Of course! These Easy No-Bake Peanut Butter Pretzel Clusters are the perfect combination of sweet, salty, and crunchy. They come together in minutes with just a few ingredients and require zero baking.
Here is a detailed, recipe-formatted guide.
Easy No-Bake Peanut Butter Pretzel Clusters
These addictive little clusters are the ultimate easy treat. The salty pretzels and rich peanut butter are perfectly complemented by the sweet chocolate coating.
Yield: About 24 clusters
Prep Time: 15 minutes
Chill Time: 20 minutes
Ingredients
· 2 cups mini pretzel twists, roughly crushed (see note)
· 1 cup creamy peanut butter
· 3 tablespoons unsalted butter
· ½ cup powdered sugar (confectioners’ sugar)
· 2 tablespoons light brown sugar, packed
· 1 ½ cups (9 oz) semi-sweet chocolate chips
· 1 teaspoon coconut oil or shortening (optional, for a smoother melt)
· Flaky sea salt (e.g., Maldon), for garnish (optional)
Instructions
- Prepare the Pan:
· Line a standard baking sheet with parchment paper or a silicone baking mat. Set aside.
- Crush the Pretzels:
· Place the mini pretzels in a zip-top bag. Seal the bag, removing most of the air. Use a rolling pin or the bottom of a heavy pan to crush them into a mix of fine crumbs and small pieces. You want texture, not dust! Alternatively, you can break them up by hand in a bowl.
- Make the Peanut Butter Filling:
· In a medium microwave-safe bowl, combine the peanut butter and unsalted butter.
· Heat in the microwave in 30-second bursts, stirring after each interval, until the mixture is completely smooth and melted together. This should take about 60-90 seconds total.
· Add the powdered sugar and brown sugar to the warm peanut butter mixture. Stir vigorously until a thick, cohesive dough forms.
· Add the crushed pretzels to the peanut butter mixture. Stir until the pretzel pieces are evenly distributed and fully coated.
- Form the Clusters:
· Using a small cookie scoop or a tablespoon, scoop out portions of the mixture.
· Roll them into rough balls and then place them on the prepared baking sheet. Gently press them down slightly into a mound or cluster shape. They don’t need to be perfect!
· Place the entire baking sheet in the refrigerator for at least 15-20 minutes to allow the clusters to firm up. This makes dipping much easier.
- Melt the Chocolate:
· Once the clusters are firm, combine the chocolate chips and coconut oil (or shortening) in a clean microwave-safe bowl. The oil helps thin the chocolate for a smoother coating and a better snap.
· Microwave in 20-second intervals, stirring thoroughly after each one, until the chocolate is completely smooth and melted. Be careful not to overheat it.
- Coat the Clusters:
· Remove the clusters from the fridge. Using a fork or a dipping tool, dip each chilled peanut butter pretzel cluster into the melted chocolate, turning to coat completely.
· Let the excess chocolate drip back into the bowl, then return the cluster to the parchment-lined sheet.
· Immediately sprinkle the top of each cluster with a tiny pinch of flaky sea salt. This enhances all the flavors beautifully.
- Set the Chocolate:
· Once all clusters are dipped, place the baking sheet back into the refrigerator for about 10-15 minutes, or until the chocolate is completely set and firm.
- Serve and Store:
· Once set, the clusters are ready to eat! Store them in an airtight container in the refrigerator for up to 2 weeks.
Chef’s Notes & Tips for Success:
· Pretzel Texture: The goal is a variety of sizes. You want some small pieces to bind with the peanut butter and some larger chunks for a satisfying crunch. About ⅔ crushed and ⅓ small pieces is perfect.
· Peanut Butter: For best results, use a standard commercial creamy peanut butter like Jif or Skippy. Natural peanut butter (the kind that separates) can be too oily and may not set as firmly.
· Melting Chocolate: The key to smoothly melted chocolate is low, slow heat and frequent stirring. Don’t rush this step. If you have a double boiler, you can use it instead of the microwave for even more control.
· Variations:
· Double Pretzel: Roll the finished chocolate-dipped clusters in additional crushed pretzels before the chocolate sets for an extra salty crunch on the outside.
· Different Chocolate: Use milk chocolate or dark chocolate instead of semi-sweet.
· Add-Ins: Stir 2-3 tablespoons of toffee bits or chopped peanuts into the peanut butter mixture along with the pretzels.
Enjoy your incredibly easy, no-bake, sweet-and-salty treats