Chocolate-Covered Pretzel Peanut Butter

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chocolate covered pretzel resting on a jar of homemade Chocolate Pretzel Peanut Butter

You guys seemed to LOVE the Vegan Peanut Butter Pretzel Truffles I made last month. You proved it all over the Instagram Web! Since I had half a bag of pretzels leftover from those beauties – and you likely do, too – I didn’t want them to go to waste. So, I put them to good use in another recipe. Chocolate Covered Pretzel Peanut Butter!

Using a fork to fold up a homemade Chocolate Covered Pretzel

Who doesn’t love a chocolate covered pretzel? Am I right?
Second question: Who doesn’t love peanut butter?
Third question: Who wouldn’t LOVE chocolate covered pretzel peanut butter?

That’s what I wanna know!

Chocolate Covered Pretzels on parchment paper
Chocolate, pretzels, and peanuts for making a delicious snack

This recipe is a 3-ingredient wonder. You just need lightly salted roasted peanuts, pretzels (gluten free for GF eaters) and semisweet dairy-free chocolate.

Showing before and after photos of making peanut butter in a food processor

First you whirl up your pretzels into a meal and set aside. Then you blend your peanuts into a peanut buttery oblivion and add your pretzels back in. Last but not least? Chopped up chocolate. It gets all melty because the peanuts are warm from processing.

Look at that creamy, chocolatey bliss.

Pretzels around a food processor filled with homemade peanut butter and chopped vegan chocolate
Food processor with homemade Chocolate Pretzel Peanut Butter

One lick and I was in peanut butter cabana heaven. This spread is:

Peanut buttery
Flecked with salty pretzels
Swirled with decadent chocolate
Not too sweet
Perfectly salty
100% shareable
Begging to be spread on anything and everything in your house. People and furniture included.

Pouring homemade Chocolate Pretzel Peanut Butter into a jar

For starters, I’ve enjoyed mine on a banana, toast, pancakes, and straight outta the jar. Straight up delicious.

I am already highly anticipating spreading it on a waffle. The way it’s bound to settle into the waffle squares is making my mind spin, hamster-in-a-wheel style. I also suspect it would make an excellent addition to chocolate muffins and cupcakes. Basically, anything that’s edible put this spread on it and go to peanut butter town.

Using a rubber spatula to scoop homemade Chocolate Pretzel Peanut Butter into a jar
Chocolate covered pretzels surrounding and resting on a jar of Chocolate Pretzel Peanut Butter

Plus, this peanut butter is so customizable. If you’re gluten free, use gluten free pretzels. If you prefer more chocolate, double the amount!

Overflowing jar full of our Chocolate Covered Pretzel Peanut Butter recipe
Overflowing jar of homemade peanut butter with a chocolate pretzel on top

Chocolate Covered Pretzel Peanut Butter

3 ingredient chocolate-pretzel infused peanut butter. Perfect for bananas, toast, pancakes, waffles and everything in between.
Author Minimalist Baker
Jar of Chocolate-Covered Pretzel Peanut Butter topped with a chocolate-covered pretzel
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 (2-Tbsp servings)
Course Spread
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly No
Does it keep? 2-3 weeks


  • 16 ounces roasted unsalted or lightly salted peanuts* (~4 cups as original recipe is written)
  • 1 heaping cup salted pretzels (any kind – GF if gluten-free)
  • 1/2 cup dairy-free semisweet or dark chocolate (or more – it’s forgiving // chopped // or use chips)


  • Place pretzels in a food processor and blend until it resembles meal. Remove and set aside.
  • Place peanuts in the food processor and blend until creamy and smooth, scraping sides down as needed. If it’s having trouble processing, you can add a bit of neutral oil (such as canola). It shouldn’t take more than 8-10 minutes.
  • Add pretzels back in and mix to combine. Taste and then add salt to taste – I used lightly salted peanuts so I only added another 1/2 tsp (amount as original recipe is written // adjust if altering batch size).
  • Last, add chocolate in and pulse a few times to combine. It should get melty immediately from the warmth of the peanut butter.
  • Transfer to a jar or container and keep at room temperature for up to several weeks.
  • Best on toast, pancakes, bananas, waffles and baked goods.


