When you’re craving something sweet, salty, crunchy, and peanut buttery — all in one bite — these No-Bake Peanut Butter Pretzel Clusters are your answer. This simple and satisfying recipe combines pantry staples into delicious little mounds of indulgence that hit every flavor note. Whether you're prepping holiday treats, looking for a quick dessert, or just need a snack that delivers, these no-bake clusters never disappoint.
The magic of these clusters lies in their texture and contrast: creamy peanut butter, crispy pretzels, rich chocolate, and a sprinkle of sea salt to bring it all together. It’s a crowd-pleaser, but also one of those treats you’ll find yourself sneaking from the fridge late at night. Plus, they’re so easy to make that even beginner cooks or kids can help whip up a batch.
Why You’ll Love No-Bake Peanut Butter Pretzel Clusters
- Quick & Easy: Just 10 minutes of prep, no oven required.
- Sweet & Salty Perfection: Peanut butter and pretzels are a flavor match made in heaven.
- Customizable: Use white, milk, or dark chocolate — or even add nuts or sprinkles.
- Freezer-Friendly: Keep a stash in the freezer for quick snacks or dessert emergencies.
- Great for Gifting: Package in small treat bags or boxes for an easy, homemade gift.
- Kid-Approved: Fun to make and eat, perfect for little hands to help shape clusters.
Ingredients You’ll Need
- 2 cups mini pretzels, roughly crushed – Provides crunch and that classic salty kick.
- 1 cup creamy peanut butter – Smooth and rich; use your favorite brand.
- 1½ cups white chocolate chips – Or substitute with milk or dark chocolate chips.
- 1 tablespoon coconut oil or butter (optional) – Helps create a smoother melted chocolate texture.
- ½ cup chopped peanuts (optional) – Adds extra crunch and nutty flavor.
- Sea salt flakes (optional, for topping) – Enhances the sweet-salty balance and gives a gourmet touch.
Step-by-Step Instructions
1. Prepare Your Workspace
Line a baking sheet with parchment paper or a silicone mat. This keeps the clusters from sticking and makes cleanup super easy.
2. Melt the Chocolate
In a microwave-safe bowl, add the white chocolate chips and coconut oil or butter (if using). Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Be careful not to overheat — white chocolate can seize if it gets too hot.
3. Mix the Dry Ingredients
In a large mixing bowl, combine the crushed pretzels and chopped peanuts (if using). Stir in the creamy peanut butter until everything is well coated. This creates a thick, sticky base.
4. Add the Melted Chocolate
Pour the melted chocolate over the peanut butter and pretzel mixture. Gently fold everything together with a spatula until fully coated. It should look thick and glossy.
5. Scoop the Clusters
Use a spoon or small cookie scoop to drop portions of the mixture onto the lined baking sheet. Aim for 12 evenly sized clusters. Don’t worry about perfect shapes — rustic is beautiful here!
6. Add the Finishing Touch
If desired, sprinkle a few sea salt flakes on top of each cluster. This adds a lovely salty crunch and visual appeal.
7. Chill to Set
Place the baking sheet in the refrigerator for at least 1 hour, or until the clusters are firm and fully set.
8. Serve and Enjoy
Once chilled, remove the clusters from the fridge and enjoy. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Serving and Storage Tips
Serving Ideas:
- Serve cold for the best texture.
- Add to dessert platters or lunchboxes for a quick treat.
- Stack in clear jars or tins for gift-giving.
Storage:
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Freeze clusters on a tray, then transfer to a zip-top bag. They’ll keep well for up to 2 months.
Thawing Tip:
- Frozen clusters can be eaten straight from the freezer or allowed to thaw for 10–15 minutes for a softer bite.
Helpful Notes
- Chocolate Variations: Feel free to use milk or dark chocolate for a richer flavor profile. White chocolate gives the sweetest finish.
- Crunchy vs Creamy PB: Use crunchy peanut butter if you want more texture.
- Make It Festive: Add colored sprinkles, crushed candy canes, or drizzle with melted dark chocolate for holidays.
- Add Dried Fruit: Chopped dried cranberries or raisins add a chewy element and boost flavor.
- Pretzel Prep: Roughly crush pretzels by placing them in a zip-top bag and smashing with a rolling pin — fun and stress-relieving!
Frequently Asked Questions
- Can I make these nut-free?
Yes! Use sunflower seed butter instead of peanut butter and skip the chopped peanuts. - Can I use natural peanut butter?
It's not recommended unless it's a no-stir variety. Natural peanut butter can separate and make the mixture greasy or hard to set. - Do I have to use coconut oil?
No, it's optional. It just helps the chocolate melt more smoothly and set with a nice finish. - Why is my chocolate clumpy or grainy?
It may have overheated or come in contact with moisture. Always melt slowly and stir often. - Can I double the recipe?
Absolutely! Double all ingredients and use two trays if needed. Great for parties or bulk gifting.
Final Thoughts
These No-Bake Peanut Butter Pretzel Clusters are the kind of treat that feels indulgent yet easy — a recipe that delivers maximum flavor with minimal effort. The contrast of creamy peanut butter, crunchy pretzels, sweet chocolate, and a touch of salt makes each bite irresistible. And because they’re no-bake, they’re perfect year-round — no matter the season.
Whether you're sharing them with friends or hoarding them in your fridge for late-night cravings (we won’t judge), these clusters are sure to become a go-to dessert in your home. Once you try them, you’ll want to make a batch every week — and thankfully, they’re easy enough to do just that!
No-Bake Peanut Butter Pretzel Clusters
Ingredients
- 2 cups mini pretzels roughly crushed
- 1 cup creamy peanut butter
- 1½ cups white chocolate chips or semi-sweet/dark if preferred
- 1 tablespoon coconut oil or butter optional, helps with melting
- ½ cup chopped peanuts optional, for crunch
- Sea salt flakes optional, for topping
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil or butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- In a large mixing bowl, stir together crushed pretzels, peanut butter, and chopped peanuts (if using).
- Pour the melted chocolate over the pretzel mixture and fold to combine.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Sprinkle sea salt flakes on top if desired.
- Refrigerate for at least 1 hour until firm.
- Serve or store in the fridge in an airtight container.
Notes
- Use crunchy peanut butter for added texture.
- White chocolate can be swapped for milk or dark chocolate.
- For a firmer texture, freeze for 20 minutes instead of chilling.
- Store in the fridge for up to 1 week or freeze for longer storage.
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