The BEST Peanut Butter Stuffed Pretzels! These sweet little treats combine pretzel snaps, peanut butter cups, and melted white chocolate in a salty sweet bite that’s perfect for the holidays! They’re easy to make and a delicious addition to any cookie plate!
It’s the most wonderful time of year… especially when it comes to treats! I’m ALL about the holiday treats, and these Peanut Butter Cup Stuffed Pretzels are one of our absolute favorites. They’re easy to make, perfect for helping hands, and SO insanely addictive.
In fact, I would argue they’re even BETTER than the ever-popular Rolo Stuffed Pretzels everyone goes crazy for! Because when it comes to flavor combos, you really can’t beat peanut butter + pretzels. And when there’s chocolate involved… even better.
And… they’re easy to customize according to your tastes! Not a white chocolate fan? Use milk chocolate instead. Peanut butter allergy? Stick with Rolos and follow the same instructions. Not to mention… you can use any color sprinkles for literally any occasion!
If you’re looking for a quick and easy treat everyone will love, look no further. These Peanut Butter Cup Stuffed Pretzels will NOT disappoint.
Ingredients in Peanut Butter Pretzels
Pretzels – This recipe starts with pretzels, which form a “sandwich” around the melted peanut butter cup. I used pretzel snaps, which are square in shape and the perfect size for the peanut butter cups. If you can’t find snaps, feel free to use regular mini pretzels instead.
Peanut Butter Cups – Peanut butter cups form the delicious filling for these treats. I used Reese’s Mini Peanut Butter Cups, but you can feel free to substitute any brand.
White chocolate – I dipped the stuffed pretzels into melted white chocolate candy coating, often known by the brand name Candiquik. You can substitute white chocolate chips, but I would definitely recommend the candy coating if possible since it melts and hardens perfectly every time.
Sprinkles – Festive candy sprinkles are a fun addition and the perfect finishing touch! I used red & green holiday sprinkles, which can easily be swapped out for any holiday.
How to make Chocolate Dipped Peanut Butter Pretzels
Arrange the pretzel snaps – Start by lining a rimmed baking sheet with parchment paper. Place the pretzel snaps in rows, preferably salt side down for maximum salty sweet enjoyment.
Add peanut butter cups & bake – Top each pretzel snap with an unwrapped peanut butter cup placed in the center of the pretzel. Bake at 350°F for 1 minute, just until the chocolate is glossy. Remove the baking sheet from the oven.
Top with pretzel snaps – Top each peanut butter cup with a second pretzel, preferably salt side up, and press down to make a sandwich.
Set aside to cool – Set the tray aside to cool. You can also speed this process by placing it in the refrigerator or even freezer until the chocolate is firm.
Dip in chocolate – Once the chocolate is firm, melt the white chocolate in a small saucepan or microwave safe bowl, stirring often to prevent burning. Dip the pretzels halfway into the melted chocolate, then place them back on the baking sheet.
Decorate as desired – Sprinkle immediately with candy sprinkles, mini chocolate chips, sea salt, or any other toppings as desired. Set aside to dry.
Pro tips
Although this is one of the easiest recipes ever, there are a few easy steps you can take to ensure they turn out perfect every single time!
- If possible, use square pretzels so the peanut butter cups fit nicely inside
- Prep your ingredients by unwrapping the candies and sorting out the broken pretzels in advance
- For best salty sweet results, have the salted side of the pretzels facing outward!
- Use Candiquik (or other melting chocolate) for smooth melting and drying
- Cool the pretzels in the refrigerator if possible. I found that they take a long time to harden at room temperature.
- Be generous with the sprinkles – they bring the fun!
Recipe variations
Our family loves these little bites as is, but there’s always room to mix things up! Here are some easy variations you can try:
- Use regular mini pretzel twists instead of pretzel snaps
- Substitute Ritz Crackers for pretzels
- Use Rolo candies instead of peanut butter cups
- Dip in milk chocolate instead of white chocolate
- Dip the pretzels fully in chocolate
- Add a sprinkle of sea salt for an extra salty sweet twist
More of our favorite chocolate treats
- White Chocolate Reindeer Bark
- Caramel Cashew Haystacks
- Rocky Road Candy Clusters
- Almond Bark
- White Chocolate Gingerbread Bark
- Butterfinger Pretzel Crisps
- White Chocolate Ting-a-Lings
- Chocolate Dipped Shortbread Cookies
Chocolate Dipped Peanut Butter Pretzels
The BEST Peanut Butter Stuffed Pretzels! These sweet little treats combine pretzel snaps, peanut butter cups, and melted white chocolate in a salty sweet bite that's perfect for the holidays! They're easy to make and the perfect addition to any cookie plate!
Ingredients
- 48 square pretzel snaps
- 24 mini peanut butter cups
- 4 ounces white chocolate candy coating
- candy sprinkles
Instructions
- Line a rimmed baking sheet with parchment paper. Place the pretzel snaps in rows, salt side down.
- Top each pretzel snap with an unwrapped peanut butter cup placed in the center of the pretzel. Bake at 350°F for 1 minute, just until the chocolate is glossy. Remove from oven.
- op each peanut butter cup with a second pretzel, salt side up, and press down to make a sandwich.
- Set the tray aside to cool, or cool in the refrigerator or freezer until the chocolate is firm.
- Once the chocolate is firm, melt the white chocolate in a small saucepan or microwave safe bowl, stirring often to prevent burning. Dip the pretzels halfway into the melted chocolate, then place them back on the baking sheet.
- Sprinkle immediately with candy sprinkles, mini chocolate chips, sea salt, or any other toppings as desired. Set aside to dry.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 720mgCarbohydrates: 51gFiber: 2gSugar: 6gProtein: 6g
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