Chocolate Peanut Butter Pretzel Bites

The combination of chocolate and peanut butter brings out very powerful feelings in some people. Case in point:

“Right now we’re in a period of darkness. Between egg and pumpkin, there’s nothing.”

When that dark time comes, Eating Well magazine has the perfect solution, which I’ve adapted to feed a crowd. And even better news than the fact that you can enjoy peanut-butter-heavy chocolate treats? This version is minimally processed and only calls for three ingredients. The only one besides PB&C: pretzels to add an extra salty element.


The hardest part about this recipe? Being patient enough to let the bites chill between steps. Don’t skip this, though, or you’ll end up with a bowl of peanut butter-flavored melted chocolate (well, that wouldn’t be the worst situation…). :)


First, gather your key three ingredients.


Add the crushed pretzels to your nut butter of choice. Reese’s doesn’t sell almond butter cups, but if that’s what you would prefer, now’s your chance to try it!


After letting this mix chill out for 15 minutes or so, grab a couple teaspoons and use them to roll peanut butter bites about 3/4-inch in diameter. Line ‘em up on a foil-lined baking sheet and allow to chill for another hour.


Chocolate time! Speed up prep by skipping the double boiler melting method. My Mom’s trick: Warm baking chips (chocolate, butterscotch, peanut butter, etc.) at 50 percent power in the microwave for one-minute intervals, stirring as you go along to check progress. When almost all chips are melted, give it one last stir and get dipping!

Chocolate Peanut Butter Pretzel Bites
Adapted from Eating Well
Makes 42 bites

  • 2 cups natural chunky peanut butter (or nut butter of choice)
  • 1 cup crushed whole-wheat pretzels
  • 2 cups dark chocolate chips
  1. In a medium mixing bowl, add peanut butter and pretzels and stir to combine. Place the bowl in the freezer and allow mixture to chill for about 15 minutes.
  2. Using two teaspoons or your clean hands, roll mixture into 3/4-inch balls and place them on a foil-lined baking sheet for easy clean-up. Place the round bites in the freezer and allow to chill for at least one hour.
  3. Right before removing the bites from the freezer, prepare half of the melted chocolate. Pour 1 cup of the chips into a microwave-safe dish and heat at 50 percent power, stirring every minute to check on the progress (this will vary widely on your specific microwave). Once the chocolate is almost all melted, stir once more to melt the last few solids.
  4. Remove half of the chilled bites from the freezer and use a couple forks to roll each one in chocolate to coat, allowing the excess chocolate to drip off for a few seconds before you transferring back to the foil-lined baking sheet. Repeat until all of the first half of bites are coated and return all to the freezer to harden the chocolate.
  5. Once the first batch is done, repeat the same melting, coating and freezing process with the second half. (Splitting the process in two ensures that the peanut butter bites don’t melt too much while you coat them in the chocolate.)

Note: You will likely have some chocolate left after all bites are coated, but I allotted for more in the recipe so they’re easier to roll and cover. Feel free to get creative with that melted chocolate left in the bowl…strawberries are tasty now. ;)

What is your favorite store-bought dessert? Have you ever tried to make a “cleaned up” version at home?

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  1. YUM. First of all, love the video – that is exactly how I feel about peanut butter and chocolate. :) Secondly, this recipe is totally droolworthy! Love the idea of using whole wheat pretzels and dark chocolate chips. Adding this to my recipe to-dos!

    • The video totally makes me laugh out loud each time I watch! She is a riot. :)

      So happy you’re willing to give this recipe a try–you’ll have to report back and let me know what you think, Jenn!

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