*If you can’t find unsalted peanuts, simply use lightly salted or salted and don’t add any additional salt to the peanut butter itself. Just know that salted peanuts may yield an overly-salted PB.
*Recipe makes ~2 1/2 cups peanut butter.
*Nutrition information is a rough estimate calculated with unsalted peanuts

Nutrition (1 of 20 servings)

Serving: 1 two-Tbsp servings Calories: 201 Carbohydrates: 13.6 g Protein: 6.2 g Fat: 14.6 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 90.4 mg Potassium: 188.3 mg Fiber: 2.1 g Sugar: 4.1 g Calcium: 20 mg Iron: 1.4 mg

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My Rating:

  1. Natalia says

    Wow!!! This is amazing. I also made the peanut butter pretzel truffles last year and it’s not something that the spanish find really inviting until they try it… I’ve been trying to convince my friends to pair peanut and chocolate for decades and it’s so hard!!! It’s like they were meant for each other…
    So this recipe has given me the idea of giving them jars of this goodness you’ve just made, I will name it something different so that they try it and see if I can get them on board…
    thank you from Barcelona

  2. Jennifer says

    What kind of food processor do you use? I am looking at getting one but I would imagine u would need a pretty powerful one to make peanuts smooth like that? Thanks and I love ur recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This is the kind we have and I love it! I got it as a wedding gift 4 years ago and it’s still going strong despite me using it every day!

  3. Helen @ Scrummy Lane says

    Ooh, this has got me thinking about all the other similar kind of spreads you could make! I’ve seen a spread called ‘Speculoos’ a few times in different shops that looks kind of like peanut butter but is made with these lovely caramelly cookies from Holland. Hmm … anyway, back to your spread … looks and sounds marvellous!

  4. Abbie @ Needs Salt says

    Oh my gosh this peanut butter. I have never seen anyone do anything like this before. This is a very very good thing. It is gorgeous! Everything about it. I mean, you just put pretzels in peanut butter. mind blown.
    Pinning these beauteous graphics!

  5. Jessica @ A Kitchen Addiction says

    My morning would be so much better with a big jar of this peanut butter and a spoon!

  6. Tara@PNWRunner says

    This is probably the best thing that I’ve ever seen. I dont know who doesn’t love PB and chocolate. Add pretzels and you have a little but on heaven!

  7. Tammy says

    Good gosh! Who needs that Trader Joe’s spread I keep hearing about? I need this right now…while I am sitting on the couch watching the Oscars! Not a fancy girl here! Pinning!

  8. Ceara @ Ceara's Kitchen says

    Oh my! This spread needs to be eaten with a spoon straight out of the jar!! I wish I had this on my pancakes this morning! Need to make this now. :D

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s just perfect on pancakes. Though I prefer it straight on a banana! Hope you enjoy it, Ceara.

  9. Christine says

    Looks so good! Just an idea, add some of your burbon caramel and peanut chunks to this and you have “take 5” butter. Like the candy bar. Can you imagine? Love your blog! Love the new e book too!

  10. Rosanna says

    I’m always mesmerized by your recipes and photography!.. You are a genius in the kitchen! Would never have thought of mixing in the pretzels!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Count me flattered! Thanks for the kind words, Rosanna! Hope you give this recipe a try!

  11. Clever Girl Reviews says

    I’ll have to try this with almond, cashew, or hazelnut butter. I’m allergic to peanuts!

  12. Daniela says

    I think my eyes practically came out of their sockets when I saw this. Goodness gracious! This looks so good. I think I would eat that spread with a spoon straight out of the jar.

  13. Averie @ Averie Cooks says

    You’re a genius! I’ve made a lot of homemade PB with all kinds of add ins but never anything like this. Wow, I need about 10 jars! pinned :) And check you invites, I sent you one :)