts (½ cup, chopped): More crunch! These little nuggets of salty goodness add texture and amplify the peanut butter flavor. Roasted almonds or cashews are a great swap if you prefer.
• Dark chocolate (1½ cups): The bittersweet depth of dark chocolate balances the sweetness of the candies. If you’re a milk chocolate fan, feel free to substitute, though the result will be sweeter.
• White chocolate (1½ cups): Used for coating and drizzling, white chocolate adds a creamy contrast to the dark chocolate. Don’t love white chocolate? Skip it and stick to dark, or try caramel-flavored chocolate for a twist.

Kitchen gear: What you need (and what you can skip)

You don’t need fancy equipment to make these candies—just a few kitchen basics will do:

• Electric mixer: A handheld mixer makes blending the peanut butter mixture quick and effortless. Don’t have one? Use a sturdy whisk and a little elbow grease.
• Double boiler (or a DIY version): Melting chocolate is easiest with a double boiler, but a heat-safe glass bowl set over a simmering pot of water works just as well. Microwave melting in 15-second bursts is another option, though you’ll need to watch carefully to avoid burning.
• Wax paper or parchment paper: This keeps the candies from sticking to your baking tray during freezing and setting.
• Baking tray: A sturdy, flat surface is essential for freezing and chilling your candies.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Mix the magic
   Start by combining the peanut butter, powdered sugar, and cream in a large bowl. Beat with an electric mixer until smooth and fluffy. (Pro tip: Scrape down the sides of the bowl occasionally to make sure everything’s evenly mixed.) Then, gently stir in the crushed pretzels and chopped peanuts. This is where it gets tempting to sneak bites—go ahead, I won’t judge!
2. Scoop and freeze
   Drop spoonfuls of the mixture onto a parchment-lined baking tray. I like to use a small cookie scoop for uniform sizes, but a tablespoon works just fine. Pop the tray into the freezer for 1-2 hours until the candies are completely firm. (Trust me, skipping this step makes them impossible to coat in chocolate without falling apart!)
3. Melt the chocolate
   Melt the dark chocolate first using a double boiler or microwave. Stir until silky smooth—don’t rush this step! Repeat with the white chocolate in a separate bowl. If the chocolate feels too thick, stir in a teaspoon of coconut oil for a shinier, smoother coating.
4. Dip, coat, and drizzle
   Remove the frozen candies from the freezer and dunk each one into the melted dark chocolate, ensuring it’s fully coated. Place them back on the parchment to set. Once all candies are coated, drizzle with melted white chocolate for a gorgeous finish. Get creative with zigzags, swirls, or even a splatter effect!
5. Chill and enjoy
   Place the tray in the fridge or freezer until the chocolate sets completely. Then, grab one (or three) and savor the sweet, salty perfection.

Sweet spins and creative twists

These candies are endlessly adaptable. Here are a few ideas to make them your own:

• Dietary adaptations: Swap the milk and cream for dairy-free alternatives to make these vegan-friendly. Use gluten-free pretzels for a celiac-safe treat.
• Seasonal flavors: Add a dash of cinnamon or pumpkin spice to the peanut butter mixture for a fall twist. For a festive holiday version, stir in crushed candy canes or sprinkle crushed peppermint over the chocolate drizzle.
• International flair: Try mixing in chopped dried fruit, like raisins or apricots, for a Mediterranean touch. Or, replace the white chocolate with matcha-flavored chocolate for a Japanese-inspired variation.
• Go nuts (literally): Experiment with different nuts like pecans, hazelnuts, or macadamias to find your perfect combination.

Serving and presentation ideas

To serve these candies, I love arranging them on a tiered dessert tray for a fancy party vibe. Sprinkle a few crushed pretzels around the plate for a rustic touch, or line them up in mini cupcake liners for a polished look. They also make adorable gifts—just pack them in a decorative tin or mason jar with a bow.

Drinks to pair with your candies

These candies pair beautifully with a variety of drinks. A rich, full-bodied red wine like a Merlot complements the chocolate, while a glass of cold milk (dairy or non-dairy) is always a classic choice. If you’re in the mood for something warm, try a mug of spiced chai tea or hot cocoa for a cozy combo.

Storing and reheating tips

Store your candies in an airtight container in the fridge for up to two weeks (though they rarely last that long in my house!). For longer storage, freeze them in a freezer-safe container for up to three months. To enjoy straight from the freezer, let them sit at room temperature for 5-10 minutes to soften slightly.

Scaling up or down

Need to feed a crowd? This recipe doubles or triples easily—just make sure you have enough freezer space for all those trays. For smaller batches, halve the ingredients. One thing to note: the chocolate can be a little tricky to melt in tiny quantities, so I recommend sticking with at least half the original recipe.

A few potential hiccups and how to fix them

• Chocolate too thick? Add a teaspoon of coconut oil to thin it out.
• Candies falling apart while dipping? Make sure they’re fully frozen before coating.
• Chocolate not setting? Chill the coated candies in the fridge for a bit longer.

Give these a try—you won’t regret it!

There’s something so satisfying about making your own candies, and this recipe is beginner-friendly while still feeling impressive. Whether you’re whipping them up for a holiday party, gifting them to loved ones, or just treating yourself, these chocolate peanut butter pretzel candies are guaranteed to be a hit. So grab your apron, crush some pretzels, and dive into the sweet and salty magic!

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?
Absolutely! Just keep in mind that the overall flavor will be sweeter.

2. What’s the best way to crush the pretzels?
Place them in a zip-top bag and roll over them gently with a rolling pin.

3. How long do these candies take to set?
In the fridge, they’ll set in about 20-30 minutes. In the freezer, it’s even faster!

4. Can I make these nut-free?
Yes! Replace peanut butter with sunflower seed butter and skip the chopped peanuts.

5. How should I drizzle the white chocolate for a neat look?
Use a small spoon or a piping bag for better control, or just go for a rustic drizzle—it’s all part of the charm!

Print