I love how these no-bake peanut butter pretzel clusters come together with almost no effort while still tasting like a bakery-style treat. I get that perfect balance of creamy peanut butter, crunchy pretzels, and smooth chocolate without ever turning on the oven. Whenever I want something sweet and salty fast, this recipe is one I always come back to.
Why You’ll Love This Recipe
I like this recipe because it saves me time and keeps my kitchen cool, especially on warm days. I only need a handful of pantry staples, and the process is simple enough that I can make it even when I’m short on time. I also enjoy how flexible it is, since I can adjust the chocolate, nuts, or toppings depending on what I have at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups mini pretzels, lightly crushed
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil or butter
½ cup salted peanuts (optional)
Flaky sea salt (optional)
Directions
I start by placing the chocolate chips and coconut oil in a microwave-safe bowl. I heat them in short 20 to 30 second bursts, stirring each time, until the chocolate is smooth and glossy.
Next, I stir in the peanut butter while the chocolate is still warm. I mix until everything is fully combined and creamy.
I gently fold in the crushed pretzels and the optional salted peanuts. I take my time here so the pretzels stay crunchy but get evenly coated.
Using a spoon or cookie scoop, I drop small clusters onto a baking sheet lined with parchment paper. If I want extra contrast, I sprinkle a little flaky sea salt on top.
Finally, I place the tray in the refrigerator and let the clusters chill until firm.
Servings And Timing
This recipe makes about 24 clusters, depending on how large I scoop them.
Preparation time: 5 minutes
Chilling time: 30 minutes
Total time: about 35 minutes
Variations
I sometimes switch semi-sweet chocolate for dark chocolate when I want a deeper flavor. If I’m avoiding peanuts, I use sunflower seed butter and skip the peanuts entirely. For extra texture, I like adding chopped almonds or pecans. When I want a sweeter treat, I swap in milk chocolate chips.
Storage/Reheating
I store these clusters in an airtight container in the refrigerator for up to one week. If I want to keep them longer, I freeze them for up to three months. I don’t reheat them, since I prefer the firm, chilled texture straight from the fridge.
FAQs
Can I Use Crunchy Peanut Butter Instead Of Creamy?
I can use crunchy peanut butter if I want more texture, and it works just as well as creamy.
How Long Do These Clusters Last?
When I keep them refrigerated in an airtight container, they stay fresh for up to one week.
Can I Make These Ahead Of Time?
I often make them a day or two ahead, since they hold their shape and flavor very well.
What If My Chocolate Is Too Thick?
If my mixture feels too thick, I add a little more coconut oil or warm it gently until it loosens up.
Can I Make Them Nut-Free?
I can make a nut-free version by using sunflower seed butter and leaving out the peanuts.
Conclusion
I keep coming back to these no-bake peanut butter pretzel clusters because they prove that an easy recipe can still feel special. With minimal prep and no oven time, I end up with a sweet-and-salty treat that’s perfect for sharing or enjoying straight from the fridge. This is one recipe I always enjoy making and eating.
These No-Bake Peanut Butter Pretzel Clusters are a quick and easy sweet-and-salty treat made with crushed pretzels, creamy peanut butter, and melted chocolate. Perfect for parties, gifting, or a simple snack, all without turning on the oven.
Ingredients
2 cups mini pretzels, lightly crushed
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil or butter
½ cup salted peanuts (optional)
Flaky sea salt (optional, for topping)
Instructions
Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second intervals, stirring each time, until melted and smooth.
Stir in peanut butter while chocolate is still warm. Mix until fully combined and creamy.
Gently fold in crushed pretzels and optional salted peanuts until evenly coated.
Drop spoonfuls of the mixture onto the prepared baking sheet using a spoon or cookie scoop.
Sprinkle with flaky sea salt if desired.
Chill in the refrigerator for about 30 minutes, or until firm.
Store in an airtight container in the fridge or freezer until ready to serve.
Notes
Use crunchy peanut butter for added texture.
For a nut-free version, substitute sunflower seed butter and omit peanuts.
Dark or milk chocolate can replace semi-sweet chocolate depending on taste preference.
If the mixture is too thick, add a bit more coconut oil or gently warm to loosen.
Keep refrigerated to maintain firm texture, especially in warm climates.
