No-Bake Peanut Butter Pretzel Clusters
These No-Bake Peanut Butter Pretzel Clusters hit every craving at once—sweet, salty, creamy, and crunchy. Smooth peanut butter coats crushed pretzels, then everything gets enveloped in rich white chocolate for an irresistible finish. Since there’s no baking involved, they’re ideal for quick desserts, midnight snacks, or an easy crowd-pleaser for gatherings.
No-Bake Peanut Butter Pretzel Clusters
Ingredients
| Ingredient | Amount |
|---|---|
| Mini pretzels, lightly crushed | 2 cups |
| White chocolate chips (or semi-sweet/dark) | 1½ cups |
| Creamy peanut butter | 1 cup |
| Chopped peanuts (optional) | ½ cup |
| Coconut oil or butter (optional) | 1 tbsp |
| Sea salt flakes (optional) | For topping |
Directions
Step 1: Prepare the Pan
Cover a large baking sheet with parchment paper or a silicone baking mat to keep the clusters from sticking.
Step 2: Melt the Chocolate
Place the white chocolate chips and coconut oil (or butter) in a microwave-safe bowl. Heat in 30-second bursts, stirring thoroughly after each, until the mixture is smooth.
Tip: White chocolate is delicate—once it’s mostly melted, stop heating and stir until fully smooth to avoid scorching.
Step 3: Build the Crunch
In a large mixing bowl, stir together the crushed pretzels, peanut butter, and chopped peanuts if you’re using them.
Step 4: Coat and Portion
Pour the melted chocolate over the pretzel mixture. Gently fold until everything is evenly covered, then spoon generous mounds onto the prepared baking sheet.
Step 5: Finish and Set
Lightly sprinkle with sea salt flakes for extra contrast, if desired. Chill in the refrigerator for at least 1 hour, or place in the freezer for about 20 minutes, until firm.
Step 6: Enjoy and Store
Serve straight from the fridge. Keep any leftovers in an airtight container in the refrigerator for up to one week.
