Description
Hey there, friend! Grab an apron and get ready for a no-bake treat that’s a party in every bite. These Salted Caramel Peanut Butter Pretzel Bites combine a creamy peanut butter center, crunchy pretzels, gooey caramel, and a smooth chocolate coating, all finished with a sprinkle of flaky sea salt. Perfect for holidays, parties, or an emergency snack stash, they’re fun, easy, and utterly irresistible.
Ingredients
-
1 cup creamy peanut butter – smooth texture is key. Nut-free option: sunflower seed butter.
-
½ cup powdered sugar – helps thicken the filling.
-
2 tbsp unsalted butter, softened – adds richness. Dairy-free option: plant-based butter.
-
60–80 mini pretzels – standard mini twists work best.
-
1 bag (11 oz) caramel bits or soft caramels – for smooth melting.
-
1 tbsp heavy cream or milk – thins caramel for dipping.
-
1 ½ cups semi-sweet or milk chocolate chips – for coating.
-
Flaky sea salt – for sprinkling on top.
Instructions
In a medium bowl, combine peanut butter, powdered sugar, and softened butter. Mix until smooth into a soft, pliable dough.
Tip: If it’s too soft, chill for 15–20 minutes.
Line a baking sheet with parchment paper. Scoop about a teaspoon of peanut butter mixture, roll into balls, and press between two mini pretzels. Place on the sheet. Repeat for all filling.
Freeze the pretzel bites for at least 20 minutes. This firms up the centers for dipping.
Combine caramel bits and cream in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth.
Tip: Alternatively, melt over low heat on the stove.
Dip chilled pretzel bites halfway into caramel. Let excess drip, then return to tray. Reheat caramel if it thickens.
Melt chocolate chips in 30-second microwave intervals until smooth. Dip the other half of each bite into chocolate. Place back on the tray.
Sprinkle each bite with flaky sea salt before chocolate sets. Refrigerate 15–20 minutes to firm completely.
Notes
-
Nutty Twist: Swap peanut butter for almond or cashew butter.
-
White Chocolate: Use white chocolate and sprinkle freeze-dried raspberries on top.
-
Dark Chocolate: Use 70% dark chocolate for a rich twist.
-
Extra Crunch: Mix finely crushed pretzels into the peanut butter filling.
-
Make Ahead: Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
Nutrition
- Calories: 110 cal Per Slice
- Fat: 6g
- Carbohydrates: 12g
- Protein: 2g