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Callebaut Chips

Chocolate Covered Peanut Butter Pretzels

Chocolate Covered Peanut Butter Pretzels
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 12
Author Cookie Madness


  • 12 regular size pretzel twists though minis would be great!
  • 6 to 8 oz of chopped dark or semisweet chocolate
  • Some creamy peanut butter
  • 3 oz more or less of chopped white chocolate


  • Line a tray or baking sheet with parchment paper.
  • Melt the chocolate in a microwave-safe bowl at 50% power, stirring after 30 seconds. Repeat, microwave for another 30 seconds and stirring until completely melted.
  • Dip a pretzel in the chocolate and let excess chocolate drip back into the bowl.
  • Lay it on the parchment paper. Spoon a small amount of chocolate into each pretzel loop -- don't fill it completely, just put in enough to make a "floor" to hold the peanut butter.
  • Repeat until you've used all the pretzels, then put them in the refrigerator to set.
  • Remove from the refrigerator. Spoon tiny bits of peanut butter into each pretzel loop.
  • Return melted chocolate to microwave and heat at 50% power for about 20 seconds to re-soften.
  • Spoon chocolate over tops of each pretzel so that it completely covers the peanut butter.
  • Return to the refrigerator to set or attempt to let set at room temperature. This will take much longer, but it might give you a shinier pretzel. It really depends on what type of chocolate you are using and whether it was in temper when you put it on.
  • When chocolate is set, repeat melting procedure with white chocolate. Drizzle the white chocolate. Scatter a few sprinkles on top if you feel like it, then put in the refrigerator to set.


The chocolate amounts are not precise -- you may need more, you may need less.