I’m excited to share this one-bowl, no-bake treat that pairs salty, crunchy pretzels with creamy peanut butter and rich chocolate. It’s fun to make, fun to eat—and I guarantee you’ll be reaching for second helpings.
Why You’ll Love This Recipe
I love how this recipe brings together contrasting textures and flavors: the snap of pretzel sticks, the smooth melt of peanut butter, and the glossy coating of semi-sweet chocolate. Because it’s no-bake, I can pull it together quickly—great for spontaneous snack sessions or when I want to treat friends without firing up the oven. And it’s flexible: I can add marshmallows if I’m feeling playful, or keep it simple and classic.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups (300 g) pretzel sticks
1 cup (250 g) creamy peanut butter
1 cup (200 g) semi-sweet chocolate chips
1 tablespoon (15 ml) coconut oil
½ cup (75 g) mini marshmallows (optional)
Directions
Line a baking sheet with parchment paper and set it aside.
In a microwave-safe bowl (or a double-boiler), combine the semi-sweet chocolate chips and the coconut oil. Melt in about 30-second intervals, stirring after each interval, until smooth and well combined.
Stir in the creamy peanut butter until the mixture is glossy and smooth.
Add the pretzel sticks and (if using) mini marshmallows to the chocolate-peanut butter mixture. Gently stir until the pretzels (and marshmallows) are evenly coated.
Using a tablespoon (or small cookie scoop), drop clusters of the mixture onto the prepared baking sheet. Leave a little space between each cluster.
Place the clusters in the fridge for about 30-60 minutes, or until set and firm.
Once set, transfer the clusters to a storage container.
Servings and Timing
This recipe yields approximately 15 clusters (depending on how large each drop is).
Prep time: ~10 minutes
Chill/setting time: ~30-60 minutes
Total time: ~40-70 minutes
Variations
Swap the semi-sweet chocolate for milk or dark chocolate to adjust sweetness and intensity.
Replace coconut oil with vegetable oil or butter if that’s what you have on hand.
Add chopped nuts (e.g., almonds, peanuts, cashews) for extra crunch and protein.
Sprinkle flaky sea salt on top of each cluster just before chilling for a gourmet sweet-salty twist.
For a seasonal spin, press a few mini chocolate eggs or colored candy into the top of each cluster to make “nests”.
Storage/Reheating
Store your clusters in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months—just thaw in the fridge before serving. Because they’re no-bake and don’t require reheating, you don’t need to warm them up; simply serve chilled or at room temperature.
FAQs
How can I make these nut-free (if someone is allergic to peanut butter)?
You can substitute the creamy peanut butter with a sunflower seed butter or soy-based butter. Make sure the rest of the ingredients (especially chocolate chips and pretzels) are also certified nut-free.
Can I use pretzel pieces instead of pretzel sticks?
Yes — broken pretzel pieces work fine. Just make sure they’re roughly the same size so the clusters hold together and set evenly.
What if I don’t have coconut oil?
No problem — you can use vegetable oil, a mild olive oil, or butter. Coconut oil helps with a shiny finish and slightly easier setting, but any of those substitutes will work.
Can I make the clusters ahead of time for a party?
Absolutely. You can make these up to a day (or more) ahead. Just store them in the fridge or even freeze them, then bring them out when guests arrive. They’re great for entertaining.
Why did my clusters not set properly (they’re too sticky or soft)?
A few possible reasons: the chocolate-peanut butter mixture may have been too warm when you added the pretzels; or the clusters didn’t chill long enough. Make sure the mixture is smooth but starting to thicken before you drop and chill. Also ensure your fridge is cold enough or allow extra time in the freezer for faster setting.
Conclusion
I absolutely love how this recipe hits the sweet-and-salty jackpot with minimal fuss. It’s got crunchy texture, comforting peanut butter flavor, rich chocolate—all packed into bite-sized clusters you can pop anytime. Whether I’m whipping them up for a snack, dessert after dinner, or sharing with friends, they always disappear fast. I hope you enjoy making (and eating) these as much as I do!
Crunchy Peanut Butter Pretzel Clusters are a no-bake treat combining salty pretzel sticks, creamy peanut butter, and melted chocolate into one irresistible bite. Quick to make and easy to customize, they’re perfect for snacking or sharing.
Ingredients
2 cups (300 g) pretzel sticks
1 cup (250 g) creamy peanut butter
1 cup (200 g) semi-sweet chocolate chips
1 tablespoon (15 ml) coconut oil
½ cup (75 g) mini marshmallows (optional)
Instructions
Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
Stir in the peanut butter until the mixture is glossy and smooth.
Add pretzel sticks and mini marshmallows (if using). Stir gently until coated.
Drop tablespoon-sized clusters onto the lined baking sheet.
Refrigerate for 30–60 minutes until set and firm.
Transfer to an airtight container for storage.
Notes
Use pretzel pieces instead of sticks for easier mixing.
Swap in dark or milk chocolate for different flavors.
Add chopped nuts or a sprinkle of flaky sea salt for extra flair.
Substitute peanut butter with sunflower seed butter for a nut-free version.
