I love this recipe because it hits all the right notes—sweet, salty, crunchy, and creamy—all in one bite. It’s simple, fun to make, and doesn’t require turning on the oven, which is a win on busy days. The clusters hold together beautifully and are endlessly customizable. I often make them for parties, holiday platters, or just to keep in the fridge for a quick treat. Plus, they look impressive despite being effortless to put together.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 cups pretzel sticks, broken into smaller pieces 1 cup creamy peanut butter (room temperature works best) 1/2 cup powdered sugar 1/2 cup chocolate chips 1 tablespoon coconut oil (optional, for smoother chocolate) Sea salt, for sprinkling (optional but highly recommended)
Directions
I start by lining a baking sheet or large plate with parchment paper to prevent sticking and make cleanup easier.
In a large mixing bowl, I combine the broken pretzel pieces with creamy peanut butter. Using a sturdy spatula, I stir until every pretzel is evenly coated with peanut butter.
I gradually add the powdered sugar, mixing until the mixture becomes slightly sticky but still moldable—just right for forming clusters.
Using clean hands (sometimes lightly dampened to prevent sticking), I scoop portions about the size of a golf ball and gently shape them into rustic clusters. I place each one on the prepared parchment, spacing them slightly apart.
For the chocolate drizzle, I place the chocolate chips and coconut oil in a microwave-safe bowl and melt them in 30-second intervals, stirring between each until smooth and glossy.
I drizzle the melted chocolate generously over each cluster with a spoon or fork. I like to get creative with the patterns—messy drizzles make them look homemade and inviting. If I’m using sea salt, I sprinkle it over the tops while the chocolate is still warm.
I refrigerate the clusters for about 30 minutes, or until the chocolate is firm and set.
Once chilled, I carefully peel them from the parchment and arrange them on a serving platter.
Servings and Timing
This recipe makes about 20–24 clusters and takes around 20 minutes to prepare, plus 30 minutes of chilling time.
Variations
Sometimes I like to add crushed peanuts or mini chocolate chips to the peanut butter mixture for extra texture. For a twist, I drizzle white chocolate on top or add a sprinkle of crushed pretzels after drizzling the chocolate. When I’m craving something extra indulgent, I dip the entire cluster into chocolate instead of just drizzling it. For a holiday touch, I top them with red and green sprinkles.
Storage/Reheating
I store these clusters in an airtight container in the refrigerator for up to 1 week. If I want them softer, I take them out about 10 minutes before serving. They can also be frozen for up to 2 months—just layer parchment between them to prevent sticking. I thaw them in the fridge before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, I sometimes use crunchy peanut butter for added texture—it gives the clusters a nice nutty bite.
Can I skip the coconut oil?
Absolutely. The oil just helps the chocolate melt more smoothly, but it’s optional.
What kind of pretzels work best?
I love using a mix of pretzel sticks, twists, and minis—it adds variety and texture.
Can I make these vegan?
Yes, I use dairy-free chocolate and plant-based peanut butter for a vegan-friendly version.
Can I add other mix-ins?
Definitely! Crushed potato chips, popcorn, or even raisins make fun additions for sweet-and-salty lovers.
How do I keep them from sticking together?
I layer parchment paper between them when storing, which keeps the chocolate coating intact.
Can I make these ahead for parties?
Yes, they’re perfect for making a day or two ahead—just keep them chilled until serving.
How can I make them more chocolatey?
I dip half or all of each cluster into the melted chocolate instead of just drizzling.
Can I use another nut butter?
Yes, almond butter or cashew butter works beautifully in this recipe.
Can I make them bite-sized?
Absolutely. I use a teaspoon to scoop smaller portions for mini clusters—great for snacking.
Conclusion
I love how these No-Bake Peanut Butter Pretzel Clusters combine crunchy pretzels, creamy peanut butter, and rich chocolate into one irresistible treat. They’re quick, easy, and no oven is required, which makes them perfect for busy days or last-minute gatherings. Whether I’m making them as a fun kitchen project or as a sweet gift, these clusters always disappear fast—and for good reason!
No-Bake Peanut Butter Pretzel Clusters are quick, sweet-and-salty treats made with crunchy pretzels, creamy peanut butter, powdered sugar, and a drizzle of chocolate. They’re easy to make, require no baking, and are perfect for parties, gifts, or satisfying snack cravings.
Ingredients
2 cups pretzel sticks, broken into smaller pieces
1 cup creamy peanut butter (room temperature)
1/2 cup powdered sugar
1/2 cup chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate)
Sea salt, for sprinkling (optional)
Instructions
Line a baking sheet or plate with parchment paper.
In a large bowl, combine broken pretzel pieces and peanut butter. Stir until evenly coated.
Gradually add powdered sugar and mix until the mixture is sticky but moldable.
Using your hands, form the mixture into clusters about the size of a golf ball and place on the prepared parchment.
Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Drizzle melted chocolate over the clusters. Sprinkle with sea salt while the chocolate is still warm.
Refrigerate for 30 minutes, or until chocolate is set.
Peel off the parchment and serve or store in an airtight container.
Notes
Use crunchy peanut butter for extra texture.
Drizzle with white chocolate or dip clusters entirely for a richer version.
Add crushed peanuts, mini chocolate chips, or crushed pretzels for variety.
Layer parchment paper between clusters for storage to prevent sticking.
Freeze for up to 2 months and thaw in the fridge before serving.